<<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. Methylcellulose (Methocel) is also "heat-setting" gel, but its effect on GF bread height and volume is subtle and not as pronounced as using the oat/flaxseed combination. 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. GF Baking Pans has recently investigated 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 received a sample of HPMC (Methocel K4MFG) from Dow Chemical. Though safe for consumption, HPMC is a food additive regulated by the FDA and is expensive and not readily available to the general public. Using HPMC compared to oat/flaxseed in gluten-free breads not containing oat flour did not produce any dramatic increase in height and volume. However, using 1 to 2 tablespoons of HPMC in 2 1/2 cups of GF flour (a mix of millet, sorghum, tapioca, and potato starch) does tend to prevent breads from sinking in the top center, improves texture, and prevents the formation of solid, gummy zones typical in a collapsed loaf of GF bread. Using HPMC in greater proportion might improve volume and height, but taste and cost issues must be considered. 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