We're not surprised that you're having trouble, Phyllis, though we are sorry to hear it. Gluten-free yeasted baked goods are a whole different ball game from regular yeasted baked goods and don't generally work well with simple substitutions -- even those that work decently in other, non-yeasted baked goods. Rather than running potential endless experiments yourself, we'd recommend using designed-to-be gluten-free recipes for bread, like these from our site: http://bit.ly/2gfwjsu Most gluten-free bread doughs are almost more like batter in consistency and need to be beaten at high speed, rather than kneaded. For this reason, you may have more success using a stand mixer than a bread machine (unless, of course, your bread machine has a specific gluten-free cycle). Hope this helps! Feel free to give our Baker's Hotline a call at 855-371-BAKE if we can answer answer any additional questions. Mollie@KAF

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