The Chaos and the Clutter

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Converting Freezer Meal Recipes to Gluten Free Recipes

Tips for how to convert freezer meal recipes to gluten free

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One of the ways that I have been able to manage my time with such a large family and still manage to have dinner on the table is to do most of my cooking in batches of freezer meals. When our son had to begin a gluten-free diet, I had to make changes to my usual freezer meal recipes to accommodate his new food sensitivities.

There are certain considerations to be aware of when converting a regular freezer meal recipe to a gluten-free one. I’m sure there are some that I have not considered here, but these are what works for me when making freezer meals for my family.

Tips for how to convert freezer meal recipes to gluten freeThe most critical thing to know to be able to convert regular recipes into gluten-free recipes is how to read labels to find hidden gluten. Gluten can be called many things and it’s important to be able to identify it. Here is a list of ingredients to be on the lookout for if you are trying to avoid gluten.

Another thing to be aware of is that the consistency of gluten-free items can be very different than non-gluten-free, so for certain recipes, you will have to experiment.

For pasta, I prefer Tinkyada brand because it maintains its shape well and doesn’t seem to get as mushy like some other brands. The other trick I’ve found with pasta when it comes to gluten-free freezer meals is to either cook it to just under what you normally would before including it in the freezer meal or to leave it uncooked and attach it to the bag and then cook it normally and add it on the day you serve the meal.

When it comes to things such as tortillas, the gluten-free varieties don’t always hold up well to being in a freezer meal. I have yet to find a recipe that works for gluten-free burritos in the freezer. I have personally used Udi’s gluten-free tortillas in some of my freezer meals and had them turn out and have also used corn tortillas. I suggest you experiment to find what works best with each recipe.

When I make freezer meals, I generally plan ahead and make one or two month’s worth of meals. This is done over one or two days. I often do it in a small group or with a friend. Just a week ago, my friend Christie and I made 110 freezer meals (55 each) in just over two days. I have it down to a system! You first need to plan it out, then need to get everything prepared, and finally, execute it on what I call The Big Day. It’s a lot of work, but so worth it! I love not having to think about what I’m going to make for supper for the next few months!

There are some ingredients that seem to be very popular in freezer meal recipes. However, you need to be careful when avoiding gluten.

Ingredients to be cautious of for gluten-free diets:

Dry Onion Soup Mix

Most of the store-bought versions of this contain gluten. There are some versions that are gluten-free but you need to read the labels very carefully. At a bulk bin store near me, they carry a gluten-free dry onion soup mix. Alternatively, you can also make your own using a recipe such as this one.

Condensed Soups

There are condensed soups available to purchase such as Condensed Cream of Mushroom Soup from Pacific Natural or Amy’s Organic Cream of Tomato. There are also recipes readily available online for making your own cream soups such as this one for cream of mushroom soup because gluten is usually found in most condensed soups.

Sauces

Some of the common sauces often called for in freezer meal recipes usually contain gluten. These include soy sauce and hoisin sauce. Be careful to choose a brand of soy sauce or hoisin sauce that does not contain gluten.

Seasonings

Many seasonings, especially seasoning blends contain gluten. A lot of my freezer meal recipes call for taco seasoning. Most taco seasonings contain gluten, but there is a tex mex seasoning blend that does not contain gluten. This can be substituted for taco seasoning without compromising flavor. Again, you can also make your own taco seasoning mix. This is my recipe for homemade gluten-free taco seasoning.

I buy many of my seasoning blends through Epicure Selections, as they have really wonderful spice blends and mixes and they are gluten-free. Many are also sodium-free which is a preference of mine because then I have control over how much salt I add to the dishes.

Gluten-Free Freezer Meal Plan

Our gluten-free freezer meal plan includes 5 of our tried and true recipes, shopping lists, prep lists, and printable labels.

Gluten Free Freezer Meal Menu PlanOf course, for the fastest freezer meal recipes (enabling you to assemble 10 meals in just one hour), check out my Chicken Dump and Beef Dump Recipes. All of the recipes include gluten-free instructions.

beef and chicken dump recipes

Homemade Gluten Free Taco Seasoning

A list of our gluten-free freezer meals:

Gluten Free Stuffed Peppers

Gluten Free Stuffed Peppers

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I like that this stuffed peppers meal is an all-in-one and is healthy. I’ve been making it for a number of years. I make the filling as a freezer meal and then assemble it on the day of serving. I make two or four sets of the filling at a time and store each one in a large resealable freezer bag.

I’ll admit that not all of my kids are fans of the peppers, therefore some of them scoop out the inside and leave the pepper. Meanwhile, I tell myself that some of the nutrients from the peppers seep into the filling!

The filling is pretty delicious on its own and even better with some hot sauce sprinkled on it, so if you have any leftover filling when you’re assembling this dish, you can eat the delicious filling.

