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Knowing how to freeze gluten-free food properly cuts down on food waste, is good for the planet and great for keeping food costs down. Here are our top ten tips.
Whether you’ve gone to the trouble of baking big batches of beautiful gluten-free treats and meals, or you just want to save the leftovers from supper, knowing how to freeze food properly cuts down on food waste, is good for the planet and great for keeping food costs down.
Gluten-free baked goods don’t tend to stay as fresh for as long as those with gluten, so freezing is a great option. Gluten-free also tends to dry out quicker than gluten-filled baked goods. For best results don't wait longer than a couple of days after baking to freeze.
1) Cool baked goods completely This helps prevent moisture from building up in the container, which can cause ice crystals to form and affect the texture and taste of your gluten-free baked goods. |  |
 | 2) Wrap baked goods tightly: Use plastic wrap or aluminum foil to prevent freezer burn and protect them from absorbing any other flavors or odours in the freezer |
| 3) Use airtight containers: If you're not wrapping your baked goods, use airtight containers to protect them from freezer burn, picking up odours and other freezer-related issues. Stackable containers fit well and maximise freezer space if stacked on top of each other. Bags of items with the air squeezed out, piled on top of one another, also work well. |  |
 | 4) Label and date your containers: Clearly write the name of the baked goods and the date they were frozen. This will help you keep track of how long they've been frozen and avoid any confusion about what's inside. Do a clear-out every few months to use up any items past their best before dates. |
5) Freeze individual portions: Consider freezing your gluten-free baked goods in individual portions. This will make it easy to grab a serving when you need it and avoid having to thaw the entire batch all at once. For bread insert a piece of parchment paper between a couple of slices so you can use only what you need. |  |
6) Thaw slowly: When you're ready to enjoy your gluten-free baked goods, let them thaw slowly in the refrigerator or at room temperature. This will help to prevent moisture from building up and making your cakes or cookies soggy. This is more of an issue in low altitude areas with high humidity than high altitude areas with dry climates.
7) Reheat if necessary: Most gluten-free baked goods may benefit from a quick reheat in the oven, toaster or microwave after being thawed. This can help to bring back their best texture and flavour. We highly recommend a quick re-heat for all Kinnikinnick frozen products.
8) Freeze for up to eight months: Homemade gluten-free items last three to six months in the freezer. Commercial gluten-free baked products, including Kinnikinnick, usually last for well up to eight months.
 | 9) Avoid freezing delicate items or pasta: Delicate gluten-free baked goods like meringues or soufflés may not freeze well. They can crumble easily and lose their texture when thawed. Stick to heartier items like cakes, cookies, muffins and bread. Gluten-free pasta does not freeze well either; it tends to go mushy. Eat any leftovers by the next day and just freeze the sauce by itself. |
10) Experiment and have fun: Try it out, making little changes here and there when freezing different types of gluten-free baked goods to find what works best for you. With a little experimentation and adaptation, you’ll find the best way to keep your favorite recipes freezer-fresh for as long as possible.
If you have any other tips or suggestions you can add to this article, please write and let us know.
