<<Disclaimer: Verify this information before applying it to your situation.>> Hi All, The subject is probably boring everybody by now, but since we're just in the process of deciding, I thought I might share my thoughts and hear what other people have to say. From all the reading I've done, as well as the BREADM file, it seems people were very happy with the welbilt (from memory: models 100, 150, 220r. Am I right?) and the Zujirushi. We couldn't find them anywhere, for a while, so we decided to risk it and bought an Oster (with the 2 lb. extension). We simply took the receipe from the BREADM file, used regular cycle - and it worked! We didn't find the gums, and we used some special flour we've brought from Israel with us, so it wasn't really the same receipe, but it worked nevertheless. Sure, there were improvments to be made, but still, it looked OK. However, being the anxious type that I am, I've talked my wife into returning it and looking for one of the recommended models. We've finally managed to track down the absolute last welbilt they had at sears. We've fumbled through the manual trying to find what made this machine so special - and we couldn't find anything. For their gluten-free bread, they simply use their basic cycle, and it works. Much like we did with the Oster. It was small (only 1 lb loaf), and not as "smart" as the Oster, so we didn't buy it. So now I'm confused. Why are these machines better? Why should I buy just any machine? At first I thought it was the programmability, but the Welbilt has none. BTW, if anyone knows of machines that will work in Europe (220 volts), please let me know. Even though I'm going to buy a 110V machine now, I'll probably want to drag it back later.... Your thoughts will be much appreciated. Gal Kaminka <[log in to unmask], [log in to unmask]>