Welcome to Gluten Free-zer Friday! Head over to MJ’s for Freezer Food Friday. Then come on back with your gluten free freezer recipe link. If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up! Come join in on the fun!
To Join in on Gluten Free-zer Friday:
1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.
2. Link back to this post on the post with the recipe you have linked.
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This week for Gluten Free-zer Friday I am finishing up the last of the adaptions of Once a Month Mom’s February 2010 menu. OAM Mom says the gluten and dairy free adapted recipes count for the Once a Month Mom Cook Off. If you would like the breakfast and lunches for February for your cook off day, you can find them in this post.
Head over to Once a Month Mom for the big day instructions (just be sure to use your good judgement on what applies to your gluten and dairy free selves). For the grocery lists, cut and paste to Word or your favorite application the ingredients for each recipe. Sort out by type of food or area of the store as you choose, or just leave as is. Happy cooking!
February 2010 Once a Month Mom Gluten & Dairy Free Dinner Adaptions
Original Dinner Links:
- Easy Taco Bake
- Pizza Crust** & Chicken Ranch Pizza Topping
- Tuna Noodle Casserole
- Sue Sue’s Casserole (suggested by Deanna)
- Curried Chicken Tidbits
- Pork Roast with Apples and Pears ($5 Dinner Mom Cookbook)**
- Asian Pork Roast ($5 Dinner Mom Cookbook)**
- Black Bean Salsa Chicken** (suggested by Deanna)
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I freeze my pizza either as shaped crusts or as shaped crusts with toppings. See this post for photos of how I shape the dough. I also have an egg free pizza crust recipe, if you need your crust to be egg free.
I line my pizza pan with an oiled piece of parchment paper, shape my crust, freeze (or add topping then freeze). I remove the frozen pizza from the pan, wrap well with freezer plastic (leaving the parchment on the pizza) and put back in the freezer. When we need a pizza I take off the plastic and place the pizza and parchment on pizza pan and bake until cooked through and the crust is golden.
Author/Source: Angela @ angelaskitchen.com
Makes 4 13-inch pizzas.
3 cups brown rice flour
1 cup amaranth flour
4 cups tapioca flour
2 tablespoons xanthan gum
2 teaspoon salt
2 tablespoons active dry yeast
2 tablespoon sugar, cane juice crystals, agave, honey, maple syrup or sweetener of choice
3 cups warm water
6 tablespoons olive oil
8 egg whites at room temperature (egg-free: use flaxseed replacement) more olive oil for spreading pizza dough
Oil 4 13-inch pizza pans or baking sheets, using olive oil. In the bowl of a stand mixer, combine the flours, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes.
Divide dough into four equal portions. Place each portion on a prepared pizza pan. Drizzle about a tablespoon of olive oil over your hand and one portion of dough. I usually pat the dough back and forth in my hand until rounded. Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for each portion of dough.
Freeze crusts without toppings, or with toppings of your choice. I freeze in the coldest part of my freezer, then double wrap pizza as soon as it is frozen.
To serve: Unwrap. Add toppings if needed. Bake at 400 degrees F. for around 15-20 minutes until the crust looks crispy and lightly golden brown and pizza is cooked through.
Containers Needed: parchment, plastic wrap
Roasted Veggie Pizza Topping (enough to top 4 pizzas)
You can make this a vegan dish by using white beans in place of the tuna and veggie broth in place of the chicken broth.
Tuna Noodle Casserole (Doubled recipe)
Author/Source: Angela @ angelaskitchen.com
24 oz gluten free pasta (I like small shells, penne, elbow shapes, or veggie spirals for this recipe.), cooked, drained and rinsed of extra starch
4 tablespoons olive oil, divided
1 1/2 cup chopped onion
3 red bell peppers (ribs and seeds removed), thinly sliced
3 cup sliced mushrooms
1/2 cup sweet rice flour
6 cups chicken broth (or more if needed)
3/4 cup gluten and dairy free mayonnaise
2 Tablespoon dried parsley
2 teaspoons dry thyme
salt and pepper
2 14 oz cans artichoke hearts, drained and chopped
1 ½ cups frozen peas
4 (6 ounce) cans tuna (be sure to use one that is gluten/dairy free)
1 1/2 – 2 cups gluten free dairy free bread crumbs (your favorite or Noah Rolls work well in a pinch. You can also use crushed potato chips if your family is into that topping instead.), optional
Preheat oven to 350°F.
