Welcome to a truly revolutionary bread recipe that will change the way you think about baking! This gluten free lentil bread is made without a single grain of flour. Instead, its hearty, satisfying texture comes from protein-packed red lentils. It’s incredibly simple to make, naturally vegan, and perfect for anyone looking for a wholesome bread alternative.
Table of Contents
A Little Story About This Dish
I first stumbled upon the idea of a 3 ingredient lentil bread and was completely intrigued. Could you really make delicious bread from just lentils? I was skeptical, but the first time I pulled these golden-brown rolls from the oven, I was a believer. This gluten free lentil bread recipe has become my go-to for a quick, nutritious bake. It’s amazing for sandwiches, toast, or just enjoying on its own.
Get Ready to Cook!
What to Expect
This gluten free lentil bread is unlike any bread you’ve made before. It’s incredibly simple and comes together in a food processor—no kneading required! The longest part of the process is the inactive soaking time for the lentils. Once they’re ready, the active prep takes only about 10 minutes, with a 20-minute bake time. The result is a batch of hearty, protein-rich rolls with a moist, dense crumb.
Before You Begin
The most crucial step is soaking the red lentils. This is non-negotiable! Soaking them for at least 3 hours (or preferably overnight) is what softens them enough to be blended into a smooth dough. Also, be ready for a little kitchen science: when you pour the apple cider vinegar onto the baking soda, it will fizz. This reaction provides the leavening for the bread, so process the dough immediately after to capture that lift.
The Heart of the Dish: Ingredients You’ll Need
This wonderfully simple gluten free lentil bread uses the magic of red lentils and psyllium husk to create a hearty, flourless dough.
| Ingredient | Amount |
| Dry Split Red Lentils | 2 cups |
| Whole Psyllium Husks | ½ cup |
| Neutral Flavored Oil | 2 tablespoons (optional) |
| Water | ½ cup |
| Salt | ¾ teaspoon, or to taste |
| Baking Soda | 1 ¼ teaspoons |
| Apple Cider Vinegar or Lemon Juice | 1 tablespoon |
| Sesame Seeds (for garnish) | 2 teaspoons (optional) |
Let’s Get Cooking! Step-by-Step Guide
1. Soak Your Lentils
First, place your dry split red lentils in a large bowl and rinse them thoroughly under cool water. Once rinsed, cover the lentils with fresh water so that the water level is about 2 inches above the lentils. Let them soak for a minimum of 3 hours, but for the best results, let them soak overnight on your counter. When they are done soaking, drain all the water and give them one final rinse.
2. Process the Dough
Preheat your oven to 360ºF. Transfer the soaked, drained lentils into the canister of your food processor. Add the psyllium husks, oil (if you’re using it), water, and salt. Sprinkle the baking soda evenly over the top. Now for the fun part: pour the apple cider vinegar directly over the baking soda. It will start to fizz immediately! Put the lid on and process the ingredients right away, just until a sticky dough is formed.
3. Shape the Rolls
Carefully remove the lentil dough from the food processor and place it on a cutting board or clean work surface. The dough will be a bit sticky. Roll it into a single large ball, then use a sharp knife or a bench scraper to divide it into two equal halves. Roll each half into a log shape. Cut each log into four equal pieces, giving you a total of eight pieces of dough.
4. Bake to Golden Perfection
Roll each of the eight pieces into a ball and arrange them on a large nonstick baking sheet. Be sure to leave about 2 inches of space between each roll so they have room to expand. If you’re using a garnish, sprinkle the sesame seeds over the top of each ball now. Bake on the middle rack for about 20 minutes, or until the tops are a beautiful golden brown.
5. Cool Before Slicing
This is an important final step for your gluten free lentil bread! Once you remove the rolls from the oven, let them cool on the baking sheet for at least 10 minutes before you slice into them. This allows the internal structure to set properly. Enjoy!
