I can find Semolina flour at some local middle eastern grocery stores for a lot less than Red Mill brand. For the cost of bread flour and yeast:Sam's Club. Find a friend to give the second pound of yeast to. And for the 25 lb bag of flour: One in the flour canister and three filled gallon ziplock bags (which I reuse for flour five to seven times.) Some of you have seen my kitchen windows: They make for a cold kitchen in winter, so I really like the bread machine knead & heat cycles. It gives a far better rise than the room temperatures we get with a woodstove. I have the Cuisinart Convection Bread Machine (Sam's club last year). It has a dough option as well as an artisan dough option that is just extraordinary good. Now have you tried a Silpat/Exopat for bread baking (and a baking pizza stone?)

WOW!! That looks so good. I use my bread machine all the time. Most of the time for mixing dough and baking into rolls,hamburger buns, pizza dough or pain de mie (special loaf pan bread for sandwiches) You will love make bread and quick breads in your machine. Much less expensive that store bought and you control the ingredients Linda

I've used coconut flour a bit. Many of the coconut flour recipes I've seen use *a lot* of eggs. Not a problem for me but might be for others. The texture of the cupcakes I made was interesting - dense, but light. I need to do more experimenting, but it is a very expensive flour. Here is the *best* and easiest GF Bread recipe I have ever made. You would hardly know it is gluten free. Gluten Free Focaccia Ingredients: ● 1 1/2 tsp dry yeast ● 3/4 cup warm water ● 1 tsp sugar ● 1 cup brown rice flour ● 1/4 cup potato starch ● 1/4 cup tapioca flour ● 1 1/2 tsp xanthan gum ● 1 tsp unflavored gelatin powder ● 1 tsp dried rosemary ● 1/2 tsp gluten-free onion powder ● 3/4 tsp salt ● 2 large eggs ● 2 Tbs olive oil ● 1/2 tsp cider vinegar ● ● Topping ● 1 tsp seasoning (Italian, herb, whatever) ● 1/4 tsp salt ● 1 TBs olive oil Directions: 1. Preheat oven to 400 degrees. 2. Dissolve sugar in warm water. Sprinkle yeast into water and stir until dissolved. Set aside to foam, about 5 minutes. 3. Combine flours, xanthan gum, gelatin powder, rosemary, onion powder, and salt in a small mixer bowl. 4. Whisk eggs, olive oil and vinegar into the dissolved yeast and stir the mixture into the flour. 5. Beat dough with mixer for 2 minutes, using a spatula to keep stirring down the dough on the mixer beaters. The dough will be soft and sticky. 6. Transfer dough to an 8 x 8 or 9 x 9 inch non-stick pan coated with cooking spray and cornmeal. (I usually line pan bottom with parchment) 7. Brush top with olive oil, sprinkle with salt, and season as you wish (I use thyme) 8. Cover and let rise in warm place for 40 minutes. 9. Bake for 15 minutes. Yum! Off topic - my fab Candied Ginger Gluten-free cookie. Ingredients: * 1 cup Unsalted Butter, slightly softened * 3/4 cup Brown Sugar * 1/3 cup White Sugar * 2 Eggs * 1 tsp Vanilla * 1 cup Sorghum Flour * 1 cup Brown Rice flour * 1/2 cup Tapioca Starch/Flour * 1/2 cup Potato Starch * 1/2 tsp Baking Soda * 1 tsp Baking Powder * 1 1/2 tsp Xanthan Gum * 1/2 tsp Salt * 3/4 cup Flaked Coconut, unsweetened * 2 - 4 Tbs Coarsely Chopped Candied Ginger (I used 4), plus extra * 1/2 cup Dried Cranberries Directions: Preheat oven to 325F degrees. Mix the flours, baking soda, baking powder, salt, and xanthan gum together with a whisk and set aside. Using an electric mixer beat the butter until soft, and add the sugars, blending well. Add the eggs, one at a time, incorporating each well. Add the vanilla and blend. Add the dry ingredients until just blended Add the coconut, ginger, and cranberries and mix until just blended, about 10 seconds. Spoon a full tablespoon of dough (or use scoop) and press into a 2" circle (about 1/4" thick). Sprinkle additional chopped ginger on top of each cookie, to taste. Bake approximately 17 minutes (top of cookies won't brown much) Let cookies cool on cookie sheet for about 5 minutes before moving to cooling rack. Makes 3 to 4 dozen cookies, depending on size.

Happy Valentines Day All........ I'm slow to respond but.......I think you made a good choice. In 1998 I purchase my first bread machine, a Zojirushi V20 and I loved it from day one. It turned out to be a kitchen gadget I have used faithfully changing the way we eat bread . Thirteen yrs later it began to give some trouble, the paddles would lock up, DH would get out tools and thru his maneuvering he would get to work again. It just would not die. In fall of 2012 after much insistence from DH (the gadget guy) I purchased a Zojirushi Virtuoso Pac 20, heating element in the lid. I did some complete baking in it, thought it did okay. However I usually have from 1998 baked my bread in the oven. I am more satisfied with oven baking than in the breadmaker itself, there is a huge difference oven baking versus breadmaker baking. So I guess it serves me as a dough maker mostly. As far as breadmakers go I guess it is a high dollar item. Still have the V20 and it works, using occasionally when doing "lots". I am a Zorjirushi satisfied customer. Shirl P.S. a hint...on my first maker I added everything in order with the pan seeded down in the maker. Later down road I notice little brown spots showing up in area under pan around the coils. I would clean and scrub just could not keep ahead of the "fly specks" and finally gave up. On second breadmaker for some reason I started out with the pan setting out of the maker, would add everything and then seed the pan down. The inside of new maker looks new. My thinking is when adding the flour it would splatter some and after a time with the baking it browned and baked on.