Casabella Silicone Bread Loaf Pan

 (1 customer review)

I bought this to use for gluten-free bread, the almond-meal recipe from the Elana's Pantry blog (which is a great recipe, and she has one book out and another coming- highly recommend). It works well for this purpose. The thing about silicone is that it bends, so as the bread bakes, it does yield a bit to the rising. You get a bit of a pot-bellied loaf. If you want a loaf with super straight sides, get a metal pan. I'm pretty happy with this. I can wait about 5 minutes after taking the loaf out of the oven and flip it out of the pan without problem. The more carbs and less oil there is in the recipe, the more issues I have with sticking. I've learned that anything with chocolate chips (mini or regular) sticks to my silicone bakeware. In such cases, I really let everything cool to room temperature (let the sugar solidify) before trying to remove the baked item.