Gluten-Free Red Lentil Bread Recipe
Nadia Terry, FE teacher, Moroccan cooking and baking tutor
In this session, Moroccan cook Nadia Balmajdoub shows how to make delicious gluten-free bread using red lentils. Plus, if you're in the mood for something a bit different, you can bake the dough in muffin tins to create adorable mini loaves.
This simple 6-step recipe is easy to follow and creates a healthy high protein bread perfect for toasting or sandwich fillings.
Preparation
Set out your ingredients and equipment. Soak your red lentils overnight or for at least 3 hours.
Video time
45-60 minutes
Equipment:
- Bowl
- Wooden spoon
- Hand blender
- Greaseproof paper
- Loaf pan or muffin tin
Ingredients:
- 200g washed and pre-soaked red lentils
- 2 eggs
- 1 tsp baking powder
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- ¼ tsp salt
- 2 tbsp natural yogurt
- 1 tsp any seeds you prefer to decorate the bread
Method:
Soak your red lentils overnight or for at least 3 hours.
- Preheat your oven to 180 degrees (gas mark 4).
- In a bowl, mix the red lentils, eggs, olive oil, apple cider vinegar, natural yogurt, baking powder and salt.
- Blend all the ingredients with your hand blender until you have a smooth batter.
- Line your loaf pan or muffin tin with grease proof paper.
- Pour in the batter and sprinkle the seeds on top to decorate.
- Bake in the preheated oven for 30 – 40 minutes.
Let it cool and enjoy toasted or with your favourite sandwiches.
Moroccan Bissara Recipe – Classic Fava Bean Soup
If you enjoyed this recipe with Nadia, and looking for a super high-protein, healthy meal, try your lentil bread with this fava bean soup!
