Ingredients:

Garbanzo Bean Flour, Potato Starch, Corn Starch, Whole Grain Sorghum Flour, Tapioca Flour, Cane Sugar, Fava Bean Flour, Xanthan Gum, Active Dry Yeast, Potato Flour, Sea Salt (Magnesium Carbonate), Guar Gum, Soy Lecithin.

WARNINGS:

Manufactured in a facility that uses tree nuts and soy.

DIRECTIONS:

Baking instructions for 1 1/2 lb. bread machine. 1 2/3 cups milk (cow, rice, soy). 1 whole egg plus enough egg whites to make 3/4 cup. 1/4 cup melted butter or vegetable oil. Remove yeast packet from package. Have all ingredients at room temperature. Follow your specific machine instructions for adding yeast and the liquid and dry ingredients in the proper order. Be sure to whisk milk, eggs, melted butter or oil, and vinegar together until very smooth before adding to bread machine. Set controls for setting recommended by manufacturer or setting you prefer (white bread, basic bread). Remove baked bread from bread machine and cool thoroughly on wire rack before slicing. Note: this bread mix will work using egg alternatives. Follow manufacturer's instructions for substituting eggs. Baking instructions by hand. For conventional ovens: 1 2/3 cups warm (110 degrees F) milk (cow, rice, soy). 1 whole egg plus enough egg whites to make 3/4 cup. 1/4 cup melted butter or vegetable oil. 1 tsp cider vinegar. Place contents of package in large bowl of heavy-duty tabletop mixer. Remove yeast packet and add yeast to warm milk in separate bowl. Let foam for 5 minutes. Add eggs, melted butter or oil, vinegar, and yeast-milk mixture to bread mix. Mix with regular beaters (not dough hook) at medium speed for 3 minutes, scraping down sides of bowl with spatula as necessary. Place dough in greased 9x 5-inch nonstick bread pan. Smooth top of dough with wet spatula. Cover with oiled aluminum foil or plastic wrap and let rise in warm (75 degrees - 80 degrees F) place until dough is level with top of pan (approximately 25-35 minutes). Remove cover. Bake at 375 degrees F for 60-65 minutes (do not underbake). Cover with foil after 10 minutes to prevent over-browning. To test for doneness, tap loaf with fingernail. A crisp, hard sound indicates a properly baked loaf. Turn loaf out on to wire rack and cool thoroughly before slicing.