I bake for our adult daughter, who must follow a GF lifestyle (hate the word "diet"). I no longer bake anything GF in my large Cuisinart (which does indeed have a GF cycle) because I found it too messy and the end results were just no palatable. So I mastered how to bake GF bread using my 7 qt KA stand mixer, and following an incredibly good multigrain recipe in The Gluten Free Bible. The resulting loaves are beautiful, with great "mouth feel texture. Granted, I have taken liberties with using that recipe and created recipes for savory breads, fruity breads (using dried fruits) and toasted nuts, as well as making flour substitutions (replacing cornstarch with arrowroot, and oat flour with almond and sorghum). I highly recommend this gluten free cookbook. There are several really good recipes in it, but the multigrain bread recipe is by far the BEST of all recipes that I have encountered along the journey of helping our daughter (an autoimmune disorder has improved tremendously via eliminating gluten, and by eating organic as much as possible). As for the milk question: I have used almond, cashew (Silk markets it, and it is good!), and Lactaid 0%, all with wonderful results. I also use non-fat dry milk (I am partial to Carnation, which I buy in a huge bag at BJ's). I don't like coconut milk so that is the only one that I do not use for breads. Besides the Cuisinart, I too have a 1-lb loaf Zojurishi. I had best success when I chose to take out after the first rise, shape, let rise again, and then bake in the oven. Something that I have learned: The instant (rapid rise) yeasts that I use made it necessary to shorten the second rise. I heat up my oven (which takes a good 5-8 minutes or so) then pop in the loaves to bake. The GF multigrain breads generally take a good 50-60 minutes bake time. And I test them with my instant-read thermometer (Taylor). Non GF loaves take 30 minutes. Hope some of this info is useful to you.

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