Which Is Best For Baking Bread?
Posted 04 December 2011 - 07:16 PM
I made some banana bread today and I started thinking about my friend and how her bird died from her non-stick cookware. She had her bird autopsied and the vet said it died from the gas produced by cooking with teflon. I already use cuisinart's green gourmet frying pans and stainless steel cookware, but all my bakeware is non-stick. I don't have a bird, but I find it hard to believe that the gas isn't harmful to us, too.
So, what would you recommend? I saw a Lodge cast iron loaf pan that looked good, but would ceramic be better for baking? Or, should I just go with stainless steel?
Posted 04 December 2011 - 08:08 PM
Aug. 2010 IgA+ Gliadin; IgA+ Casein; IgA+ Egg; IgA+ Soy.
Sept. 2010 IgG+ for cow's milk, peach, yeast, chili pepper, egg white & yolk, lentil, soy, cola nut, coriander/cumin/dill, nutmeg/peppercorn, sesame seed, turkey, and wheat
Hypothyroidism, arthritis, GERD, overweight, chronic sleeping issues
Posted 04 December 2011 - 08:23 PM
I think gluten-free breads brown/burn faster than gluten breads, so that is an interesting experiment to try with glass or ceramic.
That said, I made bread in an Airbake shiny aluminum pan and it came out very well. But I like crust .
Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND.
Responsive to iodine withdrawal for DH (see quote, above).
Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!
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