How a Tall-Sided Baking Tin Revolutionizes Gluten-Free Bread Baking

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.

A tall-sided baking tin makes all the difference

At around 2.5" tall this standard sized tin gives inadequate support to the gluten free bread as it rises

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.

Side by side comparison of baking tins

Side by side comparison of finished loaves

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

Dairy Free Vegan Almond Barfi

Barfi can best be described as a sweet milk based soft somewhat crumbly fudge. It is very popular in Trinidad and Tobago, frequently used during religious prayers and festivals like Divali. Other popular varieties here in Trinidad include Coconut Barfi.

The real stars of Barfi are the spices. The hint of ginger and cardamom makes this sweet treat a dream.

To make it extra special top the Barfi with sprinkles, nuts, shredded coconut or edible gold/silver leaf.

This version, is perfect for anyone who loves traditional barfi but cannot tolerate dairy. Follow my recipe notes about texture and you will barely notice the difference in comparison to one made with milk.

Try this dairy free vegan almond barfi recipe, I promise it's not hard to make at all!

Dairy Free Vegan Almond Barfi

Mix the almond flour with the coconut cream or milk

Make the sugar syrup and combine with the almond flour mix

Cook to desired texture. The color will lighten as it cooks resembling traditional milk barfi

Ingredients

1 cup blanched almond flour

1/8 tsp salt

2 tbsp coconut cream (or coconut milk; I used @naturescharm coconut whipping cream)

½ cup white sugar

¼ cup water

pinch of nutmeg powder

1 tsp ginger powder (you can use fresh grated ginger to taste)

½ tbsp cardamom powder

1 tbsp vegan butter or vegetable margarine

(14 g) rainbow sprinkles

Directions

Line a baking tray with parchment paper and set aside (I used a 7” x 7” baking tin)

Mix the almond flour and salt together. Add the coconut cream (or milk) and mix until the flour is fully moistened. Set aside.

Add the sugar, water and spices to a skillet over medium heat. Mix well and bring to a rolling boil until the sugar dissolves and the mixture begins to thicken like a syrup. Add in the margarine, mix well.

Once the syrup reaches soft ball stage*, add the almond flour mixture. Press to mix the flour and the sugar syrup together until it is homogeneous like dough.

Continue to cook on low heat, stirring frequently until the mixture begins to dry and gets lighter in colour (the longer it cooks, the lighter it gets). The mixture will begin to pull away from the sides of the pan in one piece. Taste and adjust “seasonings” if necessary, be careful as the mixture will be very hot!

The cooking of the Barfi can take up to 15 minutes (more or less) depending on the texture you want. Less cooking time will give you a soft, moist, chewy Barfi that is somewhat yellow in colour. More cooking time and therefore a drier mixture will give a texture that more closely resembles the Milk Barfi popular in Trinidad and Tobago. The Barfi will be lighter in colour as well. If the mixture becomes too dry, simply add more water and re-cook until you are satisfied.

Spread the mixture out evenly in the tray. Press firmly to smooth the top and compress the mix. Add sprinkles and press into the barfi, you can use a piece of parchment paper on top of the mix to help with this.

If you made a “drier” Barfi, go ahead and slice it into pieces however you prefer. If the Barfi is more moist, wait for it to cool almost completely before slicing. In either case serve when properly set and cooled.

Store in the refrigerator

*Soft-ball stage (235–240 degrees Fahrenheit: When you drop a small amount of syrup into very cold water, it forms a ball. When removed from the water the ball flattens, hence the term soft ball.

Deliciously Sweet and Chewy Gluten Free Cassava Pone

Cassava Pone is a popular sweet dessert among many of the Caribbean islands (the "one" in the word "Pone" is pronounced like the "one" in phone). The recipe varies from island to island, but the main ingredient is always the Cassava root (also called manioc, yuca (not the same as yucca) or manihot esculenta).

Pone is dense, chewy and sweet, heavier than a pudding. The starches from the Cassava contribute to the “gummy” texture, while the pumpkin, coconut, milk and spices like cinnamon, give it the signature delicious taste. Oh and the pumpkin gives it a nice golden color, the overall finish resembling a piece of yellow opal stone.

Pone is a humble, fairly inexpensive dessert that manages to still feel comforting and indulgent. There are no fancy techniques, no whipping, no creaming, no folding, no sifting. If you are a from scratch person then you will have to grate the cassava, coconut and pumpkin. Quite the workout but not particularly difficult.

It is said to be a recipe which originated with the Amerindians, the indigenous people of the Caribbean. With fresh ingredients you can easily make this gluten free cassava pone!

Cassava Pone - a Traditional Caribbean Dessert

Cassava and Coconut Pone - ready to eat

Ingredients

2 cups grated cassava*

1 cup grated coconut*

1/2 cup grated pumpkin*

1/2 cup grated sweet potato* (optional)

1/2 cup softened butter (or a vegan alternative)

1/2 tsp salt

3/4 cup sugar 

/2 tsp cinnamon 

1/4 tsp nutmeg 

2 tsp vanilla extract

evaporated or whole milk (if needed)

*These ingrediens are uncooked. Grate before measuring

*If you decide not to use the sweet potato, make up the quantity with more cassava and pumpkin

Direnctions

Preheat your oven to 350F. Grease or line a baking ceramic or pyrex dish (about 9”)

In a large enough bowl, place all of the ingredients and mix thoroughly. The mixture will be qiuite thick but you should still be able to turn it. Add a little milk at a time if necessary

Pour the mixture into your baking dish. Smooth the top with a simple syrup of water and sugar

Bake for 45 mins to 1 hour or until a skewer comes out clean

Remove from the oven and allow to cool in the dish

Slice into squares, serve and enjoy