donnar57 - Thanks for the link. I downloaded the PDF yesterday and printed out the manual. It would have been nice if it came with the machine. I emailed Zojirushi and asked them the age of this model and if it could be fixed (fingers crossed it never needs it) and this was the reply. I'm impressed, they got back to me right away. "The BBCC-Q20 was discontinued in 1998 and all the replacement parts have been exhausted. The parts are not interchangeable with other models. I apologize for the inconvenience. Please feel free to contact me if you have further questions." At least I only paid $30 for it, so I will use it till it breaks. I have had a Welbilt for over 20 (25?) years and it is still going strong. I always wanted a Zojirushi ever since I read about them on this forum. I have wanted to make whole wheat bread and my old one wasn't powerful enough, plus it only does 1 lb. loaves. Clare

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.

I found these specifications in my owner's manual for a Model: BBCC-X20 Power consumption: Heater-600W Motor-100W You would need to attach a Kill-A-Watt meter on your bread machine, set at the cost of electricity from your energy source, to find out exactly how much electricity it uses for a particular setting. You can get Kill-A-Watt meters any number of places, including Amazon.com. We purchased one about a year ago to track the cost of many of our electric appliances. I never bake in my Zojirushi, but bake in my Sharp Convection/Microwave oven, which requires NO pre-heating and I can bake one loaf in 20-minutes and two loaves in 25-minutes. Out of curiosity, I'll make a loaf of Onion Dill Bread in the Zo and attach the Kill-A-Watt Meter to track the amount of electricity used, and the cost. I'll post the findings later today. -Grainlady Here is a link that might be useful: Amazon.com - Kill-A-Watt Meter

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.