Gluten Free Stuffed Peppers #glutenfree #stuffedpeppers #freezermeals

Gluten-Free Stuffed Peppers Recipe:

1 1/2 pounds extra-lean ground beef or Yves Mexican Meatless Ground Round*
1/2 cup diced onion
1 Tbsp. minced garlic
1 cup frozen corn
1 cup cooked rice
14 oz. can tomato sauce
1/4 cup taco seasoning**

On the serving day:

6 large bell peppers
1/3 cup shredded jalapeño jack or cheddar cheese

Cook the rice and set it aside to cool.

Brown the beef on the stovetop until it is no longer pink, then add the rice and vegetables after that. Add the onion and garlic first. Stir in the other ingredients, including the rice. If making into a freezer meal, add this mixture into a large resealable bag, remove the excess air, and freeze. On the day of cooking, take out of the freezer and thaw.

Wash and cut the tops off the bell peppers and seed them. Fill each one with the filling. Sprinkle each with cheese. Place on a greased cookie sheet with a rim or baking pan and bake at 350 degrees for 35-40 minutes.

*I have not been able to find a gluten-free vegetarian ground beef substitute so making it with the meatless ground round means that it won’t be gluten-free.

**ensure that the taco seasoning you use is gluten-free as most are not. I use a brand called VE which is gluten-free, likewise, I have found a tex mex seasoning that is also gluten-free. Alternatively, you can make your own.

Gluten Free Stuffed Peppers (freezer meal)

Firstly, making these stuffed peppers in multiple batches and freezing certainly makes meal decisions easier. Secondly, it means that you will only have to brown the meat, make the rice, and make the filling once.

If you are interested in other recipes, you may be interested in following my Gluten-Free Recipes or Family Friendly Recipes board on Pinterest.

Chicken Dump

Gluten Free Stuffed Peppers
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Gluten-Free Stuffed Peppers
Course: Main Course, Side Dish
Keyword: stuffed peppers, vegetarian
Servings: 6
: 356 kcal
Ingredients
  • 1 1/2 pounds extra-lean ground beef or Yves Mexican Meatless Ground Round*
  • 1/2 cup diced onion
  • 1 Tbsp. minced garlic
  • 1 cup frozen corn
  • 1 cup cooked rice
  • 14 oz. can tomato sauce
  • 1/4 cup taco seasoning**
on the serving day:
  • 6 large bell peppers
  • 1/3 cup shredded jalapeño jack or cheddar cheese
Instructions

  1. Cook the rice and set it aside to cool.

  2. Brown the beef until no longer pink on the stovetop. Add the onion and garlic. Stir in the other ingredients, including the rice. If making into a freezer meal, add this mixture into a large resealable bag, remove the excess air, and freeze. On the day of cooking, take out of the freezer and thaw.

  3. Wash and cut the tops off the bell peppers and seed them. Fill each one with the filling. Sprinkle each with cheese. Place on a greased cookie sheet with a rim or baking pan and bake at 350 degrees for 35-40 minutes.

Recipe Notes

*I have not been able to find a gluten-free vegetarian ground beef substitute so making it with the meatless ground round means that it won't be gluten-free. **ensure that the taco seasoning you use is gluten-free. Most are not. I use VE which is gluten-free or I have found a tex mex seasoning that is also gluten-free. Alternatively, you can make your own.

The filling is pretty delicious on its own and even better with some hot sauce sprinkled on so if you have any leftover filling when you're stuffing the peppers, you can eat just the filling.

I really do recommend making this in multiple batches and freezing as then you will only have to brown the meat, make the rice and make the filling once.

Beef and Corn Casserole (Gluten Free Freezer Meal)

Gluten Free Beef and Corn Casserole Freezer Meal

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This comfort food meal is perfect for cold winter days. Beef and corn casserole was first introduced to me by my friend Tyler and she helped me figure out how to make it gluten-free because she and I both have kids that are on gluten-free diets. This freezes well and is a fairly well-balanced meal. It is also extremely kid-friendly.

Gluten Free Beef and Corn Casserole Freezer Meal #beefcasserole #freezermeal #chaosandtheclutterrecipe #glutenfree #makeaheadBeef and Corn Casserole Recipe:

  • 2 pounds ground beef
  • 1 cup chopped onion
  • 12 oz. can kernel corn, drained
  • 20 – 24 oz. tomato soup – this can be creamy tomato soup that is gluten-free or gluten-free condensed tomato soup
  • 1 Tbsp. ketchup
  • salt and pepper to taste
  • 2 cups cooked gluten-free noodles*
  • 1 1/4 cups grated cheddar cheese

*I prefer Tinkyada pasta to the other brands of gluten-free pasta I’ve tried as I find it has a better texture and doesn’t get mushy. For this, I used Tinkyada brown rice penne.

Brown the ground beef until no longer pink, adding the onion about halfway through cooking time. Put cooked meat mixture, corn, soup, ketchup, and seasoning in a bowl and mix.

Cook noodles (al dente). Drain. Mix into the other ingredients. Put the whole thing into a large resealable freezer bag. Remove excess air and seal.

