If you’re aching for a hearty bread that’s equal parts wholesome and satisfying, you’ll be thrilled by this vegan lentil bread gluten free recipe. Packed with plant-powered protein and tons of fiber, this loaf proves that gluten free, vegan baking can be both deeply nourishing and delicious. Whether youโre new to free-from baking or already obsessed, this easy mix-and-bake recipe will soon become your go-to for sandwiches, snacking, and beyond.
Ingredients You’ll Need
Every ingredient in this vegan lentil bread gluten free recipe plays a starring role โ balancing flavor, texture, and nutritional punch. The beauty here is in both simplicity and substance: you wonโt find a long list, but each item is essential for achieving that perfect dense-but-moist crumb youโll crave again and again.
- Red lentils: These cook quickly and blend smoothly, forming the hearty, protein-rich base of your bread.
- Gluten free oats: Oats give structure and a subtle nuttiness, lending chew while keeping things 100% gluten free.
- Baking powder: This classic leavening agent gives the bread a gentle lift without any need for yeast.
- Olive oil: Adds moisture and a touch of richness for a non-dry, tender loaf.
- Lemon juice: Provides just the right acidity to help the bread rise and flavors shine bright.
- Salt: Enhances all the flavors, turning humble pantry staples into something special.
- Water: The secret to blending everything together smoothly โ itโs the magic ingredient that activates both the oats and the lentils.
- Optional: Dried herbs or spices (rosemary, cumin, garlic powder, etc.): Totally up to you, but these give your vegan lentil bread gluten free wonderful personality and depth!
How to Make vegan lentil bread gluten free
Step 1: Soak and Prep Your Lentils
Start by giving your red lentils a good rinse, then place them in a bowl and cover with plenty of water. Allow them to soak for at least 1 hour (or even overnight, if you like to plan ahead). This softens them up for a creamy blend and perfectly moist crumb in your vegan lentil bread gluten free.
Step 2: Preheat and Prepare Your Pan
While your lentils are finishing their soak, preheat your oven to 350ยฐF (175ยฐC). Line a loaf pan with parchment paper or lightly grease with a little more olive oil โ this ensures your bread releases easily after baking.
Step 3: Blend the Batter
Drain your soaked lentils, then add them to a blender or food processor along with the gluten free oats, water, olive oil, lemon juice, baking powder, and salt. Blitz everything until the mixture is completely smooth and thick, scraping down the sides if needed. At this stage, fold in any dried herbs or spices you want to include for extra pizzazz.
Step 4: Pour and Smooth
Transfer your vegan lentil bread gluten free batter into the prepared loaf pan. Smooth the top with a spatula so it bakes evenly. Top with extra oats, seeds, or a light dusting of herbs if you want a bakery-style finish.
Step 5: Bake to Golden Perfection
Slip the loaf into your preheated oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. The breadโs top should be firm and golden. Let it cool in the pan for 10-15 minutes before removing it to finish cooling on a rack โ this helps the structure set up perfectly.
How to Serve vegan lentil bread gluten free
Garnishes
A loaf this gorgeous deserves a little extra love! Brush the top of your vegan lentil bread gluten free with olive oil for a beautiful sheen, or shower on chopped fresh herbs, flaky salt, or a sprinkle of sunflower or pumpkin seeds before baking for visual flair and crunch.
Side Dishes
This bread is made for soaking up flavors! Itโs perfect alongside creamy soups (think tomato or butternut squash), crisp salads, or hummus platters. Try it with a hearty bowl of stew, or even served warm with plant-based butter for the ultimate comfort food.
Creative Ways to Present
Level up your vegan lentil bread gluten free by toasting thick slices and topping with smashed avocado, pickled veggies, or a swipe of cashew cream cheese. Cube it for homemade gluten free croutons, or use it as the sturdy base for loaded open-faced sandwiches and vegan bruschetta.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your vegan lentil bread gluten free tightly in wax paper or eco-friendly wrap and store at room temperature for up to two days. For longer freshness, stash it in the fridge โ just be sure the loaf is completely cool to avoid moisture buildup.
Freezing
This bread freezes beautifully! Slice the cooled loaf, then lay the pieces in a single layer on a baking sheet to freeze. Once solid, transfer to a freezer-safe bag or container. This method lets you quickly grab a slice (or several) whenever the craving strikes.
Reheating
To bring your vegan lentil bread gluten free back to its just-baked glory, toast slices straight from the fridge or freezer. A quick refresh in a toaster or hot skillet revives the lovely chewiness and aroma without drying it out.
FAQs
Can I use other types of lentils instead of red lentils?
Red lentils are preferred for their quick-cooking and creamy texture, which blends easily for a smooth bread batter, but you can experiment with split yellow lentils. Green or brown lentils tend to be firmer and may result in a gritty texture.
Is this vegan lentil bread gluten free recipe suitable for meal prep?
Absolutely! Its solid structure and subtle flavor make it perfect for weekly meal prep, whether youโre planning sandwiches, quick breakfasts, or snack boards.
Do I need to add sweeteners or sugar?
Not at all! The natural nuttiness of the lentils and oats gives this bread plenty of flavor, but if you want a sweeter version, you could add a tablespoon of maple syrup or a handful of dried fruits.
How do I know when the bread is fully baked?
Insert a toothpick or thin knife into the center of the loaf; if it comes out clean (or with just a few moist crumbs), your bread is ready. The top should be firm to the touch and gently golden.
Can I add seeds, nuts, or veggies for extra texture?
Definitely! Fold in chopped walnuts, roasted seeds, or even finely grated carrots or zucchini after blending the batter, just before baking. Adjust bake time slightly if you add a lot of mix-ins.
Final Thoughts
I canโt recommend trying this vegan lentil bread gluten free enough! Itโs one of those originally humble recipes that delights everyone at the table. Whether you bake it for everyday toast, hearty sandwiches, or a healthy snack, let it become a delicious new staple in your kitchen.
Printvegan lentil bread gluten free Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: Global
- Diet: Vegan
Description
This vegan lentil bread is a delicious gluten-free option that’s packed with protein and flavor. It’s perfect for those following a vegan or gluten-free diet.
Ingredients
Dry Ingredients:
- 1 cup lentil flour
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 1 cup non-dairy milk
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
Instructions
- Preheat the oven: to 350ยฐF (180ยฐC) and grease a loaf pan.
- Mix dry ingredients: In a bowl, combine lentil flour, almond flour, tapioca flour, baking powder, and salt.
- Prepare wet ingredients: In another bowl, mix non-dairy milk, olive oil, maple syrup, and flax egg.
- Combine: Pour wet ingredients into the dry ingredients and mix until well combined.
- Bake: Pour the batter into the loaf pan and bake for 40-45 minutes or until a toothpick comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve: Slice the bread once cooled and enjoy!
Notes
- You can add herbs or spices like rosemary or garlic powder for extra flavor.
- This bread is best stored in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Your email address will not be published. Required fields are marked *