Fortunately, I found the instruction manual online (don’t you love Google) and was able to figure out the settings so around 8pm I got the machine to the right setting. Four hours later, my round loaf was finished. I didn’t slide it out of the pan until this morning, held my breathe and I was blown away. I finally had a soft, chewy textured bread that looked , felt, and tasted just like any other bread; like gluten filled bread but this bread was gluten free.
Hooray for me! My first attempt at gluten free bread with a recipe that I calibrated was a success. Ironically, I have my first meeting tomorrow with a local deli as they are interested in purchasing my bread, in fact the only reason I test baked the bread was for this meeting. Was it fate that sent me to buy the bread machine on Saturday? I don’t know. I don’t believe in fate, but I do believe that everything happens for a reason and as they should.
the gluten free chef