<<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