Kara - I constantly play with the "recipe" I use. To be honest it's not a recipe so much as a framework. I do find that if I use a good amount of gluten (no, I'm not actually eating my own bread anymore
) I can use (so far) up to 1/3 not gluten flours. I've used oat, brown rice, quinoa and bean flours, and very finely ground cereal mixes. I'm not sure if the gluten is necessary but I think it helps. You do have to check it during the mix cycle because it often needs more flour (sometimes more liquid). I often use this as an excuse to dump in some ground flax.
I'm not baking for children though and Julie will eat whatever I bake
Baby steps, losing the holiday excess first.
Maintaining 48 lb loss since 2008, working off regain to a sensible maintenance level. 60+ lbs and counting!