Possibly the best thing about this pan is that they also recommended the gluten free cook book, Nosh on This. When I took my first Challah to Shabbat service, my gluten free friends were delighted by the taste of the great loaf.The loaf was flat and spread out. I also had a problem with the lowest bumps sticking to the pan and not the bread. Since it was half baked, I simply put them back on, and they held. But the problem was with the recipe asking for 350 degree baking temp, while the pan needs 375. Solution, start at 375 and turn it down to 350 mid way. Also, at 375 the whole loaf browned so that at 20 min. no added browning was really needed. Still a wonderful loaf.The spread of the loaf was solved by using some kitchen string around the pan pulling the sides toward each other to form a more traditional shape. I put the knots on the side of the pan. when removing the pan to turn the loaf out onto the baking sheet to coat with egg wash and poppy seeds, cut the string first, then proceed.Finally, the sticking problem was solved when a friend was touting the wonders of coconut oil for greasing pans. I melted a spoonful of coconut oil in the microwave and used a bristle kitchen brush to oil the pan. It doesn't pool so much, which had prompted me to remove some of it. But since it was too much gone, the dough stuck to the pan. The coconut oil almost solidifies in cool weather. I could be put in the fridge for a bit in hot weather for assurance. One recipe I found in another book put poppy seeds in the oiled pan and tossed them around so that the cake, in this case, was coated with them from the get go. I have yet to try this, next week! Now this is a lovely picture: loved ones who cannot eat wheat who can rejoice in beautiful challah, just like those who can.I've recently needed to replace my original pan. It seems that there gage of the silicon is thicker. My first loaf was a challenge: the bottom half stayed in the pan when I unmoved it. Because of the flexibility of the silicon, I could pop out the pieces. It was a very hot day which could be why my coconut oil didn't release as it always does. This week I used butter from the lump of "solids" in the dish of soft butter where the clear part were separated. Other than that all is well.I am now using 2 of these pans, one for the gluten free, the other for a coconut bread that needs a dozen eggs! I keep that pan in the refrigerator after I brush the butter or coconut oil into it until the oven is well heated and the egg whites are beating. Just insurance!