best bakeware for almond flour

[Moonmobile]

I had a look at an old thread from last year on bakeware but thought I would start a new more specific one.

I am looking specifically for tart, pie and cake tins which will work well with almond flour. I will be using recipes from Elana Amsterdam's Cooking with Almond Flour book. See for example  http://www.elanaspantry.com/chocolate-cream-pie/

Should I go for light or heavy weight pans? Myers are having a sale in Brisbane of 30% off their bakeware. I saw some heavy Analon pans but there are some light Baker's Secret ones. Which ones would give better results with almond flour?

One of the light tart pans had perforations in the base - to help make crispy pastry it said - would this make a difference to nut based 'pastry'

Also... The problem with the glass pie dishes (that I can see) is how do you get the pie out of the dish - or are you not meant to? I would like to be able to take the pies out.

[brazen20au]

sorry, i don't cook with almond flour given it's non-school friendly.

[Tebasile]

I use pans with removable bottom for almond flour.....but mine are unbaked 

[achookwoman]

Had a look at your link for the recipe,  and think that either pan would work.  I would also line pan with baking paper,  also the glass pie dish.   My experience with glass is that it does not cook the pastry well.    Someone else may have more experience that me on this issue.

[Moonmobile]

I asked this question on the Elana's Pantry forum and got the following reply which I thought I would share. I have no idea what graham cracker pie crusts are tho'!

Any pan you would use for regular baking will work for nut flour. No special ones required. I don't think the perforated ones will work though because the nut flour doesn't have gluten to bind it and keep it from falling through the holes. I've never had a problem with my nut pie/tart crusts not crisping or browning up enough. They come out more tender than wheat ones because of the lack of gluten. Actually they are just like graham cracker pie crusts.

I use the same style and size cake pans I would if baking with wheat flour.

I've not had a problem getting the pieces of pie out of a glass pan. The crust usually has enough fat in it to make it easy. The first piece crumbles a bit, especially if it is not cool enough. If you mean you want to take the entire pie out of the pan, well..I've never done that with any pie. So could not help there.

[Thermomixer]

Graham crackers are like digestive biscuits here that get used in cheesecake recipes

http://en.wikipedia.org/wiki/Graham_cracker


I don't like glass for cooking pastry as much as metal either.  But many do and swear by glass and ceramic dishes.

[judydawn]

No, me neither - the pastry doesn't crisp up in glass for me so when I reheat it I do it on a perforated pizza tray and it is fine.

[Chelsea (Thermie Groupie)]

I converted a graham cracker recipe that I use for biscuit bases.  I think cheesecakes and other desserts are extra special and extra tasty with a homemade base.  They are quite easy as you don't need to worry about the shape or appearance of the crackers if you are only going to chop them up.  I will have to type it up for the forum.