Latest bread recipe.

I was mostly out of bean flour (besan flour), so I made bread with 75% starch mixture (tapioca, sweet potato, potato) and 25% equal amounts besan flour and almond flour - for about 8 cups dry stuff.

Used more eggs than typical (about 1 egg per cup flour/starch mixture).
Used 2 cups sour cream, 1 teaspoon salt, 1 tablespoon baking powder, 1 cup oil.

Used a mixer to beat the liquids smooth and then to mix liquids into dry.

SHOULD BE THICKNESS OF PANCAKE BATTER - if not, add water.

Dumped it into GREASED (OILED) glass 9x13 and 8x11 baking dishes.  DO NOT FILL OVER 2/3 full.

Baked it on low (325 degrees Fahrenheit) for a bit over an hour.  DO NOT OPEN THE DOOR FOR FIRST 45 MINUTES or it falls and gets gummy in the center!

Tastes very good.  Light crumb, so is going to be GREAT to slice each piece into 4 slices to make crackers.  HAPPY MOMENT

Yes - you can sub in any sort of starches for the ones I used, you can sub in any sort of milk thing (soy, almond, hemp, etc) for the dairy based stuff.  For eggs, you could try chia seeds or flax seeds soaked in water - not sure that would work.  But, if not, make thinner and then pour onto metal trays to bake as crackers.