1. If you are new to this recipe, please try the 1LB loaf variant first, as it is the most error-proof compared with the 2LB and 1.5LB. Please set the loaf size using the LOAF SIZE button.

2. This recipe was carefully developed and tested at the normal room temperature 68°F - 77°F (20°C - 25°C) using Instant Dry Yeast, NOT Active Dry Yeast or Dry Yeast. Yeast is the only wildcard for a successful loaf.

3. It's recommended to measure yeast by teaspoons and confirm by grams; measure flour by grams instead of by cups. If measure flour by cups, please observe these FIVE precautions: (a) Use US Standard measuring cup or the provided cup (b) Don't use cup to scoop flour (c) Don't fill cup from flour sack (d) Use a big spoon to loosen flour well, scoop flour, then loosely fill the cup (e) Level off flour at the cup top using a dinner knife.

4. The gluten free flour used in this recipe is not supposed to contain pre-added xanthan gum. Ensure the xanthan gum is well mixed with all flour ingredients: (a) Mix well all flour ingredients in a big container. (b) Slowly add xanthan gum into the flour mixture while stirring. (c) Keep stirring the flour mixture to ensure xanthan gum is well mixed. (d) Add well-mixed flour mixture into bread pan to uniformly cover liquids.

5. Always use oven mittens when removing the bread pan from the machine or removing the bread from the pan. Please take out the bread pan right after the baking is done, and then wait for 1-2 minutes to remove the bread from the pan.

6. Bread is very sensitive to environment (temperature, humidity, altitude, etc.) and ingredients (especially the yeast). If you encounter any problems, please contact KitchenArm customer service. Rest assured, you WILL soon get the perfect loaf.