Baking paper alternatives: what works in the oven?

Vokshus bivokspapir, sett med tre ark, gjenbrukbart alternativ på kjøkkenet

The dough has risen, the oven is hot and the baking paper roll is empty. Now what? Here are the alternatives that can go in the oven, how well they work, and the materials that must stay away from baking heat.

Quick answer: Grease the tray and dust it with flour or breadcrumbs: this classic alternative works for most everyday baking. A silicone baking mat is a reusable alternative. Bread and pizza can bake directly on a tray or baking steel. Wax paper, food wrapping paper and beeswax wraps must never be used for baking.

Butter and flour: the traditional method

Rub the tray or tin with butter or a neutral oil, then add a thin layer of flour, breadcrumbs or oats. Tap out any excess flour. This works for buns, bread, loaf cakes and much more: the crust releases and the base develops a lightly crisp surface. It works less well than baking paper for very sticky doughs and meringues, but for everyday baking you will hardly notice the difference.

Silicone mats: a reusable replacement

A silicone baking mat sits on the tray just like paper. Many are rated for 230 to 260 °C, but always follow the temperature limit on your own mat. Wash it in warm soapy water; with care it can last for years. It replaces disposable paper and can reduce waste and spending if you bake often. For other reusable kitchen swaps, see reducing plastic in the kitchen, one swap at a time.

Directly on the tray: for bread and pizza

Rustic bread, pizza and focaccia can bake without a liner. A well-floured tray, or a preheated baking steel or stone, helps create a crisp base. A little semolina or cornmeal under a pizza helps it slide off the peel.

Keep these out of a hot oven

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Wax paper and food wrapping paper

Paraffin wax can melt at around 60 °C, transfer to food and smoke. Wax paper is for cold food: see wax paper for food.

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Beeswax wraps

Baking heat melts the wax. Beeswax wraps are for food storage on the counter and in the fridge, not for baking. The exception is carefully refreshing the coating at low heat: see refreshing beeswax wraps in the oven.

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A greased tray, silicone baking mat or baking steel

All three can give results as good as, or better than, paper when used within the manufacturer's temperature limits.

Frequently asked questions

Can I use aluminium foil instead of baking paper?
Yes, but grease it: foil does not release food by itself. Lightly grease the surface and avoid prolonged contact with acidic ingredients such as tomato and lemon.
What works best for meringues and macarons?
A silicone baking mat helps the delicate bases release. Butter and flour are less suitable here.
Can beeswax wraps replace baking paper?
No. The wax melts in baking heat. Beeswax wraps are for cold storage: covering bowls, wrapping cheese and fruit, and packing sandwiches.

For food that stays out of the oven

Vokshus beeswax wraps are cotton wraps coated with beeswax and tree resin. See the product page for available sets, sizes and your local price.

See the beeswax wrap sets →
  • Reusable for around 12 months
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  • Wash in cold water
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  • Refresh the wax coating when needed