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Lentil Bread

Lentil Bread

A simple, gluten-free bread made entirely from blended lentils — no flour needed. Crispy on the outside, moist on the inside, and easy to prepare with just a handful of ingredients.

Prep15 min
Cook45 min
Total60 min
 1 serving
Easy

Ingredients

  • Red Lentils(soaked)
    300 g
  • Water
    150 ml
  • Extra Virgin Olive Oil
    1 tbsp
  • Cornstarch
    0.5 cup
  • Ground Flaxseeds
    4 tbsp
  • Baking Powder
    2.75 tbsp

Instructions

  1. Rinse the lentils and place them in a large bowl. Cover with enough water (room temperature) by a couple of inches. Soak for at least 6 and up to 24 hours.
  2. Preheat the oven to 200°C / 400°F. Grease a 9x5" loaf pan and line with parchment paper if desired.
  3. Drain the soaked lentils and add them to a high-powered blender together with the water, olive oil, and salt. Blend until completely smooth, scraping down the sides as needed.
  4. Pour the mixture into a large bowl and stir in the cornstarch, ground flax seeds, and baking powder until fully combined.
  5. Scrape the batter into the prepared loaf pan. Bang the pan on the counter a few times to release air bubbles and smooth the top.
  6. Bake for about 45 minutes until golden brown on top. Start checking at 40 minutes - the bread is done when it sounds hollow when tapped.
  7. Remove from the oven, immediately take out of the pan, and let cool completely on a wire rack before slicing.