We have had many calls and e-mails about how to store our gluten-free products. Customers that come to see us are always amazed that we don't immediately freeze everything.
When we first started, we were told by those who had been doing this longer than us, that the only way to store gluten-free baking was to freeze it right away. We then advised our customers to always freeze everything.
But, as time went on, we found that the product did not dry out or mold if left on the counter for a couple of days. Emboldened by this, I started to leave things out on my counter at home on purpose, covered and uncovered, to see what happened. The first thing I noticed, was that the product kept disappearing as my family ate it as they went through the kitchen. Here are my other observations:
MUFFINS - Yes, after four days in the summer heat the fruit muffins will start to mold if left out. However, they are moist and delicious if left in the refridgerator. They do freeze fabulously and only require a quick warming in the microwave so the butter melts on it.
BREAD - If left in its bag on the counter, it will dry out at about the same rate as my homemade wheat flour bread (I'm the only one in the house that needs GF). Our GF bread does not have to be frozen and can be left in the refridgerator. Our bread can now be left frozen for up to 3 months. We are always working on the bread recipes to improve them.
PIES - These can be left on the counter for up to four days, lightly covered or in their box. We recommend that they are refridgerated and yes, you can freeze them. Unless you want to leave the pies whole for a special occation, we recommend that you slice them into slies and put parchment or wax paper between the slices before freezing.
SQUARES & BROWNIES - What a tough job it was to leave enough for this experiment! Our brownies will last up to 10 days on the counter with a cover of plastic wrap. The squares (any of them) will last up to seven days. All squares can frozen if desired with the exception of the breakfast bars.
CAKES - All decorated cakes should be refridgerated until you are to serve them. We do have some people who slice up the Black Forrest Cake and freeze the slices individually. Any undecorated cake can be left on the counter for up to five days (covered) before it begins to dry out. I do love to freeze undecorated cakes. I always have cake on hand to make a quick dessert since the GF cake is easy to slice even frozen.
PIZZA CRUSTS, WAFFLES, PANCAKES - Pizza crusts should be left in the freezer until you need them. They will thaw out while you get your ingredients together. Pancakes & waffles can be left in the fridge or freezer and can be warmed up in the toaster. I found one of our pizza crusts in my freezer that had been forgotten for about three months. It had been wrapped in an unsealed plastic bag. To my suprise, it baked up beautifully with no freezer burn aftertaste.
COOKIES - This is one item that never seems to make it into my freezer. Every time I've filled a cookie jar, my family cheerfully empties it. I have left these in zipper bags on the counter, in the fridge, in the snow on the deck (you get the idea) and they respond just like regular wheat flour cookies. In an air tight container, they are fine for up to 37 days. Yes, one lone cookie survived that long in my house (I hid it). We have found that ginger snaps and many of the cookies are not crisp when they come out of the freezer. If you do freeze them, you can always place them on a cookie sheet and pop them into the oven at 350 degrees for 5-8 min. to crisp them up.
FROZEN COOKIE DOUGH - Frozen dough balls should be placed directly on a cookie sheet, pizza pan, or whatever flat surface you use to bake. Bake at 350 degrees for 12-15 minutes from frozen (10-12 minutes if thawed). Cool and eat or pop them in a cookie jar. Follow the directions above for storage.
Well, I hope this helps everyone. Feel free to call or e-mail me if I haven't covered something here or if you have any of your own observations to relate.
Happy Eating!
Rachel
