Baking secrets: parchment slings

sling - title
Gluten-free doughs and batters are much stickier than their traditional counterparts and need to come out of their pan 10 minutes after they come out of the oven. Otherwise, they get a wet, soggy bottom.

This one simple trick will keep you from mourning over all that hard work gone soggy. It’ll also help keep everything in one piece when it comes out of the oven – we’ve all been there, where it looks so good in the pan, but after having to scrape it out, it looks like a broken mess on the plate.

The answer is… a parchment sling!

What is a parchment sling, you might ask.

  1. Cut a piece of parchment paper to fit the length of your pan.
  2. Leave enough parchment so that there are a few inches extra coming out of the pan – so it looks like wings.
  3. Lightly oil the pan – this will anchor the parchment to the pan
  4. Insert parchment paper
  5. Lightly oil the parchment paper

When you’re done, it should look like this:

sling

Trust me, these few steps will save you a lot of headache.
Bake as you would normally and cool it in the pan on a cooling rack for 10 minutes.
After this point, you’ll remove the baked good by pulling on the parchment paper and finish cooling on the rack.
If it doesn’t release, run a knife along the edges that are stuck to the pan.

That’s it!

Advertisements

8 thoughts on “Baking secrets: parchment slings

  1. Parchment paper is available at many grocery stores, but not all. Safeway had it at one store, but discontinued at another just 2 miles away. It is also available at some Costcos in the Costco size as item #587346

  2. Pingback: Love these Lemon Bars | positive kitchen

  3. Pingback: Raspberry Crumble Bars: The Perfect Summertime Dessert | positive kitchen

  4. Pingback: A few of my favorite kitchen tools | positive kitchen

  5. Pingback: Decadent, Allergen-Free Brownies | positive kitchen

  6. Pingback: Heavenly Gingerbread Cupcakes (Allergen-free) | positive kitchen

  7. Pingback: Strawberry Mousse Cake: Tarte Frasier | amandalearnstocake

  8. Pingback: Strawberry Mousse Cake: Tarte Frasier |

Join the collaboration!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s