Making bread in a Breadmaker

[rinso]

Is there a good reason why I should go against that?

1- It is probably wrong. (translation from a "hand made recipe" without tweaking it for a machine.)
2- If dry yeast becomes wet it sticks together and form lumps. Those cannot be evenly mixed in the dough with the small peddle of a baking machine. So there become "hot spots" with a lot of yeast and places without yeast where the dough doesn't rise at all.

but the glutein free bread is more important to me than the normal bread

I prefer hand made breads above machine made breads. And with the more critical types (100% rye, gluten free) I would ignore the machine.

[DMC]

I prefer hand made breads above machine made breads. And with the more critical types (100% rye, gluten free) I would ignore the machine.

In an ideal world I might agree with you. Back in the real world I don't have the time to make all bread by hand.
I'll try reversing the order of the ingredients. It can't be any worse. The loaf I made this afternoon was as rubbery as ever, and that was a straightforward white loaf with everything measured exactly as per the recipe.

[DMC]

Well now, I have discovered a couple of things.
First, reversing the order of the ingredients to be the reverse of that specified in the manual makes a real difference to the bread, which is certainly edible now. I have tried plain white bread and a 50/50 mix of Eldorado 3-viljan sämpyläjauho and Eldorado hiivaleipäjauho. The rubbery texture was not apparent with these loaves. Thanks Rinso for that suggestion.
I also discovered that using quantities for a medium loaf (the smallest of the 3 options) and setting the programme for an extra large loaf (the largest of the 3) improves the results. I need to try that again to confirm it, but on the basis of a single test it seems better. Please don't ask me how I discovered that or I might be tempted to lie.

[maxxfi]

I also discovered that using quantities for a medium loaf (the smallest of the 3 options) and setting the programme for an
extra large loaf (the largest of the 3) improves the results

Which basically means that that mix is kneaded for a longer time (compared to its mass) ?
I don't own a bread machine, so I'm curious as what changes with the different programs.

[DMC]

Which basically means that that mix is kneaded for a longer time (compared to its mass) ?
I don't own a bread machine, so I'm curious as what changes with the different programs.

I really don't know what the difference is. Some programmes take longer than others, but I don't know what goes on during that time.

[rinso]

Please don't ask me how I discovered that or I might be tempted to lie.

Let me guess; you had a brainwave and discovered that they changed from Anglo Saksan measurements to metric without recalculating. Right?

Bread indeed gets better with longer kneading and longer rising.
If you cannot change times, you can start to experiment with more yeast.

[DMC]

Let me guess; you had a brainwave and discovered that they changed from Anglo Saksan measurements to metric without recalculating. Right?

No, I accidentally started it on the wrong setting and couldn't work out how to change it

[Rosamunda]

Any bread with a proportion of full-grain or wholemeal flour needs longer to rise (proving time). I think it is simply because of the weight of the grain and the density of the dough (versus gravity!).

Have you tried using the breadmaker to knead and prove the dough and then baking it in the oven?

[DMC]

Have you tried using the breadmaker to knead and prove the dough and then baking it in the oven?

Not yet, but I will definitely try that. Now that I am able to produce edible bread from the machine I have quite a list of things to try. Trouble is I can only make (and eat!) so much bread in a day; it is going to take a while to try everything. I suppose another thing to test would be to knead & prove in the breadmaker than bake in the brick oven.
Where do I apply for a few hours extension on my days?

[and]

I also have a sd 255, but I have a reserves of a bread mixes from Belgium. All the breads are very fine, I followed instructions on mix packages saying that butter (oil) and yeast comes in first, then flour, water (liquid) and finally sugar and salt.
When I will run out of reserves I will start experimenting with Finnish flour:)