Re: O/T Question about non-stick coatings - V & others

"Im just not good at getting the temperature environment right for the dough to properly rise."

How low will the temp go on your oven? If it doesn't go as low as you want, then get an oven thermometer. (They're about 2 1/2 inches in diameter and have a hook-like top to hang on the oven shelf...found in "housewares" of most department stores with the other kitchen utensils.)

Simply heat your oven to the low temp you DO want, then turn your oven off and keep "tabs" on the temp until it is as low as you want, then stick your dough in for rising.

I have found (through cooking now with gluten-free flours because I personally HAVE to) that the bread will NOT rise as well as bread made with wheat flour, but I do remember that spelt flour is very close to wheat in durability and taste - better taste in my opinion, and although it is not gluten-free it has less gluten than wheat.

I only mention gluten because gluten is a factor in the rising process. The more gluten a type of flour has, the more that type of bread will or will not rise. I believe wheat has the most - thus why most people with intolerances have an intolerance to wheat. Gluten is the protein in the flour and an Iodine deficiency has been connected to one's inability to properly digest protein.

hope this helps