Red Lentil Quinoa Bread (Gluten-Free) Recipe

Introduction

Red Lentil Quinoa Bread is a wholesome, gluten-free option perfect for those seeking a nutritious and hearty loaf. Combining red lentils and quinoa, this bread offers a unique texture and great flavor without traditional flour.

Ingredients

• 1.5 cups dry split red lentils
• 0.5 cups dry quinoa
• 1 tbsp instant dry yeast (see notes)
• 3 tbsp dairy-free yogurt (or substitute 2 tbsp olive oil)
• 2 tbsp whole psyllium husk
• 1 tsp sea salt flakes
• 1.25 cups water

Instructions

1. Step 1: Thoroughly rinse the lentils and quinoa. Transfer them to a large bowl, cover with cold water, and soak in the fridge for 6 to 12 hours. Drain thoroughly and let sit in a sieve for 10 minutes to remove excess water, which helps the bread cook properly.
2. Step 2: In a high-speed blender, combine the soaked lentils and quinoa, yeast, dairy-free yogurt (or olive oil), psyllium husk, sea salt flakes, and 1.25 cups of water. Blend until the mixture is smooth.
3. Step 3: Line a 9.5 x 5 x 2.5 inch loaf pan with baking paper. Pour the blended mixture into the pan and let it rest uncovered for 30 minutes.
4. Step 4: Preheat the oven to 350°F (180°C) fan forced. Place a metal tray on the bottom rack to heat.
5. Step 5: Place the loaf pan on the hot metal tray and bake for 50 minutes without opening the oven door. Once baked, remove the bread from the pan and baking paper immediately and transfer to a cooling rack. Let cool completely before slicing.

Tips & Variations

• For a richer flavor, toast the quinoa lightly before soaking.
• Substitute the dairy-free yogurt with olive oil if you prefer a dairy-free and oil-based option.
• Ensure excess water is removed after soaking to avoid a soggy loaf.
• Add herbs like rosemary or thyme to the batter for a savory twist.

Storage

Store the cooled bread in an airtight container at room temperature for 3 to 4 days. To refresh, warm slices gently in a toaster or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this bread?

Red split lentils work best because they soften quickly and blend smoothly. Other lentils with tougher skins may affect texture and require longer soaking or cooking times.

Is this bread suitable for vegans?

Yes. Using dairy-free yogurt or olive oil ensures the recipe is vegan-friendly while still providing moisture and texture in the bread.

Red Lentil Quinoa Bread (Gluten-Free) Recipe

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4.7 from 774 reviews

This Red Lentil Quinoa Bread is a nutritious and gluten-free loaf made from soaked red lentils and quinoa, blended with psyllium husk and dairy-free yogurt to create a smooth batter. Baked to perfection, this bread offers a hearty and wholesome alternative, perfect for those seeking grain-free or gluten-free options.

• Author: mia
• Prep Time: 12 hours 40 minutes
• Cook Time: 50 minutes
• Total Time: 13 hours 30 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Gluten-Free
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1.5 cups dry split red lentils
• 0.5 cups dry quinoa
• 1 tbsp instant dry yeast
• 2 tbsp whole psyllium husk
• 1 tsp sea salt flakes

Wet Ingredients

• 3 tbsp dairy-free yogurt (or sub 2 tbsp olive oil)
• 1.25 cups water

Instructions

1. Soak Lentils and Quinoa: Thoroughly rinse the red lentils and quinoa under cold water. Transfer them into a large bowl and cover with cold water. Allow them to soak in the refrigerator for 6 to 12 hours, which softens the ingredients for better blending and baking. After soaking, drain thoroughly and let sit in a sieve for 10 minutes to remove excess water, which could prevent proper cooking.
2. Blend the Ingredients: Add the soaked lentils and quinoa into a high-speed blender along with the instant dry yeast, dairy-free yogurt (or olive oil), psyllium husk, sea salt, and 1.25 cups of water. Blend until the mixture becomes completely smooth, forming a thick batter that will create the bread’s structure.
3. Prepare the Loaf Pan and Rest Batter: Line a 9.5 x 5 x 2.5 inch loaf pan with baking paper for easy removal. Pour the blended mixture into the prepared loaf pan. Let the batter rest uncovered for 30 minutes at room temperature to allow the yeast to activate and the batter to slightly rise.
4. Preheat Oven: Preheat your oven to 350°F (180°C) with the fan setting on. Place a metal tray on the bottom rack of the oven; this helps with even heat distribution during baking.
5. Bake the Bread: Place the loaf pan on the preheated metal tray and bake for 50 minutes. Avoid opening the oven door during baking to maintain steady temperature. After baking, immediately remove the bread from the pan and baking paper, then transfer it to a cooling rack.
6. Cool and Store: Allow the bread to cool completely on the cooling rack before slicing to ensure the proper texture. Once cooled, store the bread in an airtight container where it will keep fresh for 3 to 4 days.

Notes

• Soaking the lentils and quinoa thoroughly removes excess starch and moisture, which is essential to prevent soggy bread.
• You can substitute dairy-free yogurt with olive oil if preferred; this will slightly alter the texture but maintain moisture.
• Do not open the oven door during baking to avoid disrupting the rising process.
• Use a high-speed blender to achieve the smoothest batter texture for best bread results.

Keywords: red lentil bread, quinoa bread, gluten-free bread, vegan bread, dairy-free bread, psyllium husk bread, healthy bread, yeast bread, plant-based bread