Mastering the Dish: Pointers for Perfection & How to Store
Understanding the Dough: This isn’t a traditional flour dough, so don’t be alarmed by its sticky texture. It’s meant to be handled minimally. Simply shape it as directed; there’s no need for kneading. The psyllium husk does the work of binding it all together.
Cooling is Crucial: It’s tempting to tear into a warm roll straight from the oven, but letting this gluten free lentil bread cool for at least 10 minutes is essential. This cooling period allows the steam to settle and the internal structure to firm up, preventing a gummy texture.
Storage Tips: Store cooled lentil rolls in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.
Here are some other gluten-free recipes you might enjoy if you’re looking for new ideas GFree Bagel Recipe, Hamburger Buns, GF Sandwich Bread.
Your Burning Questions Answered!
How to make gluten-free lentil bread?
Making this easy lentil bread is a simple three-step process. First, you soak dry split red lentils for several hours to soften them. Second, you combine the soaked lentils with psyllium husk, water, and leavening agents in a food processor and blend to form a dough. Finally, you shape the dough into rolls and bake them until golden brown.
Can gluten-free eat lentil flour?
Yes, absolutely. Lentils and flour made from 100% ground lentils are naturally gluten-free, making them an excellent choice for a gluten-free diet. However, it’s always wise to check packaging for a “certified gluten-free” label to ensure the product was processed in a facility that avoids cross-contamination with wheat.
Is Lentil Bread good for you?
This gluten free lentil bread is exceptionally nutritious. Unlike traditional breads, it’s packed with plant-based protein and an incredible amount of dietary fiber from both the lentils and the psyllium husks. This combination helps support digestive health and can keep you feeling full and satisfied for longer. It’s a wholesome, nutrient-dense choice.
Dig In & Enjoy!
You’ve just discovered one of the simplest and most nutritious bread recipes out there. This gluten free lentil bread is a game-changer for anyone seeking a healthy, flourless alternative that doesn’t compromise on texture or satisfaction. Enjoy it with your favorite meals!
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Gluten Free Lentil Bread: A Shockingly Simple Recipe
- Total Time: 30
- Yield: 8 1x
Description
This gluten free lentil bread is a revolutionary, flourless bread made from protein-packed red lentils. It’s incredibly simple, naturally vegan, and perfect for anyone looking for a wholesome bread alternative.
Ingredients
2 cups dry split red lentils, soaked and drained
½ cup whole psyllium husks
2 tablespoons neutral flavored oil (optional)
½ cup water
¾ teaspoon salt or to taste
1 ¼ teaspoons baking soda
1 tablespoon apple cider vinegar or lemon juice
2 teaspoons sesame seeds for garnish (optional)
Instructions
1. Rinse the split red lentils. Soak in water to cover by about 2 inches for at least 3 hours, but preferably overnight. Drain and rinse well.
2. Preheat the oven to 360ºF.
3. Transfer the soaked and drained lentils, psyllium husk, oil (if using), water, and salt to a food processor. Sprinkle the baking soda over the top.
4. Pour the apple cider vinegar directly onto the baking soda and process the ingredients immediately until just combined into a sticky dough.
5. Remove the dough and transfer it to a cutting board. Roll the dough into a ball and divide it into two equal parts. Shape both parts into two logs and cut each log into 4 equal parts for a total of 8 pieces.
6. Roll each piece into a ball and transfer them to a large nonstick baking sheet, leaving about 2 inches between each ball. Sprinkle sesame seeds onto each ball, if using.
7. Bake for about 20 minutes on the middle rack, or until golden brown on top.
8. Set aside to cool for at least 10 minutes before slicing. This is a crucial step to let the internal structure set.
Notes
Soaking is Essential: Do not skip soaking the lentils. This step is required to soften them enough for blending.
Dough Texture: The dough will be sticky and is not like a traditional flour dough. Handle it minimally as directed.
Storage: Store cooled rolls in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Bread
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 roll
- Calories: 282
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Carbohydrates: 33 g
- Fiber: 19 g
- Protein: 15 g