Have you searched for celiac + "bread machine". A number of newsgroups are discussing the same problem. Some excerpts: . Instead of three eggs, try using one egg plus two egg whites; . for more leavening, add 1 to 3 teaspoons Egg Replacer; . for a rounded loaf, a springy texture and success every time, add 1 teaspoon unflavored gelatin to the dry ingredients before dumping them into your mixer or bread machine. From: Larson Sharon (zzlarson@ACC.WUACC.EDU) Subject: BREAD MACHINE RECIPE Makes 1 medium loaf 3 large eggs 1 teaspoon cider vinegar 1/4 cup olive oil (or canola) 1 1/2 cups water 2 cups white rice flour 1/2 cup potato starch 1/2 cup tapioca flour 1/3 cup cornstarch 1 Tablespoon xanthan gum 3 Tablespoons sugar 1 1/2 teaspoons salt 1 Tablespoon egg replacer (optional--I didn't) 2/3 cup dry milk 2 1/4 teaspoons active dry yeast Combine eggs, vinegar, oil and water; pour carefully into baking pan of electric breadmaker. In mixing bowl, combine rice flour, potato starch, tapioca flour, cornstarch, xanthan gum, sugar, salt, optional egg replacer, dry milk and yeast; mix well. Add dry ingredients to baking pan. Carefully seat pan in breadmaker. Select normal/white cycle; start machine. (For machines with "bake only" cycle--such as Red Star which is what I use--select "dough" cycle for mixing, then stop, then "bake only" to finish bread.) After mixing begins, help scrape any unmixed ingredients into the dough with a rubber spatula. Stay at edges and top of batter so as not to interfere with the paddle. When bake cycle is complete, remove pan from machine. Invert pan and shake gently to remove bread. Cool upright on rack before slicing. *Note: Use potato starch--not potato flour. All ingredients except yeast, which may be cold, should be at room temperature. Humidity and other factors can affect dough consistency, which should be stiffer than cake batter but not as stiff as cookie dough. If dough appears too dry, add liquid, one tablespoon at a time, to achieve consistency that allows machine to mix by itself. I personally have not had to adjust the recipe--midwest, Kansas/Missouri area. (This recipe was adapted from a recipe of Red Star Yeast & Products.)

ak girl, you're right, I meant "home ground". I buy hard red spring wheat from Wheat Montana, GMO free and organic. Shambo, I think you have a good idea, I'll up the wheat flour a quarter cup at a time and see how far I can actually go. Ann T, I consider this a success, but still not what I'm looking for. Elery likes that chewy crust and soft interior, and this is definitely a sandwich loaf, not an "artisan" type bread. So, I try again... agmss, the real problem is that my prior two loaves didn't taste particularly good either. One was just.....bland. The other had a tablespoon of vinegar per a suggestion that adding acidity might help. It didn't help the rise and it tasted awful. Lemon juice was not an alternative because my mother is allergic to lemon and I often share my loaves with her. I had no ascorbic acid on hand, but I need to stock up on Vitamin C tablets for fruit canning, so that's a reminder for me. Annie

Annie - Yep, I'm gluten-free (3-years - gluten-intolerance, not celiac disease) but I still teach all kinds of classes, and do even more 1 on 1 mentoring through the Extension Office than classes these days (yeast and naturally-leavened bread, bread machine, grains and milling), just as I have for the past 25-years. I no longer judge foods at fairs due to gluten-intolerance, but I still train new judges. Even though I have eliminated gluten, I still mill my own flour when I make wheat-based baked goods (or other gluten-containing grains) for the rest of the family or visiting guests, as well as milling my own gluten-free flours from a variety of grains/seeds/beans. I just don't make 100% whole wheat bread nearly every week like I did before going gluten-free. I'm busy making all our gluten-free breads and baked goods now, as well as still developing sorghum recipes for a local mill. About your bread challenges.... These may be some reasons why you have so much trouble using home-milled flour. The type of wheat you purchased, the fineness of the milled flour (fine flour = fine bread - coarse flour = coarse bread), or failure to add an acid to the dough (1/8 t. ascorbic acid powder per loaf) to counteract the damage to the gluten from Glutathione found in wheat germ (which leads to short squatty loaves with a coarse grain). My panned loaves of enriched 100% whole wheat bread are as high-rising and nearly as fine a texture as white bread - but that didn't happen until I started using the sponge method and adding ascorbic acid. If you are using a straight dough method (best suited for white bread and light wheat using commercial bleached/unbleached flours - a more modern method designed for making bread quickly), instead of using an old-fashioned sponge method (which is best suited for wholegrain flours), that may be a contributing factor as well. Some of the heirloom wheat varieties, when freshly-milled into wholegrain flour, require 2-day processes for making good bread - usually due to the low amount of gluten in these old varieties. Remember, before the 1870's and the advent of hard red winter wheat being grown in Kansas, all wheat, and the milled flour, was from soft wheat varieties. So -- soft wheat can be used for making bread, it just won't be the high-rising loaves of bread made in an hour in a bread machine, and there are older technics used. I've also done tests for a mill that had hard winter wheat with a 16% protein level (which is very high), and you have to knead it nearly forever to get that much protein developed when using a straight dough method - but it's a cinch when you use a soaked flour method, and you need very little kneading. My knowledge is from years of training as a foods judge at fairs using judging standards for what characteristics are considered "best" for the baked goods being judged; and knowing the science after years of classes and study about wheat/flour, and other grains, and baking characteristics. You have to be equally as informed as to what is right as to what went wrong when you judge. It's not just about what "looks" good. These are also based on industry standards from restaurants to commercial bakeries. You probably won't see a pizza place using all-purpose flour, it's the wrong standard for pizza dough - BUT - you can make pizza dough with all-purpose flour - it's just not the optimum flour choice. Knowing the science really IS the difference between good and best when using judging standards. Personal preference aside. -Grainlady

My main concern now is whether I should let the dough rise overnight. I was planning to go back to Cathedral City tomorrow (at no particular time) because my sewing machines are there, and I have a lot of new fabric that I want to use on new sewing projects, including a bunch of new accent pillows for the pool patio, a new light-weight cabana jacket, and a couple of soft linen shirts. I'm wondering if I should have just bought linen shirts, since they do not cost that much more than the fabric, when on sale. I also plan to make a birthday present for my sister, whose birthday is at the end of August. I don't have a good sewing space in L.A., now that Kevin is using the sewing/guest room as his office, but I could use his art studio and our dining room here as a sewing space. Still, I prefer the setup I have in the desert. At this point, I have become reattached to my plants and garden in Los Angeles, and I have several orchids plus many bromeliads blooming right now that I will miss when I go back to the desert. In the desert, I do not have to do any gardening, however, and when I am there alone, I have less cooking to do. I plan to take half of the new bread with me and leave half for Kevin. I am curious to find out if grinding the wheat berries will make a difference in the flavor. It was certainly no trouble to grind the grain and took only a couple of minutes to do. I had bought the grain container specifically for grinding grains, but so far, I've only been using it for making bread crumbs, and it is very efficient for that. When I go back to Cathedral City, I will have to go past the Apple Fire evacuation area in Cherry Hill. I hope that will not affect traffic, as there is really no way around it.