I have found, Katerina, that it costs about the same for me to eat real food rather than processed stuff. The money that I save by not buying sugar, white flour, yogurts, breads, and other processed stuff is quickly made up for by the fruits and vegatables you end up buying more of. If you're doung fine with processed foods now, it should be just about the same price to switch over to real foods. :)

I love LePetite Apetite by Lisa Barnes for baby food, toddler recipes, and recipes for the whole family. It had become a staple in my house with whole food eating for my growing family!

Hello Katerina. Absolutely. :)

I have baked several of the breads, and they were quite tasty. I look forward to trying others.

I too am pleased at having read Lisa's book after having read several books by Michael Pollan. It incentivized me to try switching more to real food and to do 10 days of real food starting soon.

As to non-stick baking pans, I have used the Goldtouch non-stick bread pans from Williams-Sonoma. They have similar muffin pans, but I have not tried non-stick there since we always use muffin papers.

It is ages since I have used a bread machine since I generally like to make bread by hand and with a stand mixer. I have found that you generally can get much better tasting bread by starting the bread a day or two before you finish it. In the past, my breads used refined flour mostly, but since I have started planning my 10 days of real food, I have started baking real bread, and I have learned about baking with sprouted whole wheat flour -- wheat berries are sprouted, and just as they start to sprout, they are dried and milled. This seems to me to be totally consistent with the philosophy of real food, although the flour (which is available from King Arthur and other sources) is more expensive than conventional whole wheat flour. At the same time, the process of sprouting releases enzymes that eliminate the advantage of starting the bread a day or two in advance. I tried this recipe from the King Arthur Flour web site: http://www.kingarthurflour.com/recipes/peter-reinharts-super-sprout-bread-recipe The bread was really good, and I plan to bake more of it as part of my 10 days of real food and afterwards. I will note too that the bread has just 4 ingredients -- flour, yeast, salt and water. The sweetness of the bread comes from the action of the enzymes in breaking off sugar molecules from starch molecules in the flour (which is what happens with conventional flour when you stretch out the time between the first mixing and the eventual baking).

The recipe on the King Arthur web site is very similar to one in the book Bread Revolution by Peter Reinhart One comment about the recipe on the King Arthur web site is that the bread will rise a bit more if one increases the water a bit as is in the recipe in the book, and I plan to try that.

Since this recipe can be carried out in just a few hours, it seems to me that you should be able to set your bread machine to do what I would do by hand and with a stand mixer. You may have to experiment a bit, but I urge you to try it and to tell about your results here. I think that you will get a far better tasting bread than you would get using conventional flour with your bread machine.

Hi there. Yes, it has a whole section on purees.

Thanks for your time

Hi Kate. It is very difficult to find bread machine recipes that are 100% whole grain and that do not add wheat gluten, refined flour, or other ingredients that do not fit our real food rules. Sorry that I can't be more helpful here.