About 7 years ago, I tried baking a gluten-free sandwich bread recipe in this New England hot dog bun pan. I don't remember exactly how it came out other than inedible and didn't try again until yesterday. Upon your recommendation, I clicked on the link at the end of this blog post and made your GF sandwich bread recipe in the same pan. Out of fear :), I weighed everything and included cake enhancer, using the upper limit per cup stated on the back of the box. The bread was so dry and crumbly and couldn't be used as buns. It is worse than the typical gluten-free bread texture. Everyone agreed it was more like a dry cornbread. We sliced them in half and spread dairy-free butter on them and ate it on the side. The remainder will make great breadcrumbs.

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