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
- 200 ml lukewarm water
- 10 g fresh baker's yeast
- 50 ml 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.200 ml lukewarm water, 10 g fresh baker's yeast, 50 ml 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.
I would prefer a recipe liquid measurements listed in commonly used millimeters; I am more concerned with doing the correct conversion and therefore hesitant to try.
Thanks for the information!
I’ll make sure to use milliliters in the future (it’s true that in France we tend to use centiliters).
I’ve done the conversion in this recipe. 😉
i was looking for a yeasted lentil loaf recipe & yours sounds fantastic! can’t wait to try thx for sharing =))
Thanks so much !
I really like this bread, hope you will too! 🙂
Léa! I finally had a chance to make your recipe this morning & it’s truly fantastic! A complete improvement over the last one i tried & will absolutely be in my weekly rotation from now on. tysm! =)
Thank you so much for this new message!
I really like this gluten-free and protein-rich bread.
See you soon!
do you really mean “protein -free”
or did you mean “protein -rich”?
I meant “high-protein bread” 😉
Sorry about that.
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.