This is one healthy gluten-free vegan bread that simply tastes amazing. It’s made only with 4 simple whole-food ingredients and is packed with protein and fiber.
It’s made only with whole lentils, making it grain-free and gluten-free. The recipe is also vegan, contains no oil, no flour, no eggs or dairy.
Post Contents
Recipe Highlights
- Dietary – vegan (no eggs or dairy), whole food, oil-free, sugar-free, flourless and yeast-free.
- This lentil bread is gluten-free and grain-free.
- Nutritional features – high in protein and fiber, low in fat
- Easy to make, whipped up in minutes
- Only 4 simple pantry ingredients
- Budget-friendly
- Freezes well
- Delicious and filling
Simple Whole Food Ingredients
This lentil bread recipe is made with clean plant-based whole food ingredients. It is healthy, easy to make and so delicious. Here is what you’ll need:
- red lentils – I used red lentils, soaked overnight, then rinsed and drained well
- psyllium husk – it’s basically soluble fiber and is very important for this recipe. You cannot substitute it for any other ingredient. It helps the gluten-free lentil bread to bind and rise. In this recipe I used whole psyllium husk.
- baking soda – a baking ingredient, works as a rising agent
- apple cider vinegar – reacts with the baking soda and helps the rising of the bread
- salt– I used Himalayan salt to enhance the flavor of the lentil bread
For the full ingredients list, measurements, and instructions, please find the recipe card below.
This Vegan Lentil Bread is:
- plant-based (vegan)
- whole food
- gluten-free
- grain-free
- oil-free
- packed with protein
- loaded with fiber
- highly nutritious
- made with 4 ingredients
- smells amazing
- delicious and filling
Simple yet so healthy!
I love making whole food vegan recipes because every ingredient I add is packed with nutrition.
Most breads have added sugar, oil, and all kinds of processed flour that add a lot of calories but little in terms of nutrition. In this case, however, it’s just nutritious red lentils together with baking soda, apple cider vinegar and psyllium husk.
Red lentils, like all whole legumes, are rich in healthy plant protein, satiating complex carbohydrates, and a lot of fiber. They are known to boost the immune system, fight degenerative diseases, lower cholesterol, and stabilize blood sugar levels.
In the last decade, numerous studies have shown that fiber alone is one of the most important nutrients for the human body. Psyllium husk aren’t simply instrumental to the incredible texture of this bread but are also pure fiber.
Lastly, apple cider vinegar and baking soda have an alkalizing effect on the body (while bread with yeast has a slightly acidic effect). Eating alkalizing food is especially important in today’s modern world since most environmental pollutants and toxins we are exposed to daily are acidic in nature.
All-in-all, this might be simple, 4 ingredient bread recipe but it actually improves your health while being so incredibly tasty! Enjoy it.
How to Serve
This vegan lentil bread is high in fiber and dense in texture. It is quite satiating on its own. Here are some of our favorite savory serving suggestions.
- make a sandwich – with a vegetable spread on top. The last time I made it, we enjoyed it with this fresh vegetable dip, or you can try it with our favorite creamy zucchini spread.
- Enjoy it with a vegetable soup or stew like this Cauliflower Soup, Curried Sweet Potato Parsnip Soup, Creamy Carrot Soup or Butternut Squash Bean Soup
- make avocado toast with fresh tomatoes on top, combine healthy fats and protein
How to Store
Let cool completely before storing. Store at room temperature tightly covered for 2 days.
Fridge: Let cool, then store in an airtight container in the fridge for up to 3-4 days.
Freezer: This vegan lentil bread is absolutely freezer-friendly. You can freeze the whole loaf or freeze it in slices in a freezer bag or container for up to 3 months. Let thaw at room temperature, then toast the bread before serving.
More Vegan Baking Recipes
- Easy No Knead Einkorn Bread
- Vegan Seed Bread | Gluten-free
- Delicious Berry Bundt Cake
- Banana Oatmeal Cookies
- Easy Vegan Apple Pie
- Whole Wheat Cinnamon Cookies
If you try this Vegan Lentil Bread, please let me know! Leave a comment and ★★★★★ recipe rating below. I would love to see your remakes and hear what you think.
