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

I will summarize on my question in regards to baking bread in the
breadmaker.  Thanks everyone for your replies - I recieved the answers I
was so looking for.  I will start off with my original e-mail:

I purchased a breadmaker from Walmart - the Kitchen Pro from Regal which
was highly recommended from the archives lists.  It has gluten free
recipies and tells you to use the Whole Wheat setting.  I have done this
twice now - the second rise comes right to the top just beautifully but
it punches down for 5 seconds and the third rise only comes back half
way????  Does anyone have any suggestions for me?  I'm thinking we want
a machine that only has one rise or should I use another setting that
only has 2 rises???  Could I just pull it out of the breadmaker when it
is risen to where I want it then put it in my regular oven?

Here are the responses:

I have a Zojirushi  which can be programmed.  I think this is the key.
I bought this one from the Gluten Free Pantry and it came with
directions to program for one rise.  I have always produced great breads
with it.  It also has a dough setting in case you want to bake it in the
oven.  It is a little bit pricey but it should last a long time.

********

I run my bread machine empty through the first mix and rise session,
then I add the ingredients for the bread.  Then it mixes once, ises,
punches and rises back to where it should be.  My bread machine says not
to use the bread container in the regular oven.  I havn't had any
problems with mine not rising, my bread machine suggests that if your
bread is flat you either have too much liquid in the mixture or else the
water you added to the yeast wasn't hot enough...

*******

I remove the stirring mechanism at the bottom after the first stirring.
It made a world of difference to my bread.

******

Handmade bread is always best and most gluten-free breads do best with
only one rise. The bakers at King Arthur Flour (who sell breadmakers)
remove the dough from theirs and bake it in the oven, too! I would
highly recommend using your breadmaker to mix the dough, and then taking
it out and letting it rise in the pan you'll bake it in in the oven.
(Actually, what I'd recommend if you hadn't bought the breadmaker, is to
get a Kitchenaid mixer and mix your dough in that, and do the rest the
old fashioned way, too!)

*******

I have a similar bread machine that rises the dough twice and I had your
problems.  To fix up the mess I was making, I devised the following recipe:

Wet Ingredients:

1 1/2 cups warm water
1 teaspoon yeast
3 eggs
1/4 cup olive oil, coconut oil, lard or butter
1 teaspoon lemon juice

Dry Ingredients:

1 1/2 cups glutinous rice flour
2 cups plain rice flour
4 teaspoons guar gum or xanthan gum
1 1/2 teaspoons salt

Start food processor with only dry ingredients; pour in wet ingredients
in a constant stream and process until smooth. Batter will be thick.
Pour this in the bread machine and push the White bread button, dark
dough, rapid, large loaf

Using this small amount of yeast means the dough won't rise so fast,
form bubbles and then fall

Using the food processor ensures that all the guar or xanthan gum gets
totally mixed into the flour mixture

******

Use less yeast when making your bread 1 1\2 tsp to 2 tsps is enough

******

A year ago at the CSA meeting in Rhode Island, there was someone
demonstrating and discussing bread machines.

Their suggestion for bread machines which cannot be programed only, for
one rising, was to allow the bread machine to go through he entire first
cycle wiithout any dough mixture in the machine.  At the beginning of
the second kneading add your ingreidients and allow the bread to go
through the second kneading and rising only, and then to go through it's
bake cycle.

I have a Welbilt machine and have done this and found that I do get a
better product, nor does it harm my machine. Their explanation was that
since Gluten/Free breads do not have gluten, the second kneading and
second rising does nothing to enhance our bread.  Basically our bread is
a batter bread and the one kneading and rising is sufficient.  A year
ago at the CSA meeting in Rhode Island, there was someone demonstrating
and discussing bread machines.

*******

I have a Regal breadmachine from Walmarts too. I use the Rapid setting
and it gets done faster and it rises all the way to the top. Another
scret I found out was to add 1 tspn of baking powder to the flour
mixture besides the yeast. This seems to do the trick.

********

I have had many failures with bread before I talked to those wonderful
folks at Red Star Yeast.  They recommend only one knead, one rise and
then bake.  If you machine is not programmable, call them and maybe
they can recommend something for you.  They were sure a help to me.
Their number is 1 800 4 CELIAC (1 800 423 5422) Ask them for some
recipes, too.

*******

I bought one of those too and I'm not sure if it is the wheat setting or
not, but it seems like I set it at #3 and the 2 pound loaf.  I have used
it three times and all three times, the finished loaf of bread is just
below the top of the pan.  Is this the same result you are getting? PS
I thought the white bread recipe in the book that came with the machine
was terrible, but the raisin bread was really soft and moist and pretty
much like regular bread.

That's all, thanks everyone!!!!

Karen Nett