Equipment for your gluten-free baking

Weigh flour directly into your bowl and use the same amount when you repeat a recipe.

Start with a scale if your recipe uses grams. Before buying, look at its capacity and whether you can read the display with a bowl on it.

Measure the center of the loaf and compare it with your recipe's temperature target. Use its other doneness cues as well.

Use an oven thermometer to compare the oven temperature with the dial setting.

Match the pan size to your bread recipe. If you're planning a lidded loaf, make sure the lid comes with the pan.

Compare the dimensions with your recipe's pan size, then follow the preparation and care directions for this pan.

Follow the maker’s guidance on greasing, supporting the pan, and maximum baking temperature.

Measure your baking sheet before choosing a mat. Its temperature limit needs to cover the oven setting in your recipe.

A rack gives the cooling loaf space underneath. Let it cool for the time in your recipe before cutting a slice.

A stand mixer is worth considering when your recipes call for extended mixing. Match the attachment and batch size to its instructions.

For batters, a hand mixer gives you another option. Use it with stiff dough only if its instructions allow that job.

Choose a Dutch oven for a recipe that calls for covered baking. Its capacity and temperature limits need to suit that recipe.

Use parchment within its temperature limit. Line the pan as your recipe directs, leaving enough overhang to lift the bake out.

Use a bench scraper to portion dough or clear the work surface. Choose a blade material and size that suit those jobs.