Vegan Lentil Bread (gluten-free)
Ingredients
- 2 cups (340 g) red lentils, dry, soaked for at least 2 hours or overnight and well drained
- ½ cup (35 g) whole psyllium husk, heaping or 1.2 oz (see the notes below)
- 1 tsp baking soda
- 1 tsp Himalayan salt
- 2 tbsp apple cider vinegar
Instructions
- Soak the lentils for at least 2 hours or overnight in a large bowl with plenty of water. Then, rinse and drain them well.
- Preheat the oven to 350°F (180°C) and line a baking pan with parchment paper. Mine loaf pan is wider on top and measures about 20 x 9 cm/8" x 3.5" at the bottom and 23 x 12 cm/9" x 5" on the top.
- Place all ingredients for the lentil bread in a food processor. Blend for several minutes until everything is well mixed and sticks together. You may need to scrape down the sides from time to time.
- Put the bread dough in a large bowl. Slightly press it between your hands until a well combined dough is formed. You can dip your hands in water if it is too sticky.
- After that, shape the dough into a loaf and place it in the baking pan. Sprinkle some sesame seeds on top.
- Bake for about 45 mins. Let the bread cool slightly before slicing it. Enjoy!
Notes
- ½ cup (35 g) whole psyllium husk equals about ¼ cup psyllium husk powder. I recommend you to use a kitchen scale for best resutls.
- Psyllium husk is basically soluble fiber and is very important for this recipe. You cannot substitute it for any other ingredient. It binds the gluten-free lentil bread and holds it together.
- The total time doesn't include soaking time.
Nutrition
I am wondering if this can be formed and baked in a 12″ cast iron skillet instead of a loaf pan?
Hi Natalia, great question! While the recipe is designed for a loaf pan, you can absolutely try baking it in a 12″ cast iron skillet. Do keep in mind that the skillet is much wider and shallower than the loaf pan, so the batter will spread out thinner. This will likely reduce the baking time, so I’d recommend checking for doneness about 10-15 minutes earlier to ensure it doesn’t overbake. Let us know how it turns out if you give it a try – we’d love to hear! 😊
I’ll give it a try. The dough looks really thick in the pictures you have posted. Is it? I assume that I can shape it as a loaf and do the rest in my cast iron. That’s how I have typically done other GF breads that are typically done in a loaf pan. Of course, the cooking time always varies from what a loaf pan would require.
Hi Natalia, yes, the dough is thick and should work well in your skillet. Let us know how it goes! 😊
I’m confused, Recipe calls for 2 cups of lentals. 1 had 2 cups of lentils when I soaked them. It made so much more. So I used the 2 cups of soaked lentals and I had a lot left so which is it? the 2 cups of dry or 2 cups of soaked lentils?
Hi Vivian, thank you for your question! The recipe calls for 2 cups (340 g) of dry red lentils, which should be soaked and then drained. Even though the lentils expand during soaking, you’ll use all of the soaked lentils that came from the original 2 cups of dry lentils. I hope this clears things up – happy baking, and let me know if you have any other questions! 😊
Just made this bread for the first time using your recipe. It’s extremely good. I think it might be best to put measurements for psyllium husk and powder in the same line in the recipe. I had powder, but used the husk measurement without seeing the advice further down. It’s still very good, perhaps a little denser than it would normally be? this is my go to recipe though. It ticks all the ingredient/dietary boxes. Thank you. I’m wondering if a sweet version could be made using bananas and sweetener like maple syrup.
Thank you so much, Robert! We’re thrilled you enjoyed the bread and that it’s your go-to recipe – that really means a lot. 😊 I appreciate your feedback about the psyllium husk and powder measurements and will look into making that clearer in the recipe.
