Gluten Free Forums - Elana's Pantry » equipment

1. moonmobile
   Member

   I live in Australia so won't necessarily have access to American brands here. Somebody else on this forum mentioned the difficulty of sourcing almond flour here but I am going to try grinding my own blanched almonds to as fine a texture as I can get them.

   I am looking specifically for tart, pie and cake tins which will work well with almond flour.

   Should I go for light or heavy weight pans?

   One of the light tart pans had perforations in the base - to help make crispy pastry it said - would this help with nut based 'pastry'? Or do heavy weight pans give the best results?

   Also... The problem with the glass pie dishes (that I can see) is how do you get the pie out of the dish - or are you not meant to? I think I would like to be able to take the pies out.

   Posted 1 year ago #

2. bakingfool
   Member

   Any pan you would use for regular baking will work for nut flour. No special ones required. I don't think the perforated ones will work though because the nut flour doesn't have gluten to bind it and keep it from falling through the holes. I've never had a problem with my nut pie/tart crusts not crisping or browning up enough. They come out more tender than wheat ones because of the lack of gluten. Actually they are just like graham cracker pie crusts.

   I use the same style and size cake pans I would if baking with wheat flour.

   I've not had a problem getting the pieces of pie out of a glass pan. The crust usually has enough fat in it to make it easy. The first piece crumbles a bit, especially if it is not cool enough. If you mean you want to take the entire pie out of the pan, well..I've never done that with any pie. So could not help there.

   Hope that helps.

   Posted 1 year ago #

3. moonmobile
   Member

   Hi Bakingfool - thank you so much for this valuable advice! Especially as I am new to all of this.

   Posted 1 year ago #

4. bakingfool
   Member

   You are so welcome, moonmobile.

   I thought after I posted this that I should have said that if you are really worried that something might stick in a pan just give it a coating of oil, butter or spray, just like you would for regular baking.

   HTH

   edited to add: If you are gluten sensitive/allergic you should replace any pans used for gluten baking so as not to run the risk of cross contamination. That is a given using nut flour or other gf flours. HTH

   Posted 1 year ago #

5. moonmobile
   Member

   Thank you once again for these tips, bakingfool. Really useful, as I am working on solutions which now involve doing a lot of my own food preparation and have crossed fingers no more food intolerances will develop!

   Posted 1 year ago #

6. bakingfool
   Member

   You're welcome, and good baking!

   Posted 1 year ago #

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