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Gluten-free lentil bread without flour
Baking

Gluten-free lentil bread without flour

A soft loaf with no flour — only soaked red lentils, eggs and baking powder. It turns out compact and moist, good sliced with butter or avocado.

ModernEverydayNew Year's resolutionBakingVegetarianGluten-free
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Rate:
300 min total
8 servings
Easy

Ingredients

servings
Units
  • about 1.1 cup red lentils, dry
  • 2½ cup water
  • 3 stk egg
  • 2 tbsp oil
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ tsp garlic powder
  • 1 tbsp sesame seeds

Instructions

  1. 1

    Soak the lentils

    1. Put the dry red lentils in plenty of cold water.
    2. Leave them in the fridge for 4–5 hours.
    240 min
    Refrigerator
    Bowl
  2. 2

    Rinse and drain

    1. Pour off the water, rinse the lentils well and let them drain.
    5 min
    Room temperature
    Colander
  3. 3

    Blend the batter

    1. Blend the lentils, eggs, oil, baking powder, salt and garlic powder if using into a smooth, thick mixture.
    2. The mixture should be like a thick pancake batter. Add 1 tbsp water if the blender struggles.
    8 min
    Room temperature
    Blender
  4. 4

    Bake

    1. Preheat the oven to 180 °C.
    2. Butter a small loaf tin well, or line it with parchment — the batter is soft without flour.
    3. Pour the mixture into the tin and sprinkle with sesame if you like.
    4. Bake for 35–45 minutes until the top is set and the centre no longer wobbles.
    40 min
    180°C
    OvenLoafPan
  5. 5

    Rest

    1. Let the loaf cool in the tin for at least 15 minutes.
    2. Lift it out carefully. It is softer than ordinary bread, so use a sharp knife.
    15 min
    Room temperature
    WireRack

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Details

Nutrition

Calories

140kcal

Protein

10g

Fat

6g

Carbs

12g

Serving Size

50g

Dietary

Allergens

Eggs

Serving

Suggestions

  • • Cut thick slices once the loaf has cooled a little.

Drink Pairings

  • • tea: Tea.

Side Pairings

  • • Avocado.

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: Refrigerator
  • • Method: Store sealed in the fridge. It is moister than flour bread.

Frozen

  • • Duration: 1 months
  • • Temperature: -18°C
  • • Method: Slice and freeze with parchment between the slices.

Reheating

  • • Toaster: Toast gently — the slices are soft. (Toast)

Tips

Preparation

  • • Check that the baking powder is gluten-free if that matters for you.

Cooking

  • • The loaf sets as it cools. Do not slice too early.

Serving

  • • It tastes best slightly warm or toasted.

Variations

Flavor

  • A little dried oregano or rosemary adds more edge.

Method

  • Bake in a small tin. In a large tin the loaf spreads too flat.

Toppings

  • Sesame or sunflower seeds on top.

Author

C

Camilla

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Comments

Author

C

Camilla