If you are baking gluten free bread one of my favorite pans is sold at King Arthur Flour. It’s a 9″ x 4″ x 4″-deep loaf pan. The sidewalls are extra-tall creating the extra support to form the perfect shape for the gluten-free sandwich loaf.
I’ve been using America’s Test Kitchen all-purpose flour recipe for most recipes adding psyllium and other ingredients as the recipe requires. King Arthur and Betty Crocker make some pretty good blends as well. One of my favorite sandwich bread recipes is from the How Can it Be Gluten Free Cookbook called gluten-free Classic Sandwich Bread great on the counter for a few days and works well in the freezer with a 30-45 second warm up in the microwave. (Make bread with King Arthur video)
The King Arthur Brownie Mix gets rave reviews from everyone who has tried it. Simply add eggs, melted butter, water and bake. It turns out to be moist and as my Dad would say “musty.” Must have some more.