Help! I've been doing more gluten free baking lately and have noticed that bread and pizza crusts take on the smell and a slight flavor of the metal pan they are baked in. The pans are clean and I always either spray them with nonstick spray or coat them with a thin layer of olive oil. I can't figure out why this is happening. I used the same pans years before for "regular" baking and don't remember having this problem with wheat based doughs.
Has anyone else ever experienced this? How do I fix the problem?