Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: measure the culture into bread machine pan. add remaining ingredients, with flour being last. set machine for dough cycle and start. at end of cycle, remove dough from machine and shape into desired loaf. cover and let rise in warm place until doubled--this can take as little as 1 hour or several hours, depending on what type of starter you use and how active it is. top of loaf can be slashed at this stage, if desired. uncover and bake at 375 degrees for 30 to 40 minutes, or until done. remove from baking pan and cool on wire rack. note: i don't let my dough rise in the dough cycle; i just remove it after the kneading is completed and shape my loaf, then let loaf rise.

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.