Hi, I tried the recipe, and had some issues. I found that surprisingly, even with the oil, the dough was inseparable from the pan after baking. I basically had to chisel it off the pan with a spatula :( Now, admittedly, I didn't use a non-stick pan. But I thought the ample oil would give it enough non-stickiness to compensate. Plus, it was SO sticky that it seemed to me that even with a non-stick baking pan, it would've been tricky to get off the pan. Has anyone else experienced any "release" issues in terms of getting this recipe off the pan once baked? Several factors contribute to the release of the crust from the pan - the sticky dough and it's 30 minute rest, 2 tablespoons oil in the pan, high heat (425') and the lowest rack in the oven for the bake. We hope you try the recipe again and call us if you need help along the way (Baker's Hotline direct number is 855-371-2253). Happy GF Baking! Irene@KAF

• Reply