Add warm water to a large bread bowl or electric stand mixing bowl. Add yeast and stir slightly. Let sit for 3 minutes. Add olive oil. Next add chickpea flour, vital wheat gluten, salt and 1 cup white or whole wheat flour. Stir ingredients together, a sticky dough will form. Begin kneading the last 1/2 cup flour into the dough until the dough is not longer sticky. Knead with an electric mixer for 5 minutes or by hand for 8 minutes. Place is a lightly greased bowl and cover with plastic wrap. Let it rise in a warm place for 1 hour. Dough should double in size, my more than doubled. Very gently punch dough down. The added gluten in this recipe will make the dough seize up quicker that normal bread dough so be gentle. Divide dough into 2 and gently roll into 2 rectangular logs. Place dough into greased bread pans. If you have a larger bread pan, larger than 1.5 quarts, then just use one pan, this may effect the number of slices you get out of your loaf because the loaf will be taller. You may also need to add a few minutes when baking your bread if using a larger pan. Allow bread to rise in a warm place for another hour. Preheat oven to 350 F. Bake for 35 minutes for the 1.5 loaf pans or 40-45 for larger pans. Cover tops after baking for 15 minutes with a piece of aluminum foil to prevent tops from over browning. once bread is cooked, the tops will feel kind of hard. Brush the tops with butter, ghee or coconut oil and it will immediately soften. Let the Bread cool before slicing. Enjoy!