As for a sweet version, adding bananas and maple syrup is a great idea, but it would definitely change the bread’s texture and consistency, making it softer and more like a dessert bread. You might need to adjust the dry ingredients (like adding more psyllium or flour) to balance out the added moisture from the bananas. It’s a creative twist, and if you try it, we’d love to hear how it turns out!
Dear Venelia
How nice to hear from you! You’ll be pleased to know I make your lentil bread all the time, preparing and baking the next as each one is finished. I’ve stopped buying wheat and gluten bread and feel much better for it. My wife is pleased as well, being seriously and adversely affected by even the smallest amount of gluten. Having made a number of loaves now, following your recipe to the letter, I feel I’m a bit of an expert. I switched to psyllium husk, as per the recipe, and this seems to work better, producing a loaf that is lighter and more digestible. I haven’t yet experimented with bananas, but if I do I may use ground flax seed instead. A friend did this and the results were soft and cake-like. Oh yes, and a word of caution. I did experiment with adding a teaspoon of vegetable stock paste, ‘Better Than Bouillon’ to be precise. It didn’t seem to add much to the taste, but without going into detail, it resulted in prolonged and volcanic build ups of ‘wind’. (Sorry). I stopped adding the stock and life immediately returned to normal.
So grateful for your lentil bread recipe, I now prefer it to traditional bread, and look forward to trying some of your other vegan recipes when I get a chance.
Thanks again for your reply, and all good wishes.
Robert
Dear Robert,
Thank you so much for your lovely message and for sharing your experience! 😊 It truly warms my heart to know that my lentil bread has become such a staple in your home and that it’s been a positive change for you and your wife. I’m so glad the psyllium husk worked better for you – it really does make a difference in the texture.
Your feedback and experiments are incredibly helpful (even the ‘wind’ story! 😅), and I love how creative you’re being with the recipe. If you try the banana and flaxseed version, I’d be excited to hear how it turns out.
I’m thrilled to have you enjoying my recipes, and I can’t wait for you to explore more! Thank you again for your kind words and for being such a supporter. Wishing you and your wife all the best!
Warm regards,
Venelina 🥰
Fiz e ficou muito bom! Grata pela receita ♥️
I’m so glad to hear you enjoyed it! Thank you for trying the recipe and for sharing your feedback. ♥️
Can I replace the apple cider vinegar with something else? What about lemon juice?
It looks yummy!
Thank you.
Great question! While I haven’t tried replacing the apple cider vinegar with lemon juice, it should work well since lemon juice provides similar acidity. I think it would be a delicious alternative! Thank you for your interest, and happy baking!
I don’t know what I did wrong because I could not get it to get sticky without adding some water to the food processor. How long do u typically have to blend it for and what attachment do use. Mine came out flat
I’m sorry to hear you had trouble with the consistency! When using a food processor, it usually takes about 1-2 minutes of blending to achieve a sticky dough. I recommend using the standard S-blade attachment for best results. If it’s still too dry, adding a little water is fine, but try to do it gradually to avoid making it too wet. As for the flatness, ensure the dough is well-formed before baking. Thank you for your feedback, and I hope this helps for your next attempt!
I’ve been making this bread for a few months. It’s so easy to make and a great way to get some extra fibre and protein (I’m also GF/DF, egg, soy and almond free so find it hard to find any bread). I ran out if psyllium husk this week so only had enough for 3/4 cup and it worked out really well and I actually prefer it. The dough is a bit stickier but the bread is lighter!
Thank you for sharing your experience! I’m so glad to hear you’ve been enjoying the bread and finding it easy to make. It’s great to know that using less psyllium husk worked out well for you and resulted in a lighter loaf. Your feedback is really helpful for others who may want to try a similar adjustment!
איזה תחליף יש במקום קליפות פסליום
I just made this bread and is this best bread ever 😋 I added cumin and garlic.
I will definitely make it again.
Thank you for this wonderful recipe
Hi Victoria,
thank you so much! That’s awesome! I’m thrilled to hear you enjoyed the bread. The addition of cumin and garlic sounds delicious—what a great idea! I’m glad you’ll be making it again.😊
I love this bread. I have modified it a little- only 1/2 tsp of salt and add 1/4 cup of olive oil. Also bake the same temperature and length of time but only in 3 very small loaf pans so it will be done (not pink). Thank you for this idea!
