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FLOURLESS PROTEIN BREAD sans gluten Recipe

FLOURLESS PROTEIN BREAD sans gluten Recipe

5.2 from 13 reviews

This flourless protein bread is a nutritious, gluten-free loaf made from red lentils and olive oil, enhanced with instant yeast for a light texture. Perfect for those seeking a high-protein, grain-free bread option that supports a healthy lifestyle and aids in digestive comfort.

Ingredients

Scale

Basic Ingredients

  • 1 lbs red lentils
  • 1/4 cup olive oil
  • 3/4 cup water
  • 1 pack instant yeast (about 7 g)
  • Salt, to taste (optional)

Instructions

  1. Soak lentils: Rinse the red lentils thoroughly and place them in a large bowl. Cover with plenty of water and soak overnight to soften and reduce cooking time.
  2. Drain and blend: After soaking, drain and rinse the lentils well. Add them to a blender along with 3/4 cup water, 1/4 cup olive oil, and salt if using. Blend on high speed until you achieve a smooth batter.
  3. Add yeast: Add the instant yeast to the lentil batter and pulse a few times to mix it in evenly without over-blending.
  4. Prepare for baking: Pour the batter into a greased bread mold or loaf pan. Allow it to rest for 15 minutes at room temperature to let the yeast activate.
  5. Bake the bread: Preheat your oven to 350°F (175°C). Place the bread mold inside and bake for 40 minutes until the crust is lightly golden and a toothpick inserted in the center comes out clean.
  6. Cool and serve: Remove the bread from the oven and let it cool completely in the mold before slicing to preserve its texture.

Notes

  • Soaking lentils overnight is crucial for texture and digestibility.
  • You may add herbs or spices to the batter for additional flavor.
  • This bread is best consumed within 2-3 days or can be frozen for longer storage.
  • Use a blender with a strong motor to ensure a smooth batter.
  • Adjust salt level according to dietary preferences.

Nutrition

Keywords: flourless bread, protein bread, gluten-free bread, red lentil bread, healthy bread, vegan bread