Heat half the olive oil in a pan over medium heat, add onion, peppers and mushrooms, cook until tender then remove from pan.
Add 2 more tablespoons olive oil to pan and stir in sweet rice flour, whisking until smooth. While continuing to whisk, gradually add broth, cooking until sauce thickens. Stir in mayonnaise, parsley, thyme, salt and pepper, whisking until smooth. Turn off heat.
Mix in onion/pepper/mushroom mixture, artichoke hearts, peas and tuna. Spread cooked pasta in 4 8×8 lightly oiled baking dishes and pour tuna mixture over noodle being sure to cover the noodles completely.
If using a topping, sprinkle gluten free bread crumbs over the casserole, dust lightly with paprika. Spritz bread crumbs with a bit of olive oil. If using potato chips, simply sprinkle crushed potato chips over all. If not using a topping, lightly dust with paprika. Cover, label and freeze.
If serving one right away, bake in the preheated 350 degree oven for 30 minutes until lightly browned on top.
Bake from Frozen: Preheat oven to 350 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 350 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.
Containers needed: 4 8×8 pans
You can make this a vegan dish by not adding the meat, increasing the mushrooms to 24 oz and using portabella mushrooms (mush more substantial texture and flavor).
3 pounds ground beef or stew meat
4 c chopped onion
16 oz sliced mushrooms
4 clove garlic, minced
4 Tablespoons olive oil
1/2 c sweet rice flour
1 tsp sea salt
3/4 tsp white pepper
1 ½ tsp ground thyme
1 ½ tsp ground sage
2 c gluten and dairy free unsweetened milk substitute of choice
3 c vegetable broth (can use up to 1 c white wine as part of broth liquid)
1/4 cup gluten free soy sauce
16 oz gluten free penne pasta, cooked
3 cups frozen peas
Precook ground beef and drain grease, if using. If using stew meat, heat oil over medium-high heat, add beef and cook until browned.
Add onion and saute 3-4 minutes. Add mushrooms, saute 3 minutes. Add garlic and saute 1-2 minutes more. Push meat and vegetables to edges of pan. Add oil to pan. Add seasonings and sweet rice flour and stir to incorporate flour into oil, browning it slightly – mixture should become very thick. Slowly add milk substitute while stirring to evenly incorporate. Slowly stir in vegetable broth until mixture is smooth. Bring to a simmer and simmer to desired thickness. (You can add more milk or broth if you would like a thinner sauce, or increase sweet rice flour for more thickness). Remove from heat, stir in soy sauce and peas.
To freeze: Pour into 4 deep dish 8×8 pans. Top casserole with shredded cheese. Cover and freeze.
To serve: Thaw. Uncover and cook in 350 degree oven until cheese is bubbly (approximately 30 minutes).
Containers Needed: 4 deep dish 8×8 pans
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If you would like this to be a vegan dish, do not add chicken. Add 3 cans drained and rinsed chickpeas and 3 cups chopped cauliflower. Replace chicken stock with veggie stock.
Angela’s note: Use cooking apples in this recipe.
Pork Roast with Apples and Pears (Make a double of the recipe)
Asian Pork (Roast) (Quad of recipe)
Author/Source: adapted from Chase, Erin. (2009). The $5 Dinner Mom Cookbook. New York: St. Martin’s Press
6 pounds pork roast or loin, divided into 4 1 1/2 lb portions
¼ cups lemon juice
2 cups gluten free soy sauce
12 garlic cloves, minced
4 teaspoons ginger, ground
In 4 gallon freezer bags divide all ingredients and place in bags. Seal and freeze. To serve: Thaw. Cook in slow cooker on LOW for 8 hours.
Containers Needed: 4 gallon freezer bags
Slow Cooker Black Bean Salsa Chicken (make a double batch)
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