Looking for pork pie or 4" cake tin WITHOUT a loose base...

sarah_elton

I'm hoping someone on here will have an ingenious idea....

OH has coeliac disease so is gluten-free. We get a gluten-free mix on prescription - add water and oil and it makes bread. He prefers it baked as rolls to a loaf of bread.

I used a muffin tin to try out the rolls first time. They were good but tiny.

The main problem is that the batter is very runny. It's about twice as thick as pancake mix. Nothing like bread dough. I thought about getting a yorkshire pudding tin, but the holes are much too shallow as the sides of these rolls need supporting until cooked. During proving, it would just spill over the sides of yorkshire pudding holes.

We saw pork pie tins in Lakeland - about 4" in diameter. A set of these would be ideal, but they had loose bottoms. With the batter being so runny, I think a bit would leak from a loose-bottomed tin. I've looked online but all the ones I've found have had loose bottoms.

Does anyone know where I can get some non-stick surface, solid tins of about this size?

Alternatively, does anyone know if baking things in ramekins works? Or similar ceramic dishes. Obviously they'd have to be well-greased to get the rolls out of them...

dannahaz

Hi, if you aren't successful in your search for fixed based tins, you could always line the pork pie tin.
Although the tin is smaller, the principle is the same as here - follow the instructions for the ROUND tin, it's really easy when you try it:
http://www.deliaonline.com/cookery-school/how-to/how-to-line-a-cake-tin,763,AR.html


If you want to speed it up, you can buy a roll of narrow (mini) parchment paper from lakeland, which you would use for lining the sides:
http://www.lakeland.co.uk/baking-parchment-mini-roll/F/keyword/parchment+roll/product/5513

And you could use ready cut circles for the base. The smallest size available is 6", so you'd need to trim them to fit the pork pie tin.
http://www.lakeland.co.uk/F/keyword/parchment+circles/product/5520_5521_5522_5523

(Alternatively for the circles, stack up some normal baking parachment, draw around the tin, then cut out a whole pile in one go).

MrsBartolozzi

I've seen recipes for wheat bread baked in baked bean tins (or similar), could you try this? maybe use a small tin like those of pineapple or tuna?

whatatwit

How about the tins that you buy sponge puddings in?

Poundland has got some of the non stick sheet stuff in at the moment.
It comes in a little box, bit like a box that has sandwich bags in.

westcoastscot

Hi,
I've used a pirex jug, works fine although it stays soft around the outside
Pauline :-)

sarah_elton

whatatwit wrote: »

How about the tins that you buy sponge puddings in?

Poundland has got some of the non stick sheet stuff in at the moment.
It comes in a little box, bit like a box that has sandwich bags in.

Hmmm sponge pud tins could work - will have a think about that one! Thanks for the lining tips all - that's a good idea too.

Pauline - I suspect ceramic bakeware would have a similar effect. Ideally we want them to come out crusty so I'll keep trying with tins for now.