Red Lentil Quinoa Bread (Gluten-Free) Recipe

Introduction

This Red Lentil Quinoa Bread is a hearty, gluten-free option perfect for anyone seeking a nutritious homemade loaf. Combining the earthiness of red lentils and the nutty flavor of quinoa, it creates a moist bread with a slightly chewy texture and subtle tang from dairy-free yogurt.

Ingredients

• 1.5 cups dry split red lentils
• 0.5 cups dry quinoa
• 1 tbsp instant dry yeast
• 3 tbsp dairy-free yogurt (or substitute 2 tbsp olive oil)
• 2 tbsp whole psyllium husk
• 1 tsp sea salt flakes
• 1.25 cups water

Instructions

1. Step 1: Rinse the lentils and quinoa thoroughly. Place them in a large bowl, cover with cold water, and soak in the fridge for 6 to 12 hours. After soaking, drain them well and let them rest in a sieve for about 10 minutes to remove excess water which can hinder baking.
2. Step 2: In a high-speed blender, combine the soaked lentils, quinoa, instant dry yeast, dairy-free yogurt, psyllium husk, sea salt flakes, and 1.25 cups of water. Blend until the mixture is completely smooth.
3. Step 3: Line a 9.5 x 5 x 2.5 inch loaf pan with baking paper. Pour the blended mixture into the pan and let it rest uncovered at room temperature for 30 minutes.
4. Step 4: Preheat your oven to 350°F (180°C) fan forced. Place a metal tray on the bottom rack to create steam during baking.
5. Step 5: Place the loaf pan on the metal tray and bake for 50 minutes. Avoid opening the oven door during this time to ensure proper rising and cooking.
6. Step 6: Once baked, carefully remove the bread from the pan and baking paper. Transfer it to a cooling rack and allow it to cool completely before slicing.

Tips & Variations

• For a richer flavor, substitute dairy-free yogurt with olive oil but reduce the amount to 2 tablespoons for better texture.
• Make sure to drain the soaked lentils and quinoa thoroughly to avoid excess moisture that can make the bread too dense.
• Adding herbs or seeds like rosemary or sesame can enhance the flavor and texture of the bread.

Storage

Store the cooled bread in an airtight container at room temperature for up to 3 to 4 days. To refresh the texture, warm slices briefly in a toaster or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lentils instead of split red lentils?

Split red lentils break down more easily and help create a smooth batter, which is essential for this bread’s texture. Regular lentils may not blend as smoothly and could affect the final result.

Is this bread suitable for vegans?

Yes, it is vegan as long as you use dairy-free yogurt or substitute it with olive oil as noted in the recipe.

Red Lentil Quinoa Bread (Gluten-Free) Recipe

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★★★★★

4.6 from 118 reviews

• Author: Hugo
• Total Time: 7 hours (including soaking and resting time)
• Yield: 1 loaf (approx. 10-12 slices) 1x
• Diet: Gluten Free

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Description

This Red Lentil Quinoa Bread is a wholesome and gluten-free loaf, packed with protein-rich red lentils and nutrient-dense quinoa. Perfect for those seeking a nutritious, grain-free alternative, this bread combines the natural earthiness of lentils and quinoa with the gentle rise from instant yeast. Moist and tender, it is dairy-free and made with psyllium husk for fiber and structure, making it a great choice for vegan and gluten-sensitive diets.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Soak the Lentils and Quinoa: Thoroughly rinse the split red lentils and quinoa to remove any residue. Transfer them to a large bowl, cover with cold water, and soak in the refrigerator for 6 to 12 hours. After soaking, drain thoroughly and let them sit in a sieve for 10 minutes to remove excess water, which could affect the bread’s texture.
2. Blend the Ingredients: In a high-speed blender, combine the soaked lentils and quinoa, instant dry yeast, dairy-free yogurt (or olive oil), psyllium husk, sea salt, and 1.25 cups of water. Blend the mixture until it becomes a smooth, thick batter.
3. Prepare for Rising: Line a 9.5 x 5 x 2.5-inch loaf pan with baking paper. Pour the blended mixture into the pan and let it rest uncovered for 30 minutes to begin the rising process.
4. Preheat the Oven: Set your oven to 350°F (180°C) fan forced, placing a metal tray on the bottom rack to help distribute heat evenly and create a better baking environment.
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 temperature and ensure proper cooking.
6. Cool and Store: Immediately remove the bread from the pan and baking paper once taken out of the oven. Transfer it onto a cooling rack and allow it to cool completely before slicing. Store the cooled bread in an airtight container for 3 to 4 days to maintain freshness.

Notes

• Ensure lentils and quinoa are well-drained to prevent soggy bread.
• You can substitute dairy-free yogurt with olive oil if preferred.
• Do not open the oven door while baking to maintain oven temperature and ensure even cooking.
• This bread is best consumed within 3 to 4 days when stored airtight.
• Using a high-speed blender is recommended for a smooth batter consistency.

• Prep Time: 15 minutes plus 6-12 hours soaking time
• Cook Time: 50 minutes
• Category: Bread
• Method: Baking
• Cuisine: Gluten-Free

Keywords: Red Lentil Bread, Quinoa Bread, Gluten-Free Bread, Vegan Bread, Dairy-Free Bread, Psyllium Husk Bread, Healthy Bread Recipe