I just made a bastardized version of this: glutenfreegoddess.blogspot.com/20...tml Sooooo good. Since I can have real rye but not wheat, I went with a cup of rye, 1.5 cups of the gluten free mix in the tribe pics, scaled back the xanthan to 1 tsp since there's already some in the mix plus the gluten in the rye, molasses as the sweetener (makes for a very dark bread) and happy organic eggs from birds I'm on a first name basis with. I used the low carb setting on the machine, which seemed to work out fine - I looked at those recipes and they seemed closer to what I was doing than fully gluten free. The top caved in a touch, but the bread is delicious. I similarly bastardized her multigrain sandwich bread last week. I believe I'll be working through her blog all winter.