Hi

Okay, total first-timer here. Bought a breadmaker during Covid (2020) and hadn't got around to it until now. (Diagnosed gluten-sensitive in 2018, made me dangerously anemic, so been gluten-free ever since.)

I followed Alyssa's adjustments except that: 1) My base flour was not the KA bread flour, but the KA Gluten Free Measure For Measure. Next, I erroneously added 3 T rice flour instead of the KA. My yeast was 2 tsp Rapid Rise. I also added a touch of liquid egg white on top of the 4 eggs. And finally, substituted ground flax seeds for the Xanthan gum (since I didn't have it.)

I have an older Breadman unit, so no gluten-free setting. But I followed Alyssa's suggestions (Settings = Basic, 1-pound, and medium.)

Dough rose to just above the (vertical) lip, but is not overflowing. (My machine claims that it goes up to 2 pounds... but I can't imagine how, since the 1-lb stopped rising just above the lip 🤷🏻‍♀️)

Now it's baking, and the house smells aMaZiNg! Can't wait to see the finished loaf!

I'll try Ryan's settings next time & report back.

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