Lentil Bread (High Protein, Gluten Free, Yeast Free) (Edit recipe)

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This high-protein, gluten-free, and yeast-free bread is made with lentil flour and oat flour—no traditional flour, no kneading, and no yeast needed! It’s soft, satisfying, and packs twice the protein of white bread. Bonus: it’s freezer-friendly and perfect for sandwiches or toasts.

Customize it with spices like cumin, turmeric, or rosemary for a flavorful twist!

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Original Recipe

PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

12

Serves: 4-6

Ingredients

1.5 cup Red Lentil Flour
0.5 cup Oat Flour
2 Tbsp Psyllium Husk, Ground
1 tsp Baking Soda
0.5 tsp Salt
0.5 tsp Cumin, Ground
0.5 tsp Turmeric
0.5 tsp Rosemary, Dried

Wet Ingredients

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350°F (175°C).
Line a 9x5-inch loaf pan (I use a Martha Stewart brand one) with parchment paper.
In a large bowl, whisk together all dry ingredients.
Add the wet ingredients and mix until well combined. The batter should be thick but spreadable.
Pour the batter into the prepared pan and smooth the top.
Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	488
Fat:	6 g
Carbohydrates:	76 g
Protein:	30 g
Cholesterol:	0 g
Sodium:	594 mg
Fiber:	30 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.