How to make Simple No Knead Gluten Free Lentil Bread

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Today I bring another recipe for gluten-free bread. This is a simple and easy to make no-knead, gluten-free Lentil Bread. It also tastes delicious and has a nice texture!

Very few ingredients are needed for the basic recipe: lentils, psyllium, olive oil, salt, baking soda, and water. You just need to wait a bit for the lentils to be soaked and blend everything. You can add some kind of extra spice in it, such as coriander powder or cumin powder, if you like, but I can tell you that this simple version is already really tasty! I added pumpkin seeds as a topping and flax seeds for extra nutritional value, but these 2 ingredients are optional.

Just like my other recipe of gluten-free, no-knead Buckwheat Nordic Bread, this one requires no kneading and has no gluten. Different from the buckwheat bread recipe, we don’t need to give this one time to ferment. We just need to have the lentils soaked and soft so they can blend easily in the blender.

This recipe is packed with fiber and nutrients and tastes really good. Lentils are a great source of plant-based protein, B vitamins, iron, magnesium, potassium and zinc.

I hope you give this healthy recipe a try!

No-Knead Gluten-Free Lentil Bread Recipe Ingredients:

A little bit about the ingredients I used for this recipe. The exact measurements are described in the recipe form below.

Lentils: I used brown lentils for this recipe, but it works with other types of lentils as well, such as red or green lentils.

Psyllium: It works as a thickener, binding agent, and texture enhancer in baking. It is also a source of fiber.

Olive oil: Besides the good taste, it is used to keep the bread moist.

Salt: To enhance flavor. Add it according to your taste.

Baking soda: To help the dough to rise a bit and be a bit more fluffy.

Water: We need water to blend everything nicely and smoothly.

Flax seeds (optional): If you want to increase the nutritional value, you can also add around 2 tablespoons of flax seeds.

Pumpkin seeds (optional): I added pumpkin seeds as a topping because I like the taste and texture. It also adds more nutritional value to the recipe, but it is an optional ingredient. You can add a different topping or no topping at all.

How to make No-Knead Gluten-Free Lentil Bread:

Although this is another extremely easy recipe to make, you need to plan it in advance, because you need to soak the lentils for about at least 8 hours or overnight. But once your lentils are ready and soft, this is extremely easy and bakes quite fast.

First, soak the lentils in water overnight. Once the lentils are soft, preheat the oven to 180°C /350°F. Discard the water from the soaking. Add the lentils in a blender with the other ingredients except the psyllium: olive oil, salt, baking soda, and water. If you choose to add any other ingredient, such as flax seeds, also add them with the other ingredients in the blender. Blend the ingredients until the dough looks smooth, with no big pieces of lentils. You can use an immersion hand blender instead of a blender if you prefer.

Pour the dough into a bowl and add the psyllium. With a spatula, blend it all, until all the ingredients are well-blended and you have a homogeneous-looking dough.

Then, pour the dough into a loaf pan covered with a baking sheet and put it in the center of the oven. You can add some toppings, such as pumpkin seeds. Bake it for 30-35 minutes or until the top is slightly golden and presents a crack. Since every oven is different, you want to keep a look at it to avoid getting it burned.

And that’s it, the bread is ready! Wait for it to cool down before cutting or removing it from the loaf pan, so it doesn’t break in crumbles.

I hope you enjoy it!

No-Knead Gluten-Free Lentil Bread

Gluten Free No-Knead Lentil Bread Recipe: simple, healthy and delicious!

140 g lentils
30 g psyllium
100 mL water
30 mL olive oil
5 g baking soda
2 tbsp flax seeds, (optional)
2 tbsp pumpkin seeds, (optional)
salt, (to taste)

Soak the lentils in water overnight or for at least 8h.
Once the lentils are soft, pre-heat the oven to 180°C /350°F and discard the water from the soaking.
Add the lentils in a blender with the other ingredients except the psyllium: olive oil, salt, baking soda and water. If you choose to add any other ingredient, such as flax seeds, also add them with the other ingredients in the blender. Blend the ingredients until the dough looks smooth, with no big pieces of lentils. You can use an immersion hand blender instead of a blender, if you prefer.
Pour the dough in a bowl and add the psyllium. With a spatula, blend it all, until all the ingredients are well-blended and you have a homogeneous-looking dough.
Pour the dough in a loaf pan covered with a baking sheet and put it in the center of the oven. You can add some toppings, such as pumpkin seeds. Bake it for 30-35 minutes or until the top is slightly golden and presents a crack. Since every oven is different, you want to keep a look at it to avoid getting it burned.

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