Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Which Is Best For Baking Bread?


unknown

Recommended Posts

unknown Apprentice

Hey everyone,

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?

Thanks!


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



Celiac.com Sponsor (A8-M):



missmellie Newbie

For baking breads (in loaf pans), my preference has always been glass or ceramic. I think using metal for breads makes them brown too fast on the outside while the inner part might not be quite finished yet, IMHO.

pricklypear1971 Community Regular

Shiny metal is what I always saw recommended for best browning. Now I see Wilton nonstick stuff... but I don't buy nonstick stuff for the reason the OP stated.

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 :).

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,339
    • Most Online (within 30 mins)
      7,748

    Julie Morgan
    Newest Member
    Julie Morgan
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • somethinglikeolivia
      I will definitely be looking into this! Thank you so much! 
    • trents
      @N00dnutt, been there, done that! Cheers!
    • N00dnutt
      @trents You're right, thanks for pointing that out. On @somethinglikeolivia comment regarding potential ingesting or cross contamination; there is a product marketed in Australia as "GluteGuard" which is designed for just this scenario. It is not a defence for and is not recommended for use by full-blown celiac disease but, it helps those with GI. I'll be reading slower in future so I don't skim over the subject matter. Cheers.
    • N00dnutt
      @Knitty_Kitty Noted with appreciation.
    • trents
      @N00dnutt, as OP explained earlier, she had a gastroscopy done earlier while she had been eating plenty of gluten for months. It was negative despite strong positive antibody scores.
×
×
  • Create New...