<<Disclaimer: Verify this information before applying it to your situation.>>

Hi Everyone,
Sorry for the delay on writing back. I had mentioned I had a Welbilt
bread machine (1 lb. loaf or 2 cup measurement for flour).
Suggestions were:

1) Put together all the dry ingredients in a GF recipe and then divide
everything equally in half. Save the other half for another day of bread
making. That seemed reasonable until the recipe said 3 eggs. This was
answered by using two eggs????  (see answer later in this message)

2) Call Welbilt at 1-800-872-1656 (24 hour customer service), tell them
I bought a 1lb. loaf bread maker and ask for the adaptations for the
smaller loaf.

3) someone gave me the website for Scott Adam's page -  www.celiac.com
There are a number of bread recipes on this site. Along with tons of
other recipes from soup to nuts.

4) Bette Hagman's book, The Gluten-free Gourmet Cooks Fast and Healthy.
page 70 gives a new formula yeast bread. She gives the recipe for 1 1/2
lb. loaf and 1 lb loaf. This has 5 variations including: Quick Granola
Bread, Sunflower Seed Bread, Banana-nut Bread and Orange-Raisin Bread.
There are other 1 lb. loaves on other pages.

5) Special Diet Solutions, written by Carol Fenster, Ph.D. has a number
of 1lb. bread recipes.

6) Someone from Canby, OR mentioned calling Red Star Yeast. This company
is a wonderful choice for anyone who runs a support group. When I
mentioned that I was a chairwoman for a celiac support group, they sent
out information that was worth a million. The most valuable info was the
following:
CELIAC INFORMATION
To use a conventional method in place of a bread machine:
1.) Follow steps 1 and 2 under Tips for Successs.
        (1) Yeast may be used cold. All other ingredients should be at
            room temperature (70-80 degrees F)
        (2) Combine the dry ingredients in a mixing bowl and whisk
            together before adding to the bread pan.
2.) Using a mixer beat the ingredients about 10 minutes.
3.) Check step 3 to be certain of the appearance of the dough.
        (step 3) All dry ingredients, including the RED STAR Active Dry
        Yeast, should be thoroughly blended together before adding on
        top of the wet ingredients. Mixing them together in a bowl with
        a wire whisk or shaking them together in a gallon size,
        self-locking bag is suggested. Gluten-free flours are very fine
        and need to be well blended.
4.) Pour batter into a greased bread pan.
5.) Allow batter to rise (approximately 1 hour).
6.) Bake 375 degrees (45-60 minutes). To test for doneness, use
    toothpick as one would with a quick bread.

A smaller, one-pound loaf can be made using two-thirds of the
ingredients. You may find these measurements helpful:
2/3rd of 1 package of yeast     =       1 1/2 teaspoons
  "   "  3 eggs                 =       2 eggs
  "   "  1 teaspoon             =       2/3 tsp.(heaping 1/2 tsp)
  "   "  1/2 teaspoon           =       1/3 tsp.(heaping 1/4 tsp)
  "   "  1/4 teaspoon           =       1/6 tsp.(heaping 1/8 tsp)
  "   "  1 tablespoon           =       2 teaspoons
  "   "  1 cup                  =       2/3 cup
  "   "  1/2 cup                =       1/3 cup
  "   "  3/4 cup                =       1/2 cup
  "   "  1/3 cup                =       3 tablespoons + 2 teaspoons
  "   "  1/4 cup                =       1/6 cup = 2 tbsp + 2 tsp.
  "   "  2/3 cup                =       7 tablespoons

>From Red Star came the following recipe for a 1 pound loaf:
        1 1/2 teaspoons yeast
        1 1/2 cups white rice flour
        2/3 cup brown rice flour
        1 1/2 teaspoons xanthan gum
        1 teaspoon salt
        1/3 cup dry milk powder
        2 tablespoons sugar
        2 eggs
        3 tablespoons canola oil
        1 cup water
        1 teaspoon cider vinegar
Since they didn't give any directions on this one, I gather you do
whatever is necessary in your bread machine to bake it.
Good luck and happy bread making
Cindy Fisher


3.) Check step 3