Review on 🍞 Trudeau Structure Silicone Bakeware Loaf Pan, Mint/Black, 8.5x4.5 inches by Rochelle Jones

I have been baking gluten free bread for a few years now. I've tried non-stick pans (they lie), glass pans, special aluminum-coated non-stick pans with corrugated sides, and other red silicone pans. They are all rubbish. This pan is the best! The bread comes out clean, pops out like butter, and you don't have to grease the pan. Don't actually oil it, it will make it harder to remove. I made this mistake with my first silicone muffin cases. This special silicone mold has a nice hard rim that helps the bread hold its shape as it rises and the silicone is nice and thick so it doesn't crumble. The silicone looks real. That means it passes the compression and twist test to check for fillers in the silicone, while my red pans failed that test. (It will turn white if fillers have been used). I don't know if gluten free bread is just as hard to keep bread from sticking to a pan, but I would consider this pan a must have for anyone looking to bake bread on a regular basis. It is so amazing and totally worth the price. High quality! Oh, for you fellow glutards, my favorite flour mix is equal parts tapioca, millet, and brown rice, with 1 dash of xanthan gum per cup of flour, of course. Excellent as an all-purpose flour! For a firmer wheat texture, substitute a little less buckwheat flour for about 1/4-1/2 cup of millet flour (it tends to absorb more moisture). I use flour in all my baked goods so I can avoid things like potato starch and cornstarch. Happy baking!