One of the first successful gluten free breads I made was from The How Can It Be Gluten Free Cookbook by America’s Test Kitchen. The photo on the left is from the first time I made this bread, where I diligently followed the instructions in cookbook – which has you wrap a foil collar around a regular 8 1/2 x 4 1/2-inch loaf pan, and I wasn’t thrilled with the results visually.
The bread tasted delicious, especially with some Nutella and a cup of coffee, but I wanted something that looked more like a sandwich loaf.
After a few other baking experiments, I thought that the high sides of a pullman loaf pan would be a lot easier way to give this gluten free bread recipe support without a foil collar. Believe it or not, the loaf on the right is the very same recipe – just baked in a different loaf pan! In my short time as a dedicated gluten free baker, I’ve learned the amazing difference that the right equipment makes when baking gluten free bread. My love for the pullman loaf pan in gluten free baking is unrivaled.