This is a top 8 allergen free bread that replicates the taste of a good whole wheat sprouted sourdough bread. You can make it more sour by allowing your teff starter to ferment for longer periods. You can use any egg or egg substitute you like. My son is intolerant of flax so I've had to use arrowroot and ground chia in its place. You can substitute Bobs Red Mill 1 to 1 flour for most of the oat flour if you want. Based off of Nourishing Meals Farmhouse Seeded bread with some adaptations (http://www.nourishingmeals.com/2011/04/gluten-free-bread-xanthan-free-vegan.html).