<<Disclaimer: Verify this information before applying it to your situation.>>

There was a post not too long ago direcitng bakers to grease and flour
the cake pans.  I don't paraticularly like the gf flours because they
tend toi get gummy.

There are several other possibilities:

1. just grease the pans with crisco.  This is actually what bakeries use
[my father was in the business].  It doesn't burn, has no taste and is
cheap,

2. If the cake is moist, add a piece of waced paper or parchement paper
to bottom of pan.  It is ok if it doesn't fit the bottom exactly and
goes up the sides a tad.

3. To be really secure, Nick Malgeri [his baking books are great! and he
submitted a great corn biscotti recipe for AGAINST THE GRAIN], suggests
spraying cooking spray on top of the paper and grease.

4.  If you want to do the flour bit, you can also use cocoa [for a
chocolate cake] or sugar [often used for cheese cakes], rice bran
cracker crumbs, etc.

I bake for our church's coffee hour [last Saturday did 11 cakes ] I only
use crisco on the reg sized cake pans and when I bake a triple recipe in
a big lasagne pan, then I add waxed paper to the bottom.

One more hint....Let the cake rest in the pan five to ten min but AS
Soon as it comes out of the oven, run a sharp knife along the insdie of
THE PAN TO LOOSEN THE CAKE. You should have no problems un molding the
cake.

Ann