Put the grated cheese into a medium resealable freezer bag and seal. Staple it to the top of the other bag, being sure to staple above the seals on both bags. Lay flat and freeze.

On cooking day, thaw the bag, carefully remove the staples and throw staples away. Pour casserole into a baking dish and sprinkle cheese on top. Bake at 350° for 45-50 minutes, covered. Uncover for the last 10 minutes of cooking.

This recipe is part of my 10 Days of Gluten-Free Freezer Meals series. You may also be interested in following my Gluten-Free Recipes or Freezer Meals Pinterest Boards.

Gluten Free Beef and Corn Casserole Freezer Meal
Print
Beef and Corn Casserole
Course: Main Course
Keyword: beef, casserole
Servings: 6
: 629 kcal
Ingredients
  • 2 lbs ground beef
  • 1 cup onion chopped
  • 12 oz can of kernel corn drained
  • 20-24 oz tomato soup
  • 1 Tbsp ketchup
  • 2 cups gluten-free noodles cooked
  • 1 1/4 cups cheddar cheese grated
  • 1 pinch salt and pepper to taste
Instructions

  1. Brown beef, adding onion about half way through

  2. Add corn, soup, ketchup and seasoning to the beef

  3. Cook noodles (al dente), drain and mix in with other ingredients

  4. Put everything into a resealable bag, remove excess air, and seal

  5. Grate cheese and seal in a bag, then staple it to the top of the other bag

For the day of cooking:

  1. Carefully remove staples and thaw ingredients

  2. Pour casserole into an oven-safe dish and sprinkle cheese on top

  3. Bake at 350 for 45-50 minutes, covered

  4. Uncover for the last 10 minutes of cooking

Recipe Notes

I prefer Tinkyada past to other brands of gluten-free varieties.

One Family’s Gluten-Free Aspergers Experience

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Our son Einstein has Aspergers. Through various methods such as creating an environment at home that met his sensory needs, homeschooling and adapting our parenting, he had been doing very well. He managed the challenges associated with his Aspergers admirably. About a year ago, Einstein hit early puberty and many of his Aspergers traits were exaggerated. He began struggling with tantrums, frustration, perseverating, and even at times, resorting to violence. It made things difficult for us as a family, but it also made things difficult for him. He felt guilty about his behaviour and felt out of control. We tried many different approaches but nothing helped. It seemed as though medication might be our only option.

*every family’s situation is different and I certainly don’t judge other parents who choose the route of medication nor am I saying that we will never choose that option, but we have seen it as a last resort and want to try everything else first

I had heard over the years of other parents having success with special diets for their children on the autism spectrum. The diet that seemed to be the most common for anecdotal results was gluten-free. It had always seemed like it would be too much work but I wanted to try absolutely everything before I resorted to medication. So back in March, I put our whole family on a gluten free diet for 3 weeks. That time period is not long enough to know how it affected everyone, but it was long enough to know that it was worth keeping Einstein on it.

He said that he had a much easier time falling asleep only 3 days into the diet and began to find himself becoming less easily frustrated and more peaceful. I was convinced that it was working and I began to see my sweet, gentle boy coming back! It was well worth the extra expense and time.

The Husband was not convinced that it had made that much of a difference however. After a few months, Einstein himself began to have some doubts about the effectiveness of the gluten free diet and began to cheat here and there.

Then came last month’s camping trip. The Husband took four of the kids for just over a week. Before they left, I stocked them up…gluten free hot dogs, buns, hamburger buns, graham crackers, marshmallows, cookies, snacks, and condiments. This way, Einstein could enjoy all the camping food and stay on his gluten free diet. Apparently, the gluten free eating lasted only a few days. I won’t get into too many details about behaviours and challenges for the rest of the camping trip, but suffice it to say that Einstein and The Husband are both TOTALLY convinced that the gluten free diet is a necessity!

The hardest part of switching to gluten free is not so much making separate meals for Einstein, but thinking of what to make. Some things are easy such as if we are having a pasta dish, I simply cook gluten free pasta for him but other things are much harder. One of the things that I have found difficult is that I often do a day of freezer meals that last a month or more and save me so much time (and money) but most of them have ingredients such as condensed soups or dry onion soup mix which contain gluten. This week, I am getting together with a friend whose daughter is Celiac and we are going to make gluten free freezer meals for our families. I have planned out the meals and though it took more research, we have a good selection and I think it will turn out well. I have created a printable list of 100 gluten-free snack ideas. This week, I will also be filling the freezer with things such as frozen yogourt drops, gf Rice Krispie squares and gf muffins.

I know that results will vary from person to person, but for our son, switching to gluten free has made all the difference in the world with his Aspergers. He is able to control his thoughts better and his behaviours and is able to function again.

Has it been hard? Very. Has it been expensive? Very. Has it been time consuming? Very. Has it been worth it? Definitely!

If you are looking for gluten free recipes and ideas, you can check out my gluten free category, my gluten free freezer meals series, and my Gluten Free Board on Pinterest.