Red Lentil Bread (Vegan & Gluten-Free)
Red Lentil Bread is a vegan and gluten-free recipe made with no flour, without eggs, and no kneading required. This easy, high-protein loaf is dairy-free, oil-free, and perfect for anyone looking for a simple, wholesome, and delicious homemade bread alternative.
Equipment
- 1 high speed blender
- 9x5 inch loaf pan lined with parchment paper
Ingredients
- 1 + ½ cups dried red lentils soaked overnight, drained
- ½ cup water
- 1 teaspoon baking soda
- ¾-1 teaspoon salt
- 2 teaspoons apple cider vinegar or white vinegar
- ¼ teaspoon dried cumin
Toppings
- 1 tablespoon sesame seeds optional
- ½ teaspoon caraway seeds optional
Instructions
- Place 1 ½ cups dried red lentils in a bowl with 3 cups of water. Cover and soak overnight (or at least 8 hours).
- Drain the lentils well and transfer them to a high-speed blender. Add baking soda, vinegar, water, salt, and cumin.
- Blend on high until smooth and thick.
- Line a 9x5-inch loaf pan with parchment paper and pour in the batter. Sprinkle sesame seeds and fennel seeds on top if desired.
- Bake in a preheated oven at 350°F (180°C) for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Storage: Store cooled bread in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days. Slice and freeze for up to 2 months for longer storage.
- Slicing tip: Cool the loaf completely before cutting to prevent it from crumbling.
- Customization: Add herbs, spices, or seeds to make the loaf your own.
Nutrition
Calories: 96kcalCarbohydrates: 16gProtein: 7gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 344mgPotassium: 260mgFiber: 8gSugar: 1gVitamin A: 11IUVitamin C: 1mgCalcium: 16mgIron: 2mg
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