Date: Wednesday 3rd December 2014
It’s the season of warming foods and family feasts, and after you’ve slaved over the stove it’s hard to see any left-overs being put to waste. So we asked our talented home economist Gill Marzcak for her gluten free food storage tips, to help coeliacs enjoy maximum taste and minimum waste this December.
The first of our storage series is gluten free bread;
1. Bread is best stored in a food bag and then in an airtight container. Some loaves are best kept in a cool place or in the fridge.
2. Home-made, fresh or long life bread once opened, will not be suitable for sandwiches after 3 days, but are still great for toasting or making into breadcrumbs.
3. Home-made gluten free bread is best frozen about 4 hours after making. Place the whole or half of the loaf in to a freezer bag, rather than cling wrap.
4. Gluten free Bread is best when it has not been frozen for longer than 1 month. Defrost, then sprinkle the loaf lightly with water before returning it to the freezer bag, and refreshing it in the microwave for 30 seconds.
5. If freezing slices of gluten free bread (home-made, fresh or long life), wrap in cling film and then place in a freezer bag, removing as much air as possible from the bag. Only freeze bread slices for 2 – 3 weeks.
6. Bread slices are generally best refreshed in a microwave, wrapped in kitchen paper for 10 – 15 seconds, for 2 slices of bread.
7. Always remember to label with what it is and the date of freezing, to save time later.
The Glutafin Team
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