Storage: Store the cool bread, tightly wrapped, in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Other Lentils: You can use other varieties of lentils in place of the common brown/tan variety (e.g., split red lentils, green lentils, black lentils). For best results, measure 300 grams of lentils rather than going by cups.

Oil-free Option: The oil gives the bread tenderness, but if you do not eat oil, replace with an equal amount of water. You may want to consider replacing the 1/2 cup plus 1 tablespoon water with an equal amount of nondairy milk (one that has some fat in it) to make up for the missing oil. If you choose to use full-fat, canned coconut milk, I recommend replacing no more than 2 tablespoons of water.

Psyllium Substitutes: Psyllium husk works best in this recipe, giving much needed structure in the absence of grains, gluten and eggs. If you do not have it, use 4 teaspoons of flaxseed meal or ground chia seeds. The finished bread may dip–just a little bit–in the center with these substitutes.

Tapioca Starch Substitutes: An equal amount of potato starch can be used in place of the tapioca starch. I have not made this with arrowroot, but an equal amount of arrowroot powder should work, too.