I’m so glad to hear you love the bread! Your modifications sound delicious, and using small loaf pans is a great idea to ensure it cooks evenly. Thank you for sharing your adjustments, and happy baking!
Can I do this without a food processor?
Hi Janet,
the food processor helps achieve the desired texture and consistency more easily. So I’m not sure you can make this recipe without one.
maybe with a hand blender?
I made this with some very old lentils that were white with black husks. I soaked them overnight, but they are much firmer than the red lentils, so I needed to add quite a lot of water to the food processor (and split it into two batches) in order to get everything to mix together. But the results were delicious and it has a very nice texture.
Hi Lenora,
thanks for sharing your experience with the recipe! It’s great to hear that you were able to adapt it successfully with the lentils you had on hand and despite the adjustments, the bread turned out delicious with a pleasing texture.
I just made this bread and I think it may be the first bread Ive ever made lol. When I slice mine the top and bottom inch are grey ish and the middle is pinkish. I saw your reply to someone else that it’s possible the coloring is due to the psyllium husk? It’s tasty and I can wait to try different flavors. Just wish the inside was pretty for pictures lol.
Hi Stacy,
congratulations on making your first bread! That’s a fantastic accomplishment. Regarding the coloring issue, the greyish and pinkish hues could indeed be due to the psyllium husk. It’s great to hear that despite the appearance, the bread turned out tasty. Experimenting with different flavors sounds like a fun idea! If you ever need tips or have questions about baking, feel free to reach out. Happy baking, and keep enjoying your homemade bread!
Why is the psyllium husk causing the grey top and bottom? I used whole psyllium husk and weighted the 35g rather than using 1/2 cup.
The grey color on the top and bottom could be due to the psyllium husk reacting with the other ingredients during baking. Whole psyllium husk can sometimes cause a change in color. If you prefer a lighter appearance, you might try using psyllium husk powder instead, as it blends more seamlessly into the dough. Thank you for your feedback!
Also all of the sesame seeds fell off. Was I supposed to press into the dough prior to baking?
Thank you for your question! Yes, pressing the sesame seeds into the dough before baking can help them adhere better. If you try it again, that should help keep them on. I appreciate your feedback!
This was then best wfpb recipe I have made so far. Everyone should be making this bread! I can’t stop eating it. I sliced it think with nut butter and a medjool date smooshed on top…..delish.
Hi Rosemary,
I’m thrilled to hear you enjoyed the bread so much! It sounds absolutely delicious with nut butter and medjool dates on top. Thank you for the lovely feedback!
Hi! I can’t find psyllium husk, do you think grinding some psyllium seeds into powder will be okay for this recipe?
Hi Teresina,
I think that grinding psyllium seeds won’t work for this recipe since psyllium husk is basically only the fiber or the outer husk or seed coat of the psyllium seeds, not the whole seeds themselves. This is why I think it is not suitable for this recipe.
I used ground chia seeds and it came out beautifully!
Can green lentils be used to make this bread?
Hi Josephine,
I think you can use any type of lentils you have, just make sure to soak them overnight. One reader of the blog said she used a mix of red and green and turned out great.
I made this recipe and it turned out great! The texture turned out exactly as pictured but just a little less red. I added some thyme but will leave it out next time because I think the flavour is nice and neutral without it.
I was wondering if it can be frozen before baking as I’d like to portion it into rolls and cook fresh when desired.
Hi Ish,
thank you for giving my vegan lentil bread recipe a try, and I’m delighted to hear it turned out well for you!
I haven’t try freezing it without baking it so far. Freezing bread dough that contains psyllium husk can be a bit tricky as psyllium husk has unique water-absorbing properties. I honestly don’t know wheter it’s going to work or not.
However, if you freeze it baked and sliced you can thaw/reheat individual slices in a microwave or toaster oven.
