Healthy Flourless Lentil Bread

You need to try this healthy lentil bread! No flour, just a few simple ingredients, and you've got this protein-packed, super tasty loaf. This bread has low glycemic index, is gluten-free and tastes amazing!

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Ingredients

• Red lentils - I always use red lentils because they blend into the smoothest batter and bake up with the softest texture. Just don't skip soaking them-it makes all the difference!
• Greek yogurt - I recommend full-fat Greek yogurt (5% or higher) for the richest flavor and texture. Sour cream works beautifully too, and plain yogurt is a great substitute if that's already in your fridge.
• Black pepper - It might seem like a small ingredient, but don't leave it out! It adds just enough savory flavor to balance the richness of the cheese.
• Baking powder - This gives the bread a little lift, so it bakes up lighter instead of feeling dense.
• Cheddar cheese - I love using sharp cheddar because it adds so much flavor.
• Sesame seeds or Everything Bagel seasoning - I almost always sprinkle one of these on top. It adds a little crunch, extra flavor, and makes the loaf look bakery-worthy with almost no extra effort.
• If you love this bread, try my other flourless bread recipes: Mediterranean and Spinach Lentil Bread.

Tips

• Soak the lentils well - If you're short on time, soak them in hot water instead of room temperature water. It speeds things up nicely and helps them blend into a smooth batter.
• Start checking early - Every oven bakes a little differently, so I like to start checking the bread around the 40-minute mark. A toothpick inserted into the center should come out mostly clean.
• Red lentils work best - Red lentils are my first choice because they soften quickly and create the lightest texture. That said, several readers have successfully made this recipe with brown and green lentils, although the texture and baking time may vary slightly.
• Swap the herbs - Fresh dill is my favorite, but parsley, chives, basil, or even a little rosemary all work beautifully depending on what you're serving the bread with.
• Make it dairy-free - Use your favorite unsweetened plant-based yogurt and dairy-free shredded cheese. The flavor will be a little different, but it's still delicious.
• No loaf pan? No problem! - You can bake the batter in another oven-safe baking dish or even a small casserole dish. Just keep in mind that a wider or shallower pan may bake faster, so start checking for doneness a little earlier.
• Have fun experimenting - One of my favorite things about sharing recipes is seeing your variations! Just remember that any ingredient swaps or changes will naturally affect the texture, flavor, and baking time, so your loaf may turn out a little differently than mine. If you try something new and love it, I'd love to hear how it turned out in the comments!

Freezing And Storing Instructions

Lentil bread is a bit more moist than regular bread, so it doesn't keep quite the same way.

Here's what works best:

• Room temp (1-2 days):
  You can keep it in a bread bin or wrapped on the counter, but make sure it's completely cooled first. After a day or two, it can start to feel a bit dense.
• Fridge (up to 4-5 days):
  Store it in an airtight container. This helps it last longer, but it may firm up slightly - just toast or warm before eating.
• Freezer (best option):
  Slice it first, then wrap slices individually or in small portions and freeze. This way you can grab just what you need. It reheats really well in a toaster or pan.

What I like to do: I almost always freeze half right away - it keeps the texture much better than leaving it out.

More Bread Recipes

• Baked Oatmeal
• Cornbread
• Banana Bread