Vegan Lentil Bread (gluten-free)
This healthy 4-ingredient lentil bread is packed with protein and highly nutritious. It is filling and satiating. 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.
Ingredients
- 2 cups red lentils dry, soaked for at least 2 hours or overnight and well drained
- ½ cup 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
Serving: 1SliceCalories: 108kcalCarbohydrates: 20gProtein: 7gFat: 1gPolyunsaturated Fat: 1gFiber: 4g