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

Limited inventory in stock.  Buy now!

For the Holidays, GF Baking Pans is continuing to offer its full 
4 1/2 inch deep, heavy duty, 14 gauge aluminum, commercial quality 
loaf pans at a reduced price. These pans are custom made to GF 
Baking Pans specifications by a USA baking equipment manufacturer 
and are the same quality as baking pans used in the professional 
baking industry.  The long lasting, heavy duty aluminum pans have 
no coating that can scratch or wearout and can NEVER rust.  They 
are a one-time investment that will give you many years of service 
and enjoyment.  Two sizes are available.  A 13 inch long by 4 1/4 
inch wide loaf pan for 3+ cup flour breads, and an 8 1/2 inch long 
by 4 1/4 inch wide loaf pan for 2+ cup flour breads.

These loaf pans are ONLY offered by GF Baking Pans and are 
specifically designed to produce full 4 inch high sandwich size 
loaves of gluten-free bread.  A 4 1/2 inch deep loaf pan is not 
available from ANY OTHER baking pan supplier.  Typical retail 
bread loaf pans are rarely more than 3 inches deep.  That extra 
1 1/2 inch depth makes a huge difference in the gluten-free bread 
baking experience, providing previously unavailable support needed 
for a bread baked without gluten.  Heavy aluminum evenly distributes 
the oven heat, and its reflective surface helps prevent delicate 
gluten-free flours from burning.  Beautiful, perfect high-rise 
gluten-free loaves can be baked in these pans, and the GF Baking 
Pans website has the photographs to prove it!  

GF Baking Pans has a delicious Oat (or Millet) Sorghum Banana Yogurt 
Bread recipe on it's website and is currently working on an improved 
recipe taking advantage of increased bread volume and height 
that is provided by using flaxseed egg substitute.  Increasing 
the amount of flaxseed egg substitute produces a fantastic well-
shaped soft, high, full volume loaf when added to the Oat Sorghum 
bread recipe.  When flaxseed is increased, however, the Millet 
Sorghum bread recipe does tend to cave in the middle of the top 
after rising quite high.  For those of you not comfortable using oat 
flour, we're still seeking a method or a substitute for millet flour 
to produce a loaf as well-behaved as the oat flour loaf.  GF Baking 
Pans challenges you to come up with your own recipe ideas.

See "Tips & Recipes" and visit GF Baking Pans at: 
http://www.gfbakingpans.com

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