How do I make gluten free bread in the Sanyo Sam 201? Can I buy a packet mix?

SOURCE: manual for panasonic SD-BT51P

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SOURCE: hi i need a manual

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SOURCE: SANYO breadmaker model 201

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SOURCE: need to make gluten-free bread

Hi,
I have a great recipe for gluten free bread. I too have a model 1185 and quite regularly use it as I have two people in my family that need wheat free bread and buying pre-mixed flour or gluten free bread is much more expensive. Here is my solution:

First add wet ingredients:
1.5 C ROOM TEMPERATURE buttermilk
1 Tbsp cider vinegar
3 eggs
1/4 cup oil
1/4 cup honey

Then in separate bowl mix together dry ingredients:
1+1/3 cup rice flour
2/3 cup soy flour
1/3 cup cornstarch
1/2 cup potato starch
1/2 cup tapioca flour
1 Tbsp Xanthan gum
1 tsp salt
Dump into machine on top of wet ingredients. Then sprinkle in 1 pkg Hodgson Mill yeast (this brand works much much better than any other. If you can't find it, use another brand but add 25% more yeast - an extra quarter packet).
Set machine for "DOUGH" (setting 5 on ours)
When it's done, pour dough into greased bread pan and set aside to rise (don't cover it).
When it almost reaches the top of the bread pan, put it in a COLD oven.
Turn the oven on to 300 and place a cookie sheet under it in case it drips over. Then set the timer for 1 hour.
Done
You can add cinnamon chips for cinnamon bread.
To make pizza dough, add 1/2 cup grated parmesan cheese, a tablespoon of garlic powder, and a couple tablespoons of italian seasoning to dry ingredients.
Once dough is done, drop onto three pizza pans. The only way to spread it out is to spray the top with pan spray, spread plastic wrap over it and spread it out by pressing on the plastic wrap. When it's spread, peel off the plastic wrap carefully. Bake immediately at 400 until just beginning to turn brown. You can wrap and freeze or top with sauce right away,
Enjoy

SOURCE: Baking gluten free bread in model 5890

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