November 16, 2015
In today’s video I’m answering a reader’s questions about her new stoneware loaf pan. Like many of you, Connie had given up on gluten free baking, but she is ready to give it another try. She even has the dry ingredients for the bread mixed and ready to go. Her last question is how to use her new stoneware pan.
And seeing her questions reminded me about a conversation that took place in the Gluten Free Cooking School class FB group a while back. Some of my lovely students were wondering what effect the material of the loaf pan had on the bread and one of them decided to do a test and bake a loaf in each kind of pan. The pictures of her loaves are in this video. And I also messaged a couple of my students who have a lot of experience with baking gluten free in stoneware and got their tips for how to use the stoneware loaf pan.
If you’d like to have me answer one of your questions in my next video, put your question into a comment! And, if you too are ready to give gluten free baking a second try, I definitely suggest that you start by downloading my Gluten Free Bread Mastery Checklist below.