<<Disclaimer: Verify this information before applying it to your situation.>> Somebody mailed to the old gluten-free list asking for this. My husband adapted it from the Hagman book. Email me for questions... Everyone who is allergic to wheat or gluten should own a copy of The Gluten Free Gourmet by Bette Hagman published by Holt ISBN 0-8050-1835-2 (paperback) My copy was $18 Canadian. This book has over 200 wheat free recipes for bread, cookies, pizza, chicken pot pie, you name it. It is also full of advice about adapting existing recipes and where to get substitutes. The bread recipe in this book is great but the dough is too sticky to be kneaded by hand. So my husband adapted her recipe to work in a breadmaker. We have made this in our Pansonic many times; it tastes like bread, it is nice and soft. It toasts beautifully but unlike many rice breads is edible untoasted. 2 cups GF flour (see below) 3 tbsp sugar 2 tsp xanthan gum (see below) 1 cup milk, warmed for 1 min in microwave (use lactose treated if you need to) 1 tsp salt 1.5 tsp yeast 2 tbsp oil (or use butter, just barely melted in the microwave) 2 eggs 1 tsp vinegar Put these ingredients into your breadmaker in whatever order it requires them and bake like any other white loaf. The GF flour is a flour substitute Hagman recommends. You make it like this: 2 parts white rice flour 2/3 part potato starch flour (NOT potato flour) 1/3 part tapioca flour I make up 3 cups of this into a canister, 2 cups goes for the bread and the other cup stays in the canister for next time. As for the xanthan gum, she talks about this more in the book but it's a way to get the stretchiness that gluten provides. She gives several mail order sources for it in the States; here in Canada my inlaws simply asked their local health food store to get them some and eventually it arrived. My MIL has been gluten-intolerant for years and has been buying rice bread, corn pasta and the like all that time; now that she has this book she says she feels like a real person again. So many foods she thought she'd never eat again are opened up to her. She writes in the margin when she tries a recipe and every annotation says "good" or "very good"; she has yet to be disappointed. She's also gained weight which her doctor is very pleased about. I can't recommned the book highly enough, though you should be able to make the bread from this recipe without getting the book. Kate