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Gluten-Free Casseroles that can be frozen

ILY040408ILY040408 member
in Food Allergy

Hi!

Long time lurker, first time poster on this board.  I have a friend who just had a baby.  Her husband keeps a gluten-free diet for health reasons.  I would like to make them a couple of casseroles to keep in the freezer until ready to eat.  Does anyone have any suggestions?  Also, they love to have breakfast for dinner so I was hoping to find some breakfast g-free casseroles that can be frozen as well.  Thanks in advance!!

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Re: Gluten-Free Casseroles that can be frozen

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    EastCoastBrideEastCoastBride member
    You could make pretty much any pasta dish w/ GF pasta.  I've found that Tinkyada is pretty good and one of the most reasonably priced GF pasta's on the market.  I've found it at most grocery stores that sell GF products. 
    "Beer is living proof that God loves us and wants us to be happy."
    ~Benjamin Franklin

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    DS dx with celiac disease 5/28/10

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    DandelionMomDandelionMom

    I like making quiches with gf crusts.  They freeze well. 

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    georgi611georgi611 member
    Quinoa pasta is super yummy, too!  When we don't use Tinkyada, we go with Ancient Harvest quinoa.  :)
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    CocoR04CocoR04 member
    I am gluten-free and make chicken/rice/broccoli/GF cream of mushroom soup casseroles that freeze well.  I also freeze turkey or chicken chili and other soups and stews, and lasagna.  I know you probably already know this, but please use new food storage containers (or the aluminum throw-away pans) to cut down on the risk of cross-contamination.  When I went gluten-free, I got new pans, pots, and storage containers to just be on the safe side!
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    julandjojulandjo member
    Before you knock yourself out making them a fantastic dish, ask first if they're comfortable with you cooking for them.  Depending on why he's gluten-free, he may not be able to take the risk of cross-contamination.  I know for myself, if I were to eat anything prepared in a "normal" kitchen (meaning, using a colander/cutting board/wooden utensils/whatever that had at ANY other time been used on gluten ingredients), I would be sick.as.a.dog for days.  It only took me one time (plus a nasty learning experience at a restaurant) for me to understand that I cannot take the risk.  No matter how well-intentioned the person is, or how careful they say they are, unless they also suffer the same condition and truly understand "100% gluten free", I won't take a bite.
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