Lentil Bread
Prep 15 minCook 45 minEasy1 servings
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.
Instructions
- 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.
- Preheat the oven to 200°C / 400°F. Grease a 9x5" loaf pan and line with parchment paper if desired.
- 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.
- Pour the mixture into a large bowl and stir in the cornstarch, ground flax seeds, and baking powder until fully combined.
- 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.
- 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.
- Remove from the oven, immediately take out of the pan, and let cool completely on a wire rack before slicing.
