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

I had a little "success" this weekend, and thought I would share. I have a
Welbilt ABM4800 bread machine, and have been baking GF bread in it
according to the directions. Last night, I decided to do something
different! Usually, the settings are "dough" (one knead) and a manual
"bake," and the result is the typical dense GF bread. Last night, I used
the "normal setting," which has a couple of kneadings, etc., and bakes
automatically.  The bread came out GREAT!! Crusty on the outside, very
light and fluffy on the inside, almost like wheat bread! I actually had
trouble slicing it! Even my daughter, who has refused all GF breads (I
think there is a sibling rivalry issue here between her and Ben!), ate a
bunch of it right out of the machine.  Everyone had some today....I have
to bake another loaf for the week!

The recipe I used is our favorite, so far. (I'd made it before, the "old"
way). It's "Sandwich Bread," from Carol Fenster's "Special Diet
Solutions." (Great book!)

Anne Washburn
Co-owner, APH - Association of Personal Historians List
Visit the APH at http://personalhistorians.org