Hello, can I use split lentils? If yes, how many hours it should be soaked? Thank you
Yes, you can use split lentils. A quick soak of 2-3 hours should be sufficient although it’s best ovenight.
Delicious!!! just made this today. Added a little Nutritional yeast, garlic powder and cumin and a sprinkle of curry powder. topped with black and white sesamee seeds and carraway seeds. Having for dinner tonight , toasted with avocado. YUM! thankyou for sharing such a wonderfuly healthy recipe.
Hey Vanessa,
Thank you so much for trying out the recipe! Your additions sound absolutely amazing! Enjoy your dinner with the toasted bread and avocado – such a delicious and healthy choice! I’m thrilled that you enjoyed the recipe, and I appreciate your kind words.
Hey Sandra,
Thank you so much for giving the recipe a try! I’m thrilled to hear that you enjoyed the lentil bread with the added dried thyme – it’s a great idea for extra flavor.
As far as the calorie content goes, I like to cut the bread into quite thick slices and that’s why it seems too high. If you are cutting it into thinner slices than mine, it’s probably way lower.
Followed the recipe to the letter except I added a tsp of dried thyme. Very pleased with the result. The calorie content seems a bit high when I look at the individual ingredients?
Just made this and it tastes great. And so much easier than other gluten free recipes. How long does it last? Can it be sliced and frozen?
Hey Kindy,
That’s fantastic to hear you enjoyed my recipe! The bread usually stays fresh for about 3-4 days when stored in an airtight container at room temperature. Slicing and freezing work really well! I often do that to have some on hand for later. Just pop it in the freezer once it’s completely cooled and slice it before freezing for easy grab-and-go portions.
Hi Venelina, the last couple of times I’ve made this bread, after 45 mins, it looks ready but when I come to slice, its a little raw deep inside. This has happened since I switched to husk rather than powder. But the husk tastes nicer so I’d like to continue. Can you think of anything I’m doing wrong? I thoroughly toast it anyway so I’m not eating it raw but thought you may have some tips. Thanks
Hi Kindy,
I appreciate your feedback and dedication to making this lentil bread work for you. It’s great that you’ve found a taste preference with whole husk over powder. I also make it with whole husk and it has never been raw inside.
To tackle the slight rawness issue, here are a few tips you might find helpful: I recommend extending the baking time by 5-10 minutes. If you notice the top browning too quickly, consider covering it with foil during the last part of baking. It’s crucial to ensure even distribution of ingredients in the batter for consistent results. Sometimes, uneven mixing can lead to uneven baking. Make sure that all components, especially the husk, are well incorporated. Additionally, double-check your oven temperature with a thermometer to rule out any variations. Sometimes, ovens can have variations that affect the baking process. If the problem persists, experimenting with a different brand of husk might offer a solution.
I hope these suggestions help improve the consistency of your lentil bread. Let me know if you have any other questions or if there’s anything else I can assist you with! Happy baking!
I have ground psyllium husk. Does that need to soak with the lentils?
Hey Krystal,
the psylum husk doesn’t need to soak with the lentils. Also, ground husk is fine to use but you need to use less, check out the recipe notes. Happy baking.
Can I use lemon juice instead of apple cider vinegar?
Hi Rodiana,
yes you can use lemon juice.
Have been looking for a SIMPLE GF and Vegan bread without yeast… this is exactly what my family needed. Will try to transition to a bagel version and let you know how that works
Hi Sonia,
I’m thrilled to hear that this simple GF vegan bread recipe resonates with your family’s needs! Transitioning to a bagel version sounds like a delicious idea. I’d love to hear how it turns out. Enjoy your baking, and feel free to reach out if you have any questions or need further assistance!
This lentil bread is amazing and a true life changer. It’s super healthy and tastes incredible. It’s on the dense side but I really don’t mind it. Its very filling and goes great with anything and normal bread. Just had it with garlic bread and oh boy. Absolutely love this! Thanks
Thank you so much for your kind words! I’m thrilled to hear that you enjoyed the lentil bread and that it has made a positive impact on your meals. Your feedback means a lot, and I’m so happy you love it.
