Do you know the difference between baking with silicone baking mats vs parchment paper?

When I started my gluten free baking journey, I was looking for anything and everything that would help me troubleshoot the problems I was having. Back then, I was still experimenting with flour blends, trying to create my own and also baking egg free. There were SO many different variables that I really didn’t know what was working and what wasn’t.

When I found a traditional baker I thought I could trust with my time in the kitchen I followed everything she taught and figured out a way to apply this knowledge to gluten free baking.

Now, years later and with much more knowledge and experience under my belt, I feel like I can pave my own way a little better and figure out what is really working and/or how important certain steps are.

For instance, I was always told that silpats (or silicone baking mats) are better to reduce spreading in cookies. But last year, I developed a new cookie and my opinion about which to use completely changed. Then I went on a hunt for some evidence to support my findings.

When I first started baking this cookie using only butter, I had lined a baking sheet with parchment paper, and it came out perfectly. When I went back to finalize the recipe a few weeks later, I lined my baking sheet with a silicone baking mat and my cookie kept spreading.

I was discouraged and could not figure out why. This hadn’t happened to me in years, especially with my OWN flour blend.

When I researched reasons why, I came across some information that talked about how a greasy residue can get left behind on silicone baking mats (even after washing) making them slick and can cause spreading. When I went back to using parchment paper, I found that my cookie never spread again.

But it’s not just the residue that can make a difference. There are other differences too.

More about Silicone Baking Mats

When the cookies spread more on silicone baking mats, they tend to brown more as well.

Did you know that you should never cut something with a knife on a silpat because they have fiberglass inside them that could end up in your food if it’s pierced? I had no idea! They also should not be used with high temperatures and when using your broiler.

One of the things I don’t love about them is that any strong flavor or aroma seems to really stick to them. I noticed this the most when I was making my “everything” bagels. I had a hard time using those same mats for sweet treats too because I could smell the garlic on them despite the vigorous washing I did.

Another fun fact about using silicone baking mats is that when you leave your baked goods on the baking sheet to cool, they create a moisture underneath the baked good that ends up making your cookie or whatever you’re baking wet, soft, or mushy.

I 100% get that using silicone baking mats are better for the environment because of their reusable nature, but after learning all this myself, I just thought you would find it as interesting as I did.

When I bake cookies I almost always use parchment paper now, but you can still use what works best for you.

I hope you are enjoying learning some of these things alongside me as we continue to master baking, especially gluten free baking together.