This bread fools wheat-eating people all the time. It makes great toast, great french toast, and great sandwich bread.
bread machine —OR— bowls and loaf pans
¾cgarfava, garbanzo, or fava bean flour
2tspdry yeast granules
3Tbspmelted butter or ghee
¾tspapple cider vinegar
I make this in a bread machine, so I follow the manufacturer’s recommendations for when and how to add wet ingredients, dry ingredients, and yeast. I use a white bread with medium crust setting, and it comes out perfectly, every time.
For hand mixing, combine all of the dry ingredients in a medium bowl and set aside.
In a separate larger bowl whisk the eggs and add the maple syrup, butter or ghee, vinegar, and most of the water (heated to 110°). Reserve some of the water.
Add the dry ingredients to the wet ingredients, a little at a time, and incorporate till the batter is smooth and like cake batter. Beat for 3 1⁄2 minutes.
Pour into a greased loaf pan. Cover and let rise 35–45 minutes for rapid-rising yeast (or 60+ minutes for regular yeast).
Bake in a preheated oven at 400° for 50–60 minutes, covering after 10 minutes with aluminum foil.
This is an adaptation from a Bette Hagman recipe called “Oregon Bread.”