Red Lentil Quinoa Bread (Gluten-Free) Recipe
This Red Lentil Quinoa Bread is a gluten-free, wholesome loaf that combines the protein-packed benefits of red lentils and quinoa. Perfect for those seeking a nutritious, dairy-free bread option, it features a soft texture achieved through soaking, blending, and baking with simple ingredients like psyllium husk and dairy-free yogurt. Ideal for sandwiches or as a healthy snack, this bread is easy to make with minimal prep and uses an oven for baking.
- Prep Time: 6 hours 40 minutes
- Cook Time: 50 minutes
- Total Time: 7 hours 30 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten Free
Ingredients
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 substitute 2 tbsp olive oil)
- 1.25 cups water
Instructions
- Soak the Lentils and Quinoa: Thoroughly rinse the red lentils and quinoa under cold water, then transfer them to a large bowl and cover with cold water. Soak in the refrigerator for 6 to 12 hours to soften the grains and help with digestion. After soaking, drain thoroughly and let them sit in a sieve for 10 minutes to remove any excess water that could interfere with baking.
- Blend the Dough: In a high-speed blender, combine the soaked red lentils, quinoa, instant dry yeast, dairy-free yogurt (or olive oil), psyllium husk, sea salt, and 1.25 cups of fresh water. Blend the mixture until it reaches a smooth, batter-like consistency suitable for pouring.
- Prepare the Loaf Pan and Rest the Batter: Line a 9.5 x 5 x 2.5 inch loaf pan with baking paper to prevent sticking. Pour the blended mixture into the pan and allow it to rest uncovered at room temperature for 30 minutes to let the yeast activate and the batter slightly rise.
- Preheat the Oven: Preheat your oven to 350°F (180°C) fan forced. Place a metal tray on the bottom rack of the oven to help with even heat distribution and baking stability.
- Bake the Bread: Place the loaf pan on top of the preheated metal tray and bake for 50 minutes without opening the oven door during baking to ensure the bread cooks evenly. This slow, steady baking helps the bread set and develop a crust.
- Cool and Store: Remove the bread promptly from the loaf pan and baking paper and transfer it to a cooling rack to cool completely. This prevents moisture buildup and sogginess. Once fully cooled, slice the bread as desired and store it in an airtight container for 3 to 4 days to maintain freshness.
Notes
- Ensure the soaked lentils and quinoa are drained well to avoid excess moisture in the batter.
- You can substitute the dairy-free yogurt with olive oil if preferred, but the yogurt adds tenderness.
- Do not open the oven door during baking as this can cause the bread to collapse.
- The bread is gluten-free and suitable for those with gluten intolerance.
- Store bread in an airtight container at room temperature for optimal freshness.
- Use a high-speed blender for the smoothest batter texture.