Friday, July 2, 2010

Silicone Bakeware

One thing that's different about gluten free baking is that the doughs are a lot stickier. One time I made my pizza crust without parchement paper. Can anyone say mistake? My husband and I were trying to chip it off of the baking sheet. Not exactly the result I was going for.

But for some odd reason the way to tear parchment paper eludes me. I cannot get it to tear in a straight line. Or anything that may resemble a straight line. So I always ended up having to fold some of the paper under and often tear off another small piece to patch up the side that doesn't have enough paper. Not fun.

So when I found out how easily food slides off silicone I was hooked. Until I priced it, that is. Yowza! They want how much for one baking sheet liner? Eventually I found a baking set on clearance. It was a bit more than I had planned to spend, but I got 2 huge baking sheet liners, 2 8"round cake pans, 1 9" square cake pan, 12 cup muffin pan, 2 bread loaf pans, and a meatloaf pan. I'm not quite sure about the meatloaf pan thingy, but the rest are awesome!

Most of gluten free baking requires 8" round pans or 9" square pans. When I used to bake with wheat flours a pan of brownies or a cake went into a 9" x 13" pan, but not anymore. This set is just the right size.

Now, I have been a bit surprised at how much better my bread turns out in the bread pans. Although they hold the same amount of bread dough as my old pan, they are longer and narrower. I think this helps compensate for the structure that is missing from the gluten in the flours.

When I took these pans out of the oven, one of the loaves of bread caught on the heating element at the top of the oven because it was so tall.

I just love my new baking set. It really does make gluten free baking much easier for me.

No comments:

Post a Comment

Google Analytics Alternative