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

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 has the
special properties oat flour offers.  The unique structural
properties, discovered by GF Baking Pans, are apparently due to a
synergy between flaxseed gum and the soluble fiber, beta-glucan,
uniquely contained in oat flour, creating a "heat-setting" gel.

GF Baking Pans is currently investigating HPMC (hydroxypropyl
methylcellulose) which has been discussed in technical literature
as givng gluten-free bread a structure that improves height and
volume and is currently used by a number of commercial gluten-free
bread baking companies in their breads.  GF Baking Pans has just
received from DOW Chemical a sample of HPMC (Methocel K4MFG)
and will compare its height and volume properties to those of
oat/flaxseed in gluten-free breads not containing oat flour.

A full description of how methylcellulose, beta-glucan,
and oat flour work is available at "Oats & Bread Height" on GF
Baking Pans' website.

For breads not using oat flour or Methocel, 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.

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

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