We are in the midst of opening a gluten free bakery and are trying to finalize our equipment list. I've been told the Baxter rack ovens are top notch and used by large bakeries such as Panera and the like, and Doylon deck ovens have received some really great reviews and use steam too. However, we primarly use almond flour and coconut flours, so our recipes vary greatly from tradional baked goods, so I'm wondering if anyone here has any experience baking with almond flour and a steam oven. I know with traditional baked goods, they provide more moisture and goods are softer, but our goods are already soft and moist. Any input on what ovens you'd recommend would be greatly appreciated. We are familiar with convection ovens and know we will need to rotate the sheets and try to avoid edges of pans. Based on a few other listing on this site, we are considering Blodgett and South Bend ovens too but really need some help regarding how alternative flour based goods respond to a steam oven. Sadly, they are just too expensive to experiment with or I would consider doing just that, not to mention the venting needs seem to be dramatically different for steam vs convection, so I have to figure this out very soon. Thank you in advance for any help you can provide.