<<Disclaimer: Verify this information before applying it to your situation.>> 4. Olivia's Gluten-Free Bread (for bread machine) 3 large eggs (beat slightly by hand) 1 tsp cider vinegar (wheat free - ingredients) 3 Tbs. Canola oil 1 ¼ cups water (as hot as will come out of your tap) Mix the above ingredients together, then place in bread machine pan. Add together: 1 cup white rice flour 2 1/2 Tbs. sugar 1 cup brown rice flour 2 tsp Xanthan Gum 1/2 cup potato starch 1/2 cup tapioca flour 1/2 cup dry milk 1 tsp salt 1/2 tsp gelatin Mix the dry ingredients together well and pour on top of liquid (liquid should be in the pan). Spoon in on top of the flour: 2 Tbs. butter (chunks of butter in several areas) 1 Tbsp active dry yeast (place in center of pan on top of flour - make a small hole) I bake mine in the Zojirushi at the following settings: Warm: 15 minutes Mix: 18 minutes Rise: 43 minutes Bake: 55 minutes Crust: Medium A few minutes into the mix cycle, use a spatula to scrape any flour off of the sides of the pan and into the batter. The dough tends to bunch up around the beaters, so during the mix cycle I sometimes use the spatula to even it out a bit. Batter should be about the consistency of frosting, and is VERY STICKY. At the start of the rise cycle, I use the spatula to even out the batter and give it a smooth top before baking. To be continued… 5. Bean Bread (for the bread machine) Make a mix of: 1 cup light bean flour (I make my own flour by grinding small white beans) 3/4 cup brown or white rice flour (I use brown) 1/2 cup potato starch flour 1 cup tapioca flour 2 1/2 tsp. Xanthan gum 1 tsp. salt 2 tsp. gelatin 3 Tbsp. brown sugar Combine dry ingredients and mix well. Mix together: 3 eggs 1/4 cup melted margarine or butter (1/2 stick) 1 tsp. vinegar 1 Tbsp. honey 1 1/2 cups water. Put the wet ingredients in the pan first, then place the dry ingredients on top. Make a well in the flour and add 2 and 1/2 tsp. yeast. You may need to add a bit more water (a tsp. at a time) and stir when it first begins to mix to ensure that all the flour is combined well. I bake mine in the Zojirushi at the following settings: Warm: 15 minutes Mix: 18 minutes Rise: 43 minutes Bake: 55 minutes Crust: Medium A few minutes into the mix cycle, use a spatula to scrape any flour off of the sides of the pan and into the batter. The dough tends to bunch up around the beaters, so during the mix cycle I sometimes use the spatula to even it out a bit. Batter should be about the consistency of frosting, and is VERY STICKY. At the start of the rise cycle, I u se the spatula to even out the batter and give it a smooth top before baking. 6. Okay I am on a mission to help you!!! I have the same model as you do and have not had the same difficulty. I promise all I do is hit the select course button. I never have had to touch the time or cycle buttons. I go thru the selections once I hit the select course button and go until I get to Homemade. That's when it tells me it will be 2hours and 18 mintues. It immediately goes to preheat once I hit start. Let me know. --------------------------------- Do you Yahoo!? Yahoo! Mail Plus - Powerful. Affordable. Sign up now * Please carefully compose your subject lines in all posts *