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

For the Holidays, GF Baking Pans still has a limited stock of its  
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.  Especially excellent results are
obtained when oat flour in combination with flaxseed egg substitute 
is used in the blend of flours and starches.  Oat flour and ground 
flaxseed steeped in boiling water together form a unique structure 
which results in a high rising bread loaf with pleasing large air 
pockets that does not collapse.  No other gluten-free flour tried
to date has been found which acts with flaxseed in the same way oat 
flour does.  For breads not using oat flour, it is necessary to use
greater amounts of flour and less flaxseed egg substitute to produce
a denser high rising loaf that does not collapse.

Flours and starches tried to date include oat, sorghum, millet, 
buckwheat, quinoa, amaranth, coconut, tapioca starch, and potato
starch.  Rice, bean, and soy flours and corn starch have not yet 
been tried due to taste preference and sensitivities.  Try your 
own favorite recipes and flour blends!

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

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