Should not water be added?
Hi Ane,
Great observation! Since the lentils are soaked, there’s no need to add additional water. The soaked lentils naturally provide the necessary moisture for the recipe. Trust the soaked lentils to contribute to the texture and moisture of the bread. If you have any more questions or need further clarification, feel free to ask! Happy baking!
Took time to find a sensible amount of psyllium husk. But worth the effort. This loaf was delicious can’t wait to try it with soup. I have sliced it and frozen it for ease. It is extremely filling. It would be interesting to see if I could add other ingredients to make a more savoury loaf, maybe olives
Hey Jane,
I’m glad to hear your effort in finding psyllium husk paid off, and you enjoyed this delicious loaf! Slicing and freezing for convenience is a great idea, and I love the idea of experimenting with a more savory version. Adding olives sounds like a fantastic twist!
Love this recipe, next time I will pulse the dry ingredients before adding the soaked lentils. Mine soaked overnight plus most of today and they had fermented which makes them even healthier for our bodies.
Hi Josie,
thank you so much and I’m glad you loved my recipe! Your bread looks amazing! Fermented lentils can indeed offer additional health benefits. Thanks for sharing your experience!
I should have pulsed the dry ingredients before adding the fermented black lentils to my food processor.
This is my first attempt at a WFPB low fat GF bread and I’m so happy I started with this one! It was so easy and came out just as described. I love the dense texture and the slight nuttiness. Thank you for giving me bread back!!
Hi Monica,
I’m thrilled to hear about your successful first attempt at a WFPB low-fat GF bread! It’s wonderful that you found the process easy and achieved the described texture. It’s always rewarding to bring back the joy of bread, especially in a healthier and more personalized way.
I made this bread tonight and the flavor was very good. It was a much more dense bread than what I thought it would be. What can I add to the recipe to help it rise and become more light and fluffy? Could I add Baking Powder or a little more liquid? I’m open to ideas. 😊
Thank you for trying out the recipe! I’m delighted that you enjoyed the flavor. Just a heads up, this lentil bread is intended to be on the denser side due to the nature of its ingredients. It’s different from traditional bread. If you have any questions or need assistance with any other recipes, please don’t hesitate to ask!
I would love to figure out a sweet option for this recipe. Has anyone tried anything? I’m thinking cinnamon, vanilla and chocolate chips. I would probably use a monkfruit sweetener as well. If anyone has any ideas, that would be amazing!
Hi Kel!
It’s great to hear that you’re interested in adding a sweet twist to this lentil bread recipe. Sweet variations can be delicious too!
Your idea of adding cinnamon and vanilla sounds fantastic. Consider experimenting with other spices like nutmeg, cardamom, or ginger for extra flavor depth.
Sweetener choices – I think you can also use fresh or dried fruits to add natural sweetness. Try adding chopped dried apricots, raisins, dates, or even blueberries for a fruity kick. You mentioned monkfruit sweetener, which is a great choice. Other options include maple syrup or date syrup. Make sure to adjust the sweetness level to your preference.
Another idea that I have is adding chopped nuts like walnuts or pecans that can provide both texture and a hint of sweetness. They complement the earthiness of lentils quite well.
And please, do share your results with the community once you’ve tried it out. We’d love to hear how your sweet version of this lentil bread turns out!
Happy baking! 🍞🍰😊
To be honest, I wasn’t expecting much from this recipe with such limited ingredients…but it’s AMAZING!! I added a bit of garlic and dried rosemary to the dough and put poppy seeds and pepitas on top. I also used a silicone loaf pan and baked for about 50 minutes. SO filling!!
I would love to figure out a sweet option using this recipe. Maybe cinnamon, vanilla and chocolate chips? Will play around with different ideas. Thanks so much for this recipe – it will become a staple in our home!
This is very good. I topped it with Everything seasoning before baking and also added some dried rosemary and coriander to the dough..
