GF Baking Pans is Taking Gluten-Free Breadmaking to New Heights!

It's just not fair! If you are gluten-sensitive, have celiac disease, or have wheat allergies, why should you have to put up with baking gluten/wheat-free bread in a shallow loaf pan made for baking wheat bread? Wheat gluten is unique. It adds that special elasticity and "oven spring" to bread dough that gives wheat bread its height, setting into a rigid structure that keeps the bread from falling. Breads made from gluten-free flours just don't fare that well. A gluten-free bread may entice you by rising well above a shallow loaf pan, only to fall or spill over the edge as it bakes in the oven. The result is often a collapsed, caved in mess. Making toast out of gluten-free bread is a laugh. The toast gets lost in the toaster. It doesn't even stand above the toaster slot. Packaged sliced cheese and meats don't fit right, and the bread is the wrong shape for the grilled-cheese maker. Why can't you bake a "sandwich-sized" gluten-free bread?

GF Baking Pans now offers the first loaf pans designed specifically for gluten-free breadmaking. These narrow, slightly tapered pans are a full 4 1/2" deep, uniquely offering support and controlled shaping to turn gluten-free dough into a full 4" high standard sandwich-sized loaf of gluten-free bread. The pans are made of heavy duty 14 ga. aluminum, custom made for GF Baking Pans by a USA manufacturer of precision engineered baking equipment for the commercial food industry.

Heavy duty aluminum evenly distributes heat. The uncoated, shiny silver finish helps prevent heat-sensitve gluten-free flours from burning during baking. Sticking is generally not a problem for gluten-free doughs in a well-greased aluminum pan, so an expensive, easily damaged, non-stick finish not needed. Because these are plain, simple, uncoated pans (built for commercial use), minor surface scratches and blemishes from fabrication may be visible which in no way affect performance.

These pans are tapered and can be nested, however, because of the sharp angle of the sides, THE PANS WILL STICK TOGETHER IF NESTED and may become extremely difficult to separate. DO NOT NEST THESE PANS TOGETHER unless you use at least a 1 1/2" inch cardboard spacer or other material between pans to prevent sticking during storage.

Dulled aluminum pans can be restored to shiny and clean by boiling either 1 to 2 teaspoons cream of tartar per quart of water or 2 tablespoons vinegar per quart of water for 10 minutes in the pan.

For recipes and tips on how to bake a high-rise gluten-free bread using GF Baking Pans, see Tips & Recipes.