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Bread Care

GLUTEN FREE BREAD & BAKED GOODS CARE

gluten free bread & baked goods care instructions

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REFRESHING NON-FROZEN GLUTEN FREE BREAD

If you find yourself with a baguette or a boule that has hardened, this technique works well, even if it is half a loaf. Run your bread under water…the water can be hot or cold. Try to angle the loaf so the crust is near the faucet, but it’s OK if the insides end up getting wet. Pop it into the oven. Either use your oven’s “warm” setting or set it to 300 to 325 degrees. Six or seven minutes should do the trick, unless the whole loaf ended up drenched. Then shoot for 10 to 12. The water will become steam, which rehydrates the middle. Meanwhile, the heat hardens the crust. Enjoy immediatley.

GLUTEN FREE BREAD & BAKED GOODS CARE

If you find yourself with a baguette or a boule that has hardened, this technique works well, even if it is half a loaf. Run your bread under water…the water can be hot or cold. Try to angle the loaf so the crust is near the faucet, but it’s OK if the insides end up getting wet. Pop it into the oven. Either use your oven’s “warm” setting or set it to 300 to 325 degrees. Six or seven minutes should do the trick, unless the whole loaf ended up drenched. Then shoot for 10 to 12. The water will become steam, which rehydrates the middle. Meanwhile, the heat hardens the crust. Enjoy immediatley.

FREEZING BREAD

We suggest immediately freezing bread not to be enjoyed within two days in the packaging provided. Frozen bread should keep for up to two months.

LOAVES: Defrost only those slices to be consumed immediately in toaster or toaster oven. *Due to the fragile nature of the grain-free and cinnamon raisin loaves we recommend frozen slices be cut, rather than pulled, apart. Rewarm in toaster oven or preheated 350 degree oven for 2-4 minutes. The use of pop-up toasters is not recommended.

BOULES: Freeze bread whole in packaging provided or unwrap, slice into desired portions and transfer to a large freezer bag. Defrost only those slices to be consumed immediately in toaster or toaster oven. Defrost whole boule at room temperature for 1-1/2 hours before removing plastic and paper packaging, wrapping in foil and rewarming in preheated 350 degree oven for 10-15 minutes.

BAGUETTES: Freeze bread whole in packaging provided or unwrap, slice into desired portions and transfer to a large freezer bag. Defrost only those portions to be consumed immediately in toaster or toaster oven. Defrost whole ba- guettes at room temperature for 30 minutes before removing plastic and paper packaging, wrapping in foil, and rewarm- ing in preheated 350 degree oven for 5-7 minutes.

HAMBURGER BUNS: Slice buns horizontally through the middle before freezing in the packaging provided. Defrost only those buns to be consumed immediately at room temperature for 10 minutes before rewarming directly on grill, in toast- er or toaster oven, or in preheated 350 degree oven for 5-7 minutes

CINNAMON ROLLS: We suggest freezing buns in packaged received, if not going to consume right away. We suggest rewarming fresh buns, in pan with no lid, in a preheated 350 degree oven for 5 minutes. To frost, snip the tip of piping bag and squeeze icing over the warmed buns.

Buns not to be enjoyed immediately keep best frozen in the packaging provided. Refrigerate icing.
Defrost buns at room temperature for 30 minutes before rewarming in preheated 350 degree oven until soft in the middle, 5-7 minutes. Allow icing to come to room temperature before snipping tip of piping bag and squeezing icing over warmed sin-namon buns.

COFFEE CAKE: We suggest freezing coffeecake in packaged received, if not going to consume right away. We suggest rewarming fresh coffee cakes. Pre heat oven to 350 degrees. Unwrap from plastic, then cover in tin foil and heat for 5-10 minutes.

TEA BREADS: We suggest immediately freezing tea breads not to be enjoyed within two days in the packaging provided. Refrigerate icing. Store decorations at room temperature.
Defrost tea bread at room temperature for 2 hours before unwrapping, snip tip of piping bag, and decorate as desired. Sprinkle topping before icing sets.

COOKIES: We suggest storing our cookies in an air-tight container. Those to be enjoyed within three days will keep well stored at room temperature. Cookies to be enjoyed at a later date should be immediately frozen.

LARDER: All larder products will keep best tightly sealed at room temperature. Properly stored Crostini, Toast Points, Cate’s Crisps, and Seed Crackers should keep for up to three weeks. Croutons and Cate’s Crunch should keep for up to four.

If you have additional questions about our gluten free bread & baked goods care please contact us.

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