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.

Gluten Free Lentil Bread: A Shockingly Simple Recipe

Name: The #1 Easiest Gluten Free Lentil Bread (Amazing Recipe)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Healthy
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)

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

Scale

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)

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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