Easy Red Lentils Bread gluten-free Recipe
Easy red lentil bread – flourless, gluten-free, but full of flavor! A simple and impressive homemade bread.
What if we tried a quick bread that’s a little different from the ones we’re used to eating? I’m talking about a bread without flour, without gluten, without kneading, without a bread machine, but with an incredibly soft texture, like sandwich bread. Yes, it’s possible! And all thanks to an ingredient you wouldn’t necessarily expect in bread: red lentils.
This recipe is simple, foolproof, and truly impressive. It’s the kind of recipe I tried one evening, almost out of curiosity, and ended up making regularly.
The result? A dense, soft, and slightly moist crumb, reminiscent of sandwich bread, but with a milder, slightly nutty flavor. And as a bonus, this bread is rich in protein, ideal for those looking for a nourishing and protein-packed loaf.
What I love about it is its versatility: perfect for breakfast – toasted with a little butter and jam – or for a savory meal with hummus, avocado, or even cream cheese. It keeps very well for two or three days, wrapped in a clean tea towel at room temperature.
Another advantage: you can adapt the recipe depending on the ingredients you have on hand. No baker’s yeast? No problem, baking soda or baking powder will work perfectly. The bread will be a little denser, but just as delicious.
In short, this red lentil bread has it all: gluten-free, flourless, easy, quick, high in protein, and full of flavor. If you’re looking for a healthy and original alternative to traditional bread, this is the one for you. Try it now!
Easy Red Lentils Bread gluten-free Recipe
Here are the ingredients you will need to make this red lentil bread recipe:
- Red lentils
- Warm water to activate the yeast
- Fresh or dried baker’s yeast
- Fine salt
- Olive oil
- A mix of seeds (pumpkin, sunflower, flax, buckwheat, sesame…)
Other bread recipes you might like:
Other recipes using red lentils:
Easy red lentils bread {gluten-free}
Ingredients
- 500 g red lentils
- 20 cl lukewarm water
- 10 g fresh baker's yeast
- 5 cl olive oil
- 2 teaspoons fine salt
- 50 g mixed seeds
Instructions
- Rinse the lentils, then soak them overnight (12 to 24 hours) in a large bowl of water.500 g red lentils
- Rinse them again and drain them. Place them in a blender with the yeast, olive oil, salt, and lukewarm water.Blend until you have a relatively liquid, smooth, and homogeneous batter.20 cl lukewarm water, 10 g fresh baker's yeast, 5 cl olive oil, 2 teaspoons fine salt
- Line a loaf tin with parchment paper.Pour in the batter and let it rise under a clean, dry tea towel at room temperature for 1 to 2 hours.Sprinkle the seeds over the top of the risen cake.50 g mixed seeds
- Preheat your oven to 180°C/350°F.
- Bake for 40 to 45 minutes.
- Let it cool slightly, then unmold and let it cool completely on a wire rack before slicing.
Water measurement is 20 cl which i converted to 3/4 cup. Either the conversion chart I used was wrong or there is a typo. I had to add more than double that. Bread is ok.
You converted the water quantities correctly; there’s no need to double them.
I recommend you try it again; you’ll see, it’s delicious.