Paula, that depends on how severe of a reaction to gluten you or the people you are baking for is. For some people, the risk of a little cross-contamination isn't very great. Perhaps they won't have a reaction at all to a small amount of gluten, or they might feel a little bit under the weather for an hour or so. For other folks, even a little bit of cross-contamination can cause a very serious reaction. In these cases, we don't recommend using the same machine for both gluten-free and wheat-based baking. No matter how well you clean your bread machine, you'll never be 100% sure of getting every trace of wheat flour out. But if small amounts of cross-contamination are not problematic, go for it! Look for a machine that has both regular and gluten-free settings for the best results. Happy baking! Kat@KAF

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