Baking, like high school science, has always been a mystery to me. To this day I have to double (okay, triple) check: baking powder or soda. And why is one used over the other?
So imagine how confusing it was for me to start baking with gluten-free flours when I’d barely (if at all) mastered baking with regular flour. But here’s the thing about having a food blog, you’re either eating, cooking, writing or reading about food. Eventually I made a discovery that has changed my baking for the better. And that discovery is aluminum pans.
I used to bake cookie bars in whatever pan was closest at hand, regardless of size. Glass? No problem. Pryex was (and still is for some things) my friend. However, I noticed the edges of my Congo bars were always too crispy, a not-so-satisfactory cousin of over-done.
Enter the metal pan. I use this one from Sur La Table for my gluten-free baking. It bakes evenly throughout, and I no longer have burnt edges. Which means I’m no longer throwing those precious cookie bar edges away. Let’s bake!