CELIAC Archives

Celiac/Coeliac Wheat/Gluten-Free List

CELIAC@LISTSERV.ICORS.ORG

Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
From:
Roy Jamron <[log in to unmask]>
Reply To:
Roy Jamron <[log in to unmask]>
Date:
Tue, 1 Jul 2008 07:11:13 -0400
Content-Type:
text/plain
Parts/Attachments:
text/plain (53 lines)
<<Disclaimer: Verify this information before applying it to your situation.>>

Because many of the remaining loaf pans have purely cosmetic
scribe and scratch marks from manufacture, an extra $5.00 is
being taken off the already reduced sale price!  The pans are
being sold below cost!  These pans are the last of GF Baking
Pans' inventory.  This is your last chance to buy these pans.
Demand does not justify continuing to sell these pans.  Only
35 pans remain as of this date.

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.

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

*Support summarization of posts, reply to the SENDER not the CELIAC List*
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC

ATOM RSS1 RSS2