karmalaw

I find that the oven, using a baking stone, gives the best results. BUT, it's easier to use the bread maker to prepare the dough (at least through the rising).

gluten-free doughs don't look or feel the same as gluten doughs... so you have to rely on your measurements. I'm not sure about the zojirushi recipes.. I'd recommend recipes from a noted gluten-free cookbook author such as: Analise Roberts and her "Gluten-Free Baking Classics" or Bette Hagman and her "Gluten-Free Gourmet Bakes Bread" book

IMO, The real key to eating well with celiac disease is to change the way you eat.. to not try to recreate your old diet, but to embrace a whole new world of foods. The only time I spend more money than on a non-gluten-free diet is when buying 1) bread mixes or bread 2) cookies/crackers.. etc. so I do that sparingly -- I order the products by the case...

I'd guess your "home recipes" are the culprit. Have you tried them successfully in baking bread before? You're best using either 1) Pamela's (or another mix you like -- I happen to also really like the Bob's Red Mill Multi-grain mix) or 2) a recipe from a trusted source (one of the respected gluten-free authors or a recipe on a trusted website that has...

There is in Buenos Aires in Palermo one excellent and lovely italian restaurant that has a gluten-free menu -- they even serve you gluten-free rolls to go with your meal! It's called Simona: www.simonaristorante.com.ar It's at Humboldt 1551 Most dieteticas will have gluten-free foods for purchase -- there are dieteticas in every city/town that...

While not in Miami Beach, Kris Wessel's new restaurant Red Light has just opened right on the Little River in the Motel Blu (77th and Biscayne Boulevard, Miami). His food is stellar, prices very reasonable.. and he understands gluten-free -- and will make a number of gluten-free items upon request. I have already eaten there a few times. He's still in...