My recommendations for all the best bakeware for your low carb kitchen. Plus a giveaway of a few of my all-time favourite baking items.
A few months ago, a friend texted me to ask if I had a mini-muffin pan she could use for her son’s birthday. I laughed and texted back “Of course! I have every baking pan known to man!”. This isn’t strictly true, of course. I am sure there is some bakeware out there that I don’t own. But I do own a lot of it. As in several-cupboards-and-a-large-shelving-unit-in-my-basement-are-full-of-baking-pans. Because let’s face it, new bakeware is a bit of a cheap thrill. The majority of it is priced under twenty dollars, even the good non-stick stuff. And buying a new pan in a fun new shape makes your old recipes seem exciting again. Yep, it’s the little things in life.
I’ve been asked numerous times for my recommendations on bakeware and other low carb baking essentials, so I thought it was time to formalize it. In reality, none of this stuff is “essential”. You could get by with one cookie sheet, one round cake pan and a 9×13 rectangular pan. But why would you want to? The holidays are coming so if you love baking as much as I love baking, I suggest you send this link to this post to your friends and family. Having lots of fun bakeware can definitely keep you on track in your low carb, gluten-free journey.
I’m also going to give away a few of my of my favourite pans and other baking items to one lucky reader! Ironically, one of my favourite pans is one I once vowed never to own because I couldn’t see the purpose of it. But I will eat crow and tell you that my muffin top pan is one of the most-used pans in my arsenal. Oh yes, indeed!
Round 8-inch or 9-inch cake pans. You need these, preferably 2 of them. They need not be an expensive brand. I can honestly say I don’t even know where mine came from, I’ve had them so long. They are extremely useful and it’s easy to get low carb cakes out of them if you cut parchment circles for the bottom and grease them well.
9 by 13 inch rectangular pan. You need this too, for brownies, bars and rectangular cakes. Again, mine is so old, I don’t even know what brand it is or where I got it.
8 x 8 inch square pan. Some brownie and bar recipes call for a square pan (many of mine do). These are also great for cakes.
Loaf pan. It’s kinda hard to bake low carb bread if you don’t have a loaf pan. They come in slightly different sizes. I have an 8 x 5 inch pan from Wilton. I also have a slightly larger 9 x 5 pan (brand unknown). They seem to bake equally well and I haven’t even really had to adjust the baking times.
Standard muffin pan. The ones by Wilton are good non-stick pans, but I still line them with liners most of the time, for easy removal and easy serving. Plus I have a thing for pretty cupcake papers! Mini muffin pans are also great…because everyone loves a miniature muffin or cupcake. I also use mine for baking mini tartlets.
Cookie sheets. I have a number of cookie sheets, some with the higher sides (also referred to as jelly-roll pans). But I am partial to my larger, insulated baking sheet. It keeps things from burning on the bottom, they bake more evenly and I find the larger size more useful when baking things that are rolled out, like crackers.
Springform pan. Cheesecake is the ultimate low carb treat. You need a springform pan so you can make a nice big one and release it easily. I love my Kaiser pan because the bottom has a deep groove that the sides sit into. It rarely leaks any oil from the bottom, as some other springform pans do.
Muffin top pan. I used to see these at the store and giggle a little, thinking it was a little silly to own a pan just to bake the tops of muffins. Oh how I need to eat my words (and my muffin tops). I received one in a package from Wilton a few years ago and I use it all the time now. Muffin tops are really the perfect portion size, especially for little kids. We love to make muffin tops out of my Almond Butter Cake and spread them with nut butter for breakfast. I also love to make muffin tops from my Chocolate Bundt Cake recipe. It makes 18 to 20 muffin tops and I freeze most of them for quick breakfasts during the week.
Muffin tops with homemade mascarpone cheese
Donut pan. Let’s face it, there is no donut shop in the world that sells low carb donuts. So it’s up to us to make our own! I love my donut pan and I definitely recommend the Wilton one. I had a cheaper one and it lost all of its non-stickability very quickly.
Bundt pan. Cakes made in a bundt pan just look more…elegant. I have several bundt pans, one from William Sonoma that cost more than it should and has funky sharp high peaks. But I recently bought this traditional shaped Cuisinart one and I love it too. The more rounded shape means it’s easier to grease and the glaze settles more evenly.
Mini Bundt pan I do love my Wilton mini bundt pan too. Unlike some mini bundt pans, the center part of each cavity comes all the way to the top. Which gives your mini bundt a hole all the way through the middle…perfect for filling with delicious things like lemon curd!
Tart pan with removable bottom. If you’re going to make lovely large tarts with fluted edges, you need one of these. The removable bottom is brilliant and you don’t risk breaking your lovely crust as you would with stationary tart and pie pans. I also have a set of 6 small tartlet pans with removable bottoms that I love.
Mini cheesecake pan. This little mini-cheesecake pan from Norpro is perfect for making tiny two-bite cheesecakes. It’s incredibly non-stick. Just make sure you put a pan under it while baking, because the little removable bottoms let oil drip through in your oven!
Other Baking Essentials:
Parchment Paper. Parchment paper is a low carb baker’s best friend so you should always have some on hand. Low carb, gluten-free baked goods don’t hold together as easily as conventional treats, so parchment allows for quick release from cake pans. It also allows you to roll out low carb cookie and pastry dough without having it stick to your roller!
Parchment paper liners. I also love using the parchment paper muffin liners. Unlike regular muffin papers, these are non-stick and your muffins practically fall right out of them. No more peeling the paper off and losing half your muffin or cupcake!
Offset Spatulas. Offset spatulas come in many sizes, but I find this little guy from Ateco the most useful. I use it to spread the tops of my batter in pans, to spread frosting and to get under rolled-out cookies or pastry to gently lift it from the parchment.
Silicone baking mats. These mats are as useful as parchment paper when baking low carb cookies and I use mine often. I only have one…I really need a few more!
That’s it! This is the bakeware that I have and love and that I would highly recommend to other people. I have a few other specialty pans like an ice-cream sandwich pan and a square individual brownie pan, and even a star-shaped whoopie pie pan. Most of these have been given to me and I don’t use them with any sort of frequency. But they are rather fun!
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