This bread came out really soft and tasty! I’m so excited to eat it with Creamy Wild Rice and Veggie Chicken Soup later on! The main flour in there is white bean flour, which makes me very happy. Make sure not to use garbanzo bean flour, because it tastes really gross!
I’m going to give you a link to the book I got this recipe from, but want to give you a couple tips on making it healthier, and tastier. I didn’t add quite as much oil or sugar as the recipe called for. I didn’t pack the brown sugar, or fill it up to the top of the 1/3 cup, so it was probably more like a quarter cup (or even less). The recipe calls for either cardamom or nutmeg, so I used half a teaspoon of each. If you don’t like the flavor of buckwheat flour you can try substituting it with brown rice flour.
The recipe for this bread is on page 76 of my favorite gluten free bread cookbook, which is called 125 Best Gluten-Free Bread Machine Recipes. Click on the link to purchase a copy. Make sure your eggs are at room temperature!