I love my Zo. The two paddles have a very low profile so the indentations afterwards have never been a big deal to me. Anyway I get those pieces of toast, not the family, so nobody complains. The paddles never stick inside the loaf (the two-paddle West Bend used to have that problem). The single-paddle machine models tend to leave a much larger hole so I avoid them. If the loaf doesn't come out with inversion and a slight shake, I slide a rubber spatula down the four sides just to loosen the loaf up a bit. For gluten-free recipes, or low-gluten flours such as spelt, I add two eggs and only use the QUICK cycle. Quinoa seeds also seem to help. Gluten-free or low gluten doughs don't seem to recover well from the second kneading and rise. Smaller, denser loaves. Living at a higher elevation, I use slighly more butter or oil than the original recipes call for. Had to experiment as to how much more, but a much less dry, crumbly loaf is the result at the higher elevation. Obvioulsy there's extra moisture from the eggs. A neighbour has a single-paddle Kitchen-Aid and wants to know what stick-free foil is.

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