Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Silicone Bakeware


hannahsue01

Recommended Posts

hannahsue01 Enthusiast

We plan to go get new baking pans for cookies, breads, muffins and what not. We thought we might invest in those new silicone pans. They look great on tv but donno if what they show is correct. Has anyone used them? Are they any good? Are they worth the money? If you do use them have you had any problems baking gluten-free foods in them.....have you still had to grease them? Either way we have to replace them with somthing as all are metal bakeware has seen better days and of course has had plenty of gluten baked in them. Thanks for any input!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Michi8 Contributor

I have no experience with using silicone baking tins, but have used the silicone cookie sheet liners and absolutely love them...won't make cookies without them!

I've found a short review of using baking pans here:

Open Original Shared Link

Seems that you need to be wary of heavy batters in something like a loaf pan (bows the shape of the pan), and will want to use a metal pan under muffin tins. Also, apparently baked goods brown differently in silicone than in metal.

Michelle :)

momandgirls Enthusiast

I've got cupcakes in the oven as I write this in a silicone muffin tin. It works great - I use cupcake liners - and you do have to put a baking sheet underneath it as it doesn't hold its shape when filled with batter.

Guest nini

I love the silicone bakeware, I use a cookie sheet under it, but it works great, I do grease it like a normal pan. I've used my loaf pan for banana breads and for sandwich bread. I use them a lot... I've actually got a whole set of them...

tarnalberry Community Regular

I may need to buy some new bakeware... ;)

Guest AutumnE

I love them, I also use a liner for the oven, I have a self cleaning oven but its nice when it spills over not to have to clean the whole oven. I dont spray mine and it doesnt stick.

For halloween we made two popcorn bundt cakes. One in a regular pan and one in the silicone bundt pan. We had to use spray in the non silicone one and it made it kind of greasy. I liked the silicone one better.

2Boys4Me Enthusiast

I don't use them, but had to pop in to say that the other day I saw silicone baking cups. :blink:


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Guhlia Rising Star

I have a silicone cupcake pan and I LOVE it! Can't imagine how I lived without it. I use liners, so I don't grease the cups. However, if I were making something without liners I would definitely grease them. Though, now that I think about it, if I have a cupcake that overflows out of the liner, it comes right off the sheet, so maybe you wouldn't need grease. I dunno. Either way, they're worth the money.

lorka150 Collaborator

i have a silicone 9x5, 8x8, sheet and bundt pan.

i do not have the cookie tins because i have a nice one already, and since i use cups anyway, i don't really worry about it sticking. i love them.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to Florence Lillian's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Gluten-Mimicking Proteins that can affect some Celiac individuals.

    2. - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      2

      Second chance

    3. - Scott Adams replied to elisejunker44's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Schar's products contain wheat!

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,600
    • Most Online (within 30 mins)
      7,748

    C RYLES
    Newest Member
    C RYLES
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
    • Scott Adams
      Thank you for sharing your experience, Florence. It’s important to clarify, though, that proteins like zein in corn, panicin in millet, and kafirin in sorghum are not considered gluten and have not been shown to trigger the same autoimmune intestinal damage seen in celiac disease. Some people with celiac disease do report symptoms with certain gluten-free grains, oats, or other foods, but that reflects individual intolerance or sensitivity—not a proven “gluten-mimic” effect that damages the small intestine. Certified gluten-free oats are considered safe for most people with celiac disease, though a small subset may react to avenin. If specific foods consistently cause symptoms for you, it makes sense to avoid them personally, but it’s helpful for readers to know that these foods are still medically classified as gluten-free and generally safe for the broader celiac community.
    • Scott Adams
      It’s true that awareness of celiac disease can vary among physicians, particularly outside of gastroenterology, and many patients end up educating their own providers. Reaching out to someone you trusted for 25 years makes sense if you felt heard and supported. That said, celiac disease management often benefits from a team approach, including a knowledgeable primary care provider and, when needed, a gastroenterologist or dietitian familiar with gluten-related disorders. Advocating for yourself is not unreasonable—it’s part of managing a chronic condition. If your current provider relationship isn’t working, it’s appropriate to seek care where you feel respected and properly supported.
    • Scott Adams
      I understand why that feels concerning. Some Schär products use specially processed wheat starch that has had the gluten removed to meet strict gluten-free standards (under 20 ppm in the U.S. and EU), which is why they can legally and safely be labeled “gluten free” for people with celiac disease. However, wheat must still be listed in the ingredients and allergen statement because it is derived from wheat, even though the gluten protein has been removed. For individuals with a true wheat allergy, these products are not appropriate—but for those with celiac disease, properly tested gluten-free wheat starch is considered safe under current medical guidelines. That said, it’s completely reasonable to prefer products made without wheat starch if that gives you greater confidence, and clearer front-of-package communication could certainly help reduce confusion for shoppers.
    • elisejunker44
      I have enjoyed Schar's gluten free products for years. However, some items Do contain Wheat and are not clearly labeled on the front. Indeed the package states 'gluten free' on the front, and it is not until you read the ingredient label that one see's wheat as the first ingredient. Some celiacs may be willing to take a chance on this 'gluten free wheat', but not me. I strongly feel that the labeling for these wheat containing products should be clearly labeled on the front, with prehaps a different color and not using the 'no gluten symbol on the front. The products are not inexpensive, and also dangerous for my health!
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.