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"flour" With What?

GEF

By GEF
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

GEF Explorer
GEF
Posted

When a recipe calls for a baking pan to be "floured", what "flour" have you had the best results with?

I enjoy baking with a bundt pan and you can't get around not "flouring".

Thank you!

Gretchen

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Alexolua Explorer
Alexolua
Posted

This is kinda off topic, but I got a pan that is non-stick.. and haven't had to use anything on it, even when frying.

No idea on ways to "flour" something though. =)

GEF Explorer
GEF
Posted
  • Author

*thinks it would be great if Pam (the oil spray manufacturer) would make a gluten-free flour spray*

I also have a non-stick.. the only problem is it's a Nordic Ware and has at least 100 ridges in it.

Boojca Apprentice
Boojca
Posted

I would use a little of the flour you are already baking with, that way the taste won't change. But I'm also with everyone else, non-stick rocks!!! ;-)

GFdoc Apprentice
GFdoc
Posted

I use rice flour usually to flour a pan - I find that cornstarch and potato starch clump a bit (especially if you flour after spraying with Pam). I will sometimes use cornstarch to flour a countertop when rolling out dough...usually I use whatever flour I am cooking with at the time though.

GEF Explorer
GEF
Posted
  • Author

Thank you!

Alexolua Explorer
Alexolua
Posted
*thinks it would be great if Pam (the oil spray manufacturer) would make a gluten-free flour spray*

Gawwww.. we have that, but I don't use it cuz I want to be uber-safe.. didn't think it really had any it in. Thanks!!!! =D

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GEF Explorer
GEF
Posted
  • Author

I have the olive oil kind and it clearly specifies that the grain alcohol is derived from corn. (assuming it's gluten-free)

The other one with flour that I have indicates SOY & WHEAT. This is the one I wish was gluten-free.

crc0622 Apprentice
crc0622
Posted

I agree about using whatever you've already got out. Also, a good tip if you are using a mix that calls for flouring the pan, flour it with a little of the mix, then you don't get white stuff on the outside of your cake/brownies/whatever when you're done.

Celeste

catfish Apprentice
catfish
Posted

I just use glutenous (sweet) rice flour because it doesn't clump and it isn't gritty- the white powder disappears during baking. Of all the flours I've tried so far it pours the easiest. And I can get it for 50 cents a bag at the Asian market! :)

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