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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/red-lentil-quinoa-bread-gluten-free-recipe/