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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

Gluten-Free Red Lentil Bread Recipe | Virtual Village Hall | Royal Voluntary Service

Text reads, "Gluten-Free Red Lentil Bread Recipe with Nadia Terry" over the main image at the top of this page.
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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.

  1. Preheat your oven to 180 degrees (gas mark 4).
  2. In a bowl, mix the red lentils, eggs, olive oil, apple cider vinegar, natural yogurt, baking powder and salt.
  3. Blend all the ingredients with your hand blender until you have a smooth batter.
  4. Line your loaf pan or muffin tin with grease proof paper.
  5. Pour in the batter and sprinkle the seeds on top to decorate.
  6. 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!

Main image: A bowl of Moroccan bissara, vegan fava bean soup. On a wooden table with herbs on top