Gluten-Free Rustic Lentil Bread
Discover a hearty, wholesome delight with this Gluten-Free Rustic Lentil Bread recipe! Perfectly crafted for those seeking a nutritious alternative to traditional bread, this loaf combines the earthy richness of red lentils with the lightness of gluten-free all-purpose flour. Enhanced with psyllium husk for a satisfying texture and natural bind, this recipe also incorporates olive oil, maple syrup, and apple cider vinegar for nuanced flavor and moisture. With minimal prep and a short bake time, it’s an easy-to-make option that’s packed with plant-based protein and entirely free of gluten. Serve it as a delicious accompaniment to soups, transform it into a sandwich, or enjoy it as a snack with your favorite spreads. Healthy, rustic, and undeniably satisfying, this bread is a must-try for gluten-free enthusiasts and flavor seekers alike!
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Recipe Information
Ingredients
- 200 grams red lentils
- 450 milliliters warm water
- 200 grams gluten-free all-purpose flour
- 20 grams psyllium husk powder
- 10 grams baking powder
- 5 grams salt
- 30 milliliters olive oil
- 15 milliliters maple syrup
- 10 milliliters apple cider vinegar
Instructions
Rinse the red lentils under cold water until the water runs clear. Place them in a bowl and cover with 450 milliliters of warm water. Let them soak for about 2 hours until they are soft and water is absorbed.
Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper or lightly grease it with olive oil.
Once the lentils are soaked and softened, blend them into a smooth puree along with any remaining soaking water using a high-speed blender or a food processor.
In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, baking powder, and salt. Mix well to ensure there are no clumps.
Pour the lentil puree into the dry ingredients, followed by the olive oil, maple syrup, and apple cider vinegar. Stir everything together until a thick dough forms.
Transfer the dough into the prepared loaf pan, using a spatula to smooth out the top. You can sprinkle some seeds or oats on top for added texture, if desired.
Place the loaf pan in the preheated oven and bake for 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Enjoy slices of this rustic, gluten-free lentil bread on its own or as a base for your favorite toppings.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2963 mg | 129% | |
| Total Carbohydrate | 251.9 g | 92% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 17.5 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
