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.
- Cut a piece of parchment paper to fit the length of your pan.
- Leave enough parchment so that there are a few inches extra coming out of the pan – so it looks like wings.
- Lightly oil the pan – this will anchor the parchment to the pan
- Insert parchment paper
- Lightly oil the parchment paper
When you’re done, it should look like this:
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.