When I took this bread out of the oven for the first time, I literally let out a "whoop!" of joy. This is so strikingly similar to a beautiful bread straight from the bakery that I don't think anyone will ever be able to tell the difference. In fact, I think it even tastes better--yes, better!--than "real" bread. But I'm a bit crazy.
If you've never tried recreating baked goods without using flour, then you're probably wondering why I'm getting so strangely excited about this. The thing is, wheat flour has a really unique chemical composition that allows for a binding in the protein (the gluten) so that it can expand and get that beautiful airy yet slightly dry texture. And this is so very difficult to recreate without using grains. So difficult that I was convinced I'd never be able to do it.
The other amazing thing is that this bread is really quick and simple to make. So easy to whip up a "loaf" (yay!) every morning. (Not that I'd necessarily recommend that... You still want to keep your macronutrient intake in balance, but you get the idea!)
There are two options for how to bake this bread. The first is to use a single batch (e.g. the ingredients in the amounts listed below) and bake in a small oven-safe pan. I like using my 8-inch round cast iron frying pan for this, which is what the baking times below are geared towards. What you get at the end is a wide, flat loaf that I like to cut into eights (like a pie) and then slice horizontally into typically bread slice-sized widths.
The second option is to double the batch and bake in a standard bread loaf pan. It takes longer to bake but does create a small loaf that you can slice vertically as you normally would with a loaf of bread.