I have a recipe that calls for wrapping gluten rolls in aluminum foil. Not wanting the aluminum exposure for health reasons, I read that I could wrap it in parchment paper first. Now I find out parchment paper is coated with silicone to make it non-stick. I've given up all my non-stick pans, so this doesn't sound like a good alternative at all! Anyone have any suggestions? TIA!
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12/28/04 at 8:49pm