How a Tall-Sided Baking Tin Revolutionizes Gluten-Free Bread Baking
- Moy's Gluten Free Kitchen
- Apr 8
- 3 min read
Updated: 7 days ago
Gluten‐free bread baking is a journey of constant experimentation—and one key piece of equipment can truly change the game. If you’ve taken my bread baking course at Moys Gluten Free Kitchen, you already know that the right tools make all the difference. Today, I want to share how a tall‐sided baking tin can transform your gluten‐free yeast loaves into the best sandwich bread you’ve ever made.
Why Tall-Sided Tins Are Essential
Gluten, in traditional bread baking, provides a strong network that gives dough its elasticity and “knead-ability,” trapping air to form the customary dome and light, airy crumb. In gluten‐free baking, our doughs lack this natural structure, so we rely on various hacks and ingredients (like psyllium husk) to compensate. However, even with these supports, gluten‐free yeast dough—especially for sandwich loaves—is often looser and more liquid than regular dough. This is where a tall-sided baking tin steps in:
Enhanced Structural Support: The extra-tall sides help the dough maintain an upright shape as it rises. This vertical expansion leads to a beautifully formed, softer, and more open crumb, essential for a sandwich loaf.
Optimal Dough Containment: Because gluten‐free dough is more fluid, it tends to fill any space available. A baking tin with tall sides prevents the loaf from spreading out and collapsing or becoming too dense, ensuring every bite remains light and airy.
Improved Bread Shape: A well-designed tall tin supports the dough all around, resulting in a consistently shaped loaf. Uniform slices not only look better but also toast evenly—a must for your perfect sandwich.
Getting the Proportions Right
Using the correct size tin from the start is just as important as choosing the right ingredients. For example, I favor a tin that measures about 8½ inches (L) x 4½ inches (W) x 4½ inches (H) for my gluten‐free recipes. Here’s a quick breakdown of my process:
Recipe Proportions: My recipe calls for 2½ cups (310 grams) of flour. With the rest of the ingredients, my kneaded dough weighs approximately 850–890 grams before baking. Using a tin of the proper dimensions ensures the dough has just the right amount of room to expand vertically.
Avoiding Density Issues: A tin that’s too small or too large won’t provide the necessary support. Too small, and the dough may rise too high and collapse; too large, and you risk a dense, compact loaf that’s less than ideal for sandwiches.
Notice how much difference the tall-sided tin makes to the finish of the loaves. Both loaves were baked at the same time with the same mixture and the same amount of dough in each tin
Multiple Techniques for Gluten-Free Bread Baking Success
Of course, a tall-sided baking tin is just one tool in the gluten‐free baker’s arsenal. I cover several techniques and troubleshooting tips on my website—for example, check out my post on Tips and Techniques to Make Better Gluten Free Bread. Whether you’re experimenting with different flour blends or fine-tuning your dough’s hydration, having the right bakeware can enhance your results dramatically.
Additional Suggestions and Recent Insights
Recent insights from accredited sources underscore the importance of using the right equipment for gluten-free baking. For instance, a Bon Appetit article from March 2024 highlights how ingredients like psyllium husk—which forms a gel to mimic gluten’s properties—can help improve bread structure. Combining these techniques with the support of a tall-sided tin creates a winning formula for achieving that perfect rise and texture.
If you’re interested in exploring how to make better gluten free bread, consider joining my bread baking class. In the class, I delve deep into the science behind gluten-free baking, providing you with the practical tools and precise techniques needed to create loaves that look and taste fantastic.
Final Thoughts
Investing in a tall-sided baking tin might be one of the simplest yet most transformative changes you can make in your gluten-free baking routine. It not only supports your dough during that crucial rise but also helps achieve the ideal loaf shape—making every slice perfect for your favorite sandwiches.
I’d love to hear your thoughts and experiences! Have you noticed a difference when using a tall-sided tin? Send me an email or leave a comment.
If you’re looking for more guidance, consider signing up for my bread-baking class to dive deeper into gluten-free techniques that really work (learn more). For more insights, subscribe to my newsletter and let’s continue this gluten-free journey together!
Happy Baking!
Links to baking tins
Option 1- https://amzn.to/3G9aQ4B
Option 2- https://amzn.to/4cCfDI3
Option 3- https://amzn.to/3GaqmgF
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