Unable to set loaf size on my Cuisinart 200 bread maker

Yes. Almost any bread machine can make a gluten free bread.
The key is to select teh correct settings to allow it to rise dequately but not too much.

Try these recipes:

Gluten Free Bread Machine Recipe White Bread

If you need further help, I’m available over the phone at https://www.6ya.com/expert/steven_7f54ab9063554f66

Why did you unplug it? Try resetting at another recipe and see if this helps.

According to page four of the manual linked below, you can simply hit START after selecting 1. Menu item, 2. Crust colour, 3. Loaf size, 4. Mix-ins, 5. START or Delay Start Timer.

If the bread machine is running, and you wish to overide the Delay Start Timer, NOTE down the other options selected for Bread Type, Crust Colour, Loaf Size and Mix-ins; then press and HOLD the STOP/PAUSE key for 3+ seconds to re-initiate the breadmaking process. Re-enter the options, and re-start the breadmaker using no Delay Start Timer (Hit START in step 5.) or enter a new Delay Start time and then hit start

https://www.cuisinart.com/share/pdf/manuals/cbk-200.pdf

Use reg bread setting with Bobs Red Mills G/F Bread mix. Works ok for
me.

some machines do just rotate in one direction and that is enough to knead the dough. Was the final result (the baked loaf) not satisfactory?

i would read the manual

Can you scroll through the menu to select any program or is gluten free the only one you can't select?

You might try researching the question on the bread making web sites. They also allow questions.
orleydog

good day,
hope this link below will solve your problem.

Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, I believe a rapid rise cycle will also work.

Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft but not too wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day).

If you like a crusty loaf, remove the bread from the pan and place it in the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.

Cool the loaf before slicing for best results.

Enjoy fresh from the oven- the first day (as with most gluten-free baked goods) has the best texture and taste
Read more: http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.html#ixzz0ZZASptEr

 Mine won't either. I do not like the gluten free setting. If you read the times in the catalog the gf setting does not allow a rise program. I have been baking gf bread since last oct. I use the rapid cycle and all my bread comes out great.