As you begin the the process of cleaning your kitchen to make it gluten-free, you may find the need to replace some equipment because it didn’t pass the test for eliminating cross-contamination (Chapter Five). Or if you plan to make gluten-free baking a regular aspect of your life, you may want to consider buying some new equipment just to start fresh. But if you wonder if there are better pieces of equipment than others for your gluten-free baking pursuits, you’ve asked the right question. Not all types of equipment are best suited for the gluten-free baking or cooking challenge and a piece’s performance properties can be quite important when it comes to the quirky nuances of gluten-free baking in particular.
Below are a few tips to get you started, but you will find that gluten-free cookbook authors are the experts to consult on this topic. You’ll find helpful tips and hints in their cookbooks based on their experience with recipes they’ve developed.
Gluten-free baking is a batter-focused art and you’ll find most gluten-free cake and bread batters will be sticky. This calls for nonstick baking equipment that will release your baked goods easily. Also, look for equipment that has hygienic food grade silicone because it won’t latch onto odors and flavors. Teflon is a natural choice for nonstick. But cookbook author Carol Fenster urges you to stick to the grey nonstick cookware, not the fancy black nonstick variety. Avoiding glass and metal bakeware is also recommended by some experts also.
In lieu of nonstick Teflon, consider purchasing loaf pans made from a cardboard-like material with “waxy” walls inside. These pans are extremely convenient and are perfect for storing your baked goods in the freezer, and they are fantastic for making baked goods as gifts. Flexible silicon baking molds also come highly recommended.
And if you are in the market for a bread machine, look for models that have gluten-free bread baking settings.