Gluten-free baking for celiacs is tough. The cookies are tough, the bread crusts are tough, and scraping the GF crud off your pans is tough, too. GF baked goods, especially low-fat ones, stick to the pans, and greasing them and dusting them with rice flour makes the outside of loaves gritty.
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Enter: parchment paper.
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Rip off a good-sized piece of parchment paper. Set your pan on it. Mark the corners with a pen. Cut from the dots to the corners of the paper with scissors or an X-acto blade. Fold the paper: first, from dot to dot, making a rectangle; then, the corners, kind of like inside-out wrapping paper. Put the parchment in the pan. Bake as usual.
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When the loaf or cake is finished, lift the loaf out with the edges of the paper. Peel the paper away from the loaf. Perfect, easy crust. No rice flour grit or cornmeal pebbles. The pan cleans up with a damp cloth for psychological reasons, even though the dough or batter never touched the pan.
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An added bonus: because you use no oil or butter on the pan, baked goods that rise (like bread) can "crawl" up the paper, like in gluten-ful angel food cake recipes, thus increasing rise and tenderness of bread.
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Why didn't I think of this sooner?
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Got easy GF baking tips? Tell me in the comments!
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TK
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