I have a Zo and I program it for the short cycle and dark crust.  It works fine now that I am using the Rapid Rise yeast.   There is supposed to be yeast called SAF on the market that you can use in place of either Rapid Rise or Non-Rapid.  It was mentioned on celiac.com.  I do have to open up the machine and make sure that the dough has not all gone to one side because it has two mixing paddles.  Also that the dough has enough moisture in it.  

I would check Consumer Reports at your local library and see if they have any bread machine recommendations.   Last year I read something about the Breadman not being that great a machine.   It is made kind of cheap compared to the Zo.

I also was reading in a bread making book that the best way to make our kind of bread is in the stove.  I haven't tried it that way yet.  I do know so far that every loaf I have baked comes out very dense so I am starting to use the tapioca Expandex and increasing it every time I make a loaf to see if I can get a better loaf of bread.   Sandy      

I

-----Original Message-----
From: Shelley Orenstein
Sent: Jun 15, 2009 8:13 PM
To: allergicjews@yahoogroups.com
Subject: Re: [allergicjews] bread machines

vivian,

Thank you for your response.   The only thing that I am worried about is that all the settings have 2 rises, and you are unable to program the machine to do less.  I have done some research, and besides Zojurshi, the most expensive of about 4200.00, Breville BBM100, and Breadman TR875 seem to be the best on the market in a resonable price range.

On Mon, Jun 15, 2009 at 4:14 PM, Vivian Ballard <vivianballard@swbell.net> wrote:

I think you’ll probably need to experiment to find the best setting. I have a hand me down breadmaker, and found that the setting depended on the recipe to some extent but usually a regular setting worked fine.

 

Vivian

 

 

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Shelley