Hi Lorie,
thank you!.That sounds absolutely delightful! Topping the bread with Everything seasoning and incorporating dried rosemary and coriander into the dough is a fantastic idea. It adds a wonderful blend of flavors and aromas. I’m glad you enjoyed the result!
This is such a huge win for my family. Thank you. We have a culture of sandwich, so when we had to change our eating it was very difficult. Thank you so much!! My husband ate it with honey and was delighted.
Thank you so much for your wonderful comment! I’m so glad to hear that my recipe has been a positive change for your family! Enjoy it!
Can’t believe it worked out exactly like the picture. I mixed the ACV and baking sofa separately before adding it to the food processor. Rose nicely!
Hi Cindy,
That’s fantastic to hear! I’m glad your bread turned out just like the picture. Mixing the ACV and baking soda separately before adding it to the food processor seems to have worked like a charm, resulting in a beautifully risen loaf. Great job! Thanks for sharing!
The baking soda is too intense amd makes it hard to like. Did you have the same experience?
Hey there,
I didn’t have the same experience with the vegan lentil bread.
The intensity of baking soda can vary depending on the recipe and personal taste preferences.
You might try adjusting the amount of baking soda or when you place the ingredients in the food processor try to put the vinegar exactly over the baking soda. When baking soda reacts with vinegar, it produces a chemical reaction that results in effervescence and the release of carbon dioxide gas, which helps leaven and lighten the mixture. It also makes the aftertaste of soda much milder.
Hope this helps.
Can I use tinned lentils? Low Fodmap diet means I can only eat tinned pulses!
Hi Donna,
tinned lentils are cooked and have more water in them. You may try to drain them very well but probably the end result still won’t be as good.
I’m confused ..Is it 2 cups of dried red lentils or 4 ? I’d like to give this a try but the recipe has conflicting red lentils ingredient amounts.
Hi Christina,
I’m not sure what you mean but you need 2 cups (340g) dry lentils to make the bread. I hope you like it.
Thankyou for clearing that up for me. Your post has a list of ingredients and it shows 4 cups of dried red lentils and when I clicked on “make it” it said 2 cups. Hence my confusion.
I’m looking forward to making it.
The ingredients are listed twice for the recipe is that an error?
Yes, it’s was a technical glitch, I refreshed the page cache and everything is OK now. Thanks for pointing it out!
Since my mother has celiac disease, I have tried several gluten free bread recipes but none have compared to this one! The flavor was so good and the texture moist and dense. One. problem I had was fitting all the ingredients into my large food processor. I had to mix in 2 batches and then put together and knead with my hands. It turned out perfect.I will be making this loaf of bread every week to use for lunches and eat with soup.
Hi Becky,
I’m so happy to hear that this gluten-free bread recipe surpassed your expectations, especially given the challenges of accommodating celiac disease. It’s wonderful that you found the flavor delightful. Making it a weekly staple for lunches and soup sounds like a delicious plan! Thank you for sharing your experience.
This was very easy to make. I used 1/2 heaping cup of Green Apple flavored Fibrewise drink mix in place of the the psyillium root. Once all the ingredients were combined in my Foodi, I just scooped it into a parchment lined bread loaf pan and baked as directed. It turned out great. The loaf is dense but cooked all the way through. I put sesame seeds, pumpkin seeds, sunflower seeds and poppy seeds on top before baking. The topping is nicely roasted. The taste is just shy of sweet, just right for bread. It is very filling and will pair nicely with some stinky cheese. Later, the leftovers will be turned into crunchy croutons. It’s a good recipe, tasty and a good use of cheap pantry items that usually just sit on the shelf until they expire. I recommend.
Can you use other lentils besides RED? I have brown ones and green ones and would like to use those!
Hi Barbara,
I think you can use any type of lentils you have, just make sure to soak them overnight.
I used a mix of red and green and turned out great
I like the hearty, fine-grained texture of this loaf. It’s such a convenient way of incorporating lentils into your diet. Next time I will add some herbs or spices to make it more flavorful. Dough was easy to work with. Thanks for the recipe!
