Key Benefits of This Recipe
- Gluten-Free: Made with lentils, rice flour, and psyllium husk, this bread is completely gluten-free, making it ideal for those with gluten sensitivities or celiac disease.
- Vegan: It uses plant-based ingredients like lentils, coconut flour, and olive oil, making it a perfect option for vegans.
- High Fiber & Protein: The combination of red lentils and psyllium husk provides a high-fiber and protein-rich bread, supporting digestive health and promoting satiety.
Ingredients:
Red Lentils: 350gms
Psyllium Husk: 35gms
Water: 275gms
Coconut Flour: 10gms
White Rice Flour: 20gms
Pink Salt: 5gms
Turmeric Powder: 1 tsp
Baking Soda: 5gms
Xanthan Gum: ½ tsp
Olive Oil: 30gms
Apple Cider Vinegar: 2 tbsp
To Decorate:
Cumin Seeds: 1 tbsp
White Sesame Seeds: 1 tbsp
Notes:
Please note that Weights (in grams) are often more precise for baking.
Method:
Soak and Drain: Soak the lentils in water overnight (around 8 hours). Drain and rinse them thoroughly.
Preheat Oven: Set your oven to 180°C (350°F). Grease an 8×4-inch loaf pan, lining it with parchment paper for easy removal.
Blend Lentils and Psyllium Husk: Combine the drained lentils with psyllium husk, then transfer the mixture into a food processor. Add water and blend until a sticky consistency is achieved, scraping down the sides as needed.
Form the Dough: In a large bowl, combine the lentil mixture with – Coconut Flour, White Rice Flour, Pink Salt, Turmeric Powder, Baking Soda, Xanthan Gum, Olive Oil & Apple Cider Vinegar. Mix with your hands to form a smooth dough. Use water if the dough sticks to your hands.
Prepare for Baking: Place the dough in the loaf pan, leveling the top with a spatula. Sprinkle cumin and sesame seeds evenly over the surface.
Bake: Bake in the center of the oven for 50-55 minutes, or until a toothpick comes out clean. Let the loaf cool in the pan for 30 minutes.
Final Cooling: Lift the bread using the parchment paper and cool it on a wire rack for an additional hour, covering it with a cloth.
Enjoy your gluten-free, vegan, high-protein Red Lentil Bread! The approximate final weight is 900 grams.
- Room Temperature: It lasts up to 2 days when stored in an airtight container.
- Refrigerated: It can be stored for 5-7 days in the refrigerator.
- Frozen: When frozen, it can last up to 3 months.
Storage Tips:
- Room Temperature: Store the bread in an airtight container at room temperature for up to 2 days to maintain freshness.
- Refrigeration: For longer storage, refrigerate the bread in a sealed container for up to 5-7 days.
- Freezing: Slice and freeze individual portions wrapped in plastic or foil for up to 3 months, then thaw as needed.
- Reheating: Wrap the loaf in a microwave-safe paper towel and heat on high for 20 seconds. Repeat if necessary.
For the best experience, enjoy it fresh. Let’s continue this delightful gluten-free baking journey together!
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Click here to watch the simple, step-by-step video tutorial.
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