GF-are you on the band wagon?

[QueenBea]

Now I'm working on buns. I'm having a heck of a time finding molds to cook them in.

I know you're in Canada and things are sometimes different, but would something like these work?

http://www.amazon.com/USA-Pan-England-A ... s_indust_3

http://www.amazon.com/Chicago-Metallic- ... s_indust_5

Ha, felix, that is so funny, I have a lot of those USA baking sheets and I ordered that USA hot dog pan last week and it should be in this week. So I am going to give it a try soon. I don't think the other hamburger bun pan would work, it is too shallow. The batter doens't rise the same way regular dough rises, it would just fall into one big clump.

I think I'm going to go to one of the local GF bakeries and ask them what they use.

[Felix4067]

It occurred to me that came out funny...I meant I wasn't sure if those brands of pans were available in Canada or if you'd have to order from the US, which can be expensive. ;)

That is funny you ordered them, though! Great minds and all that.

[Denise]

I have seen folks using canning jars. I'm too lazy to go to the trouble, I eat about one hamburger bun a month, if that. I bought a pack of the Kinnikinnick, excellent - and should last me about 2 months. I don't know how well this works?? http://rebeccabaerartfulliving.blogspot ... n-pan.html

[QueenBea]

Interesting Denise. The recipe I use is too soft to use those, it would seep through as it rises I think. GF bread dough has the consistency of muffin dough, you pour it into a pan that is big enough for it to completely rise in without going over the edge of the pan, not like wheat bread dough which rises over the pan and stays together.

[QueenBea]

It occurred to me that came out funny...I meant I wasn't sure if those brands of pans were available in Canada or if you'd have to order from the US, which can be expensive. ;)

That is funny you ordered them, though! Great minds and all that.

I knew what you meant felix

I ordered them from amazon.ca

[Denise]

Interesting Denise. The recipe I use is too soft to use those, it would seep through as it rises I think. GF bread dough has the consistency of muffin dough, you pour it into a pan that is big enough for it to completely rise in without going over the edge of the pan, not like wheat bread dough which rises over the pan and stays together.

I have made some that were more like wheat bread and others that you seriously poured into the pan! The beer bread I made the other night was thicker and I have a pizza crust that I like that feels just like wheat dough. I did wonder if the parchment paper would keep them from running out. But...what if you used the lid and turned it upside down and then put on parchment paper? Not sure if that is making sense or if the rubber on the lids would hold up to the oven?

[Denise]

Ha, people sure do get creative! http://surefoodsliving.com/2008/08/a-gl ... happiness/

[QueenBea]

Ha, people sure do get creative! http://surefoodsliving.com/2008/08/a-gl ... happiness/

Well S#!T, why didn't I think of that Soooo simple, lol.

[Denise]

Ha, people sure do get creative! http://surefoodsliving.com/2008/08/a-gl ... happiness/

Well S#!T, why didn't I think of that Soooo simple, lol.

I know, right? I might attempt burger buns using that method!

[QueenBea]

Ha, people sure do get creative! http://surefoodsliving.com/2008/08/a-gl ... happiness/

Well S#!T, why didn't I think of that Soooo simple, lol.

I know, right? I might attempt burger buns using that method!

I think I might give it a go next week also.