Thank you for sharing! I’m so happy it turned out great and you like it! I also love adding different herbs and spices to it. 😊🤗
How much water do we add when blending the lentils? I didn’t see the amount listed in the ingredients or in the instructions.
Hi Emilye,
Since the lentils are soaked, they retain quite a bit of water so there is no need to add any additional water. However, you could add 1-2 tablespoons if you feel that you need to.
Thank you for clarifying! I was worried that the lentils would not blend well without extra water, especially with the amount of psyllium added to it. Will give it a go, thanks again 🙂
If its still pink in the middle, does that mean it’s not cooked enough?
Hey Sharon,
depending on the brand of psyllium husk you used, your bread can turn out purple. If the bread isn’t moist on the inside, it should be OK.
Perhaps you could temp it when done? 45 minutes should do it but not all ovens are created equally😉
This is yummy, easy and healthy!
I tried this- I guess it worked? For some reason my loaf is so much smaller than yours- and it turned a very dark brown. I thought I had burned it! I was not burnt but it did seem dense- not the fluffy bread like texture I see in the images. It was good enough to eat. though. I’ll try again.
Hi, Alicia.
This red lentil bread actually is not that big. The size of my loaf pan is about 20 x 9 cm/8″ x 3.5″ at the bottom and 23 x 12 cm/9″ x 5″ on the top. The bread rises during baking but this is the approximate size.
If your bread turned out small and dense, it could be due to the psyllium husk. Different brands react differently, so if you make the bread again, you might want to try a different brand and see how it works out.
Also, different brands of psyllium husk may turn your bread very very dark or, in other cases, purle (like some of our readers shared). It’s all natural but a bit odd.
I hope this helps! All the Best, Venny
This is the fastest, easiest and healthiest , hi protein and gluten free bread recipe i made so far . It will be a staple in my house for sure
Hi Roxi,
I’m so excited to hear that you found this lentil bread recipe to be the fastest, easiest, and healthiest among your hi-protein and gluten-free attempts! Making it a staple in your house is a wonderful endorsement, and I hope it continues to bring both convenience and deliciousness to your table. Thanks for sharing!
Have you tried this with ground flax instead of the psyllium?
No, I haven’t tried it. However, in my experience ground flax doesn’t work so well with gluten-free breads. I would recommend using psyllium husk for this bred recipe.
I used ground chia seeds and it came out beautifully!
Very good and tasty
I’ve tried this twice with both a vitamix and ninja food processor and can’t get the mixture to blend…many of the lentils are still whole….almost like it needs water …any ideas?
Hi Linda,
There are a couple of reasons why you may have difficulties blending the mixture.
First, lentils aren’t soaked well. It is best to soak them overnight.
Also, I recommend using a kitchen scale to measure the ingredients precisely.
Second, your food processor may not be powerful enough to blend everything at once.
You might try to mix all the ingredients together and blend them in two separate batches. Another thing you can do is to add a little bit more water, one tablespoon at a time, until it blends.
The Vitamix is a powerful blender but isn’t suitable for this recipe as it requires a food processor.
Hope this is helpful.
Some food processors have a bottom blade that’s too high allowing food to slip underneath keeping it from being incorporated
Love this bread recipe! Finally a healthy filling bread recipe that I will make repeatedly. Love your recipes!
Perhaps I’m missing the nutritional content. What is the protein, fiber/carb, fat, and trace mineral content of this recipe. Thank you.
Can I use yeast instead of baking soda?
Hi, Udeen!
You can’t use yeast instead of baking soda in this bread recipe as it contains no gluten like wheat bread and I guess it will not rise.
Ok thank you
The nature of the ingredients being heavy would inhibit rising.
Should I use whole psyllium husk, or the powder?
I wouldn’t think it matters much…but the whole psyllium husk may be lighter….less dense
I used whole husks in this case. I also think that it doesn’t matter that much but whole husks will probably give the bread a lighter texture. I think it’s best to weight the husks with a kitchen scale and the result will be the same.