Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add all the ingredients in the pan according to the order in the manufacturer's directions. set crust on medium and program for the whole wheat cycle; press start. when the baking cycle ends, immediately remove the bread from the pan and place it on a rack. let cool to room temperature before slicing.

Target recipe: dissolve yeast in 2/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and/or walnuts can be added for a change. this bread freezes well.