Protein-Packed Flourless Lentil Bread: Gluten-Free & Wholesome

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If you love nourishing recipes that deliver incredible flavor without compromising on health, this Protein-Packed Flourless Lentil Bread is about to become a staple in your kitchen. Made with simple pantry ingredients, this gluten-free loaf offers impressive nutrition, rich flavor, and a tender, satisfying texture—without a trace of flour.

Each slice is infused with fresh herbs, a touch of savory cheese, and the natural nuttiness of red lentils. Whether you enjoy it warm with avocado, use it as a sandwich base, or pair it with soups and salads, this bread brings convenience, versatility, and wholesome goodness to any meal.

Ingredients

For the Flourless Lentil Bread

• 1 cup dry red lentils (rinsed & soaked for at least 2 hours)
• 2 tbsp fresh dill, chopped (or substitute parsley/thyme)
• 1 cup Greek yogurt (or thick sour cream)
• 2 medium eggs (or 2 flax/chia eggs)
• 2 tbsp olive oil (or melted coconut oil)
• ½ tsp black pepper
• 1 tsp baking powder
• 1 cup grated cheddar cheese (or dairy-free alternative)
• 2 tbsp sesame seeds
• 1 tsp salt

Instructions

Step 1 — Soak the Lentils

1. Rinse the lentils well under cold water.
2. Place them in a bowl and cover with water.
3. Soak for at least 2 hours (or 30 minutes using hot water).

Step 2 — Blend the Base

1. Drain the lentils completely.
2. Blend them in a food processor until smooth and creamy.

Step 3 — Prepare the Batter

1. Transfer the lentil purée to a mixing bowl.
2. Add eggs, Greek yogurt, olive oil, baking powder, black pepper, salt, dill, and grated cheddar.
3. Mix until the batter is smooth and unified.

Step 4 — Prep the Pan

1. Preheat oven to 400°F (200°C).
2. Line an 8×4-inch loaf pan with parchment paper.

Step 5 — Fill & Bake

1. Pour the batter into the loaf pan and smooth the top.
2. Sprinkle sesame seeds over the surface.
3. Bake 45–50 minutes, or until golden and a toothpick comes out clean.

Step 6 — Cool, Slice & Serve

1. Cool in the pan for 10 minutes.
2. Transfer to a board, slice, and enjoy!

Pro Tips

• Soaking is essential — fully hydrated lentils create a smoother batter and lighter loaf.
• Use fresh baking powder for proper rise.
• Blend thoroughly — grainy batter leads to dense bread.
• Customize your herbs — dill, thyme, oregano, or parsley all work beautifully.
• Let it cool before slicing to prevent crumbling.

Why This Recipe Works

• Naturally gluten-free with no flour added
• High in plant-based protein and fiber
• Meal-prep friendly and stays fresh all week
• Requires minimal ingredients
• Versatile flavor profile that pairs with many meals
• Perfect for breakfast, snacks, or light lunches

Substitutions & Variations

Flavor Boosts

• Add sun-dried tomatoes for Mediterranean flair.
• Swap cheddar for feta or goat cheese.
• Mix in paprika or chili flakes for extra heat.
• Add 1/4 cup chopped walnuts for crunch.

Diet-Friendly Modifications

• Egg-free: Use flax or chia eggs.
• Dairy-free: Replace Greek yogurt and cheese with plant-based versions.
• Veggie boost: Add shredded zucchini or carrot.

Sweet-Savory Twist

• Add a spoonful of honey or maple syrup for mild sweetness.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Soak and blend lentils up to 24 hours early.
• Prep the batter and refrigerate up to 3 days before baking.

Storage

• Refrigerator: Store slices in an airtight container for up to 1 week.
• Freezer: Wrap each slice individually and freeze for up to 3 months.

Reheating

• Warm slices in a 350°F oven or toaster until heated through.
• Avoid microwaving to maintain texture.

Serving Ideas

• Avocado toast with lemon and chili flakes
• Hummus spread for a protein-rich snack
• Side for soups like tomato basil or lentil soup
• Topped with fresh greens and a poached egg
• With roasted vegetables for a hearty meal
• As a sandwich base for lighter, healthier lunches
• Alongside cheese boards for savory contrast

Nutrition (Per Serving Estimate)

• Calories: 150
• Carbs: 20g
• Protein: 8g
• Fat: 4g
• Fiber: 5g
• Sodium: 300mg
  (Mineral and vitamin values approximate.)

Frequently Asked Questions

Can I use a different type of lentil?

Red lentils work best because they soften quickly and blend smoothly.

Why didn’t my bread rise?

Your baking powder may be expired, or the lentils may not have been fully blended.

Can I freeze the whole loaf?

Yes, but slicing before freezing makes reheating easier and faster.

Is this recipe gluten-free?

Yes—this loaf uses no flour and is naturally gluten-free.

Can I make it vegan?

Replace the eggs with flax/chia eggs and use dairy-free yogurt and cheese.

Why is my bread dense?

This usually happens when:

• Lentils weren’t soaked enough
• Batter wasn’t blended smoothly
• Old baking powder was used

This Protein-Packed Flourless Lentil Bread proves that healthy doesn’t mean boring. With simple ingredients, a quick prep process, and endless ways to customize and enjoy it, this wholesome loaf is perfect for everyday meals. Whether you’re looking for gluten-free options, high-protein snacks, or a new favorite homemade bread, this recipe delivers every time.

Protein-Packed Flourless Lentil Bread (Gluten-Free, High-Protein & Easy)

A gluten-free, high-protein flourless lentil bread that’s simple, nutritious, and perfect for breakfast, snacks, or meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Soak Time 2 hours hrs

Total Time 1 hour hr 10 minutes mins

Course Bread

Cuisine American

Servings 8

Calories 150 kcal

Ingredients

  

• 1 cup dry red lentils (rinsed & soaked for at least 2 hours)
• 2 tbsp fresh dill, chopped (or substitute parsley/thyme)
• 1 cup Greek yogurt (or thick sour cream)
• 2 medium eggs (or 2 flax/chia eggs)
• 2 tbsp olive oil (or melted coconut oil)
• ½ tsp black pepper
• 1 tsp baking powder
• 1 cup grated cheddar cheese (or dairy-free alternative)
• 2 tbsp sesame seeds
• 1 tsp salt

Instructions

 

Step 1 — Soak the Lentils

• Rinse the lentils well under cold water.
• Place them in a bowl and cover with water.
• Soak for at least 2 hours (or 30 minutes using hot water).

Step 2 — Blend the Base

• Drain the lentils completely.
• Blend them in a food processor until smooth and creamy.

Step 3 — Prepare the Batter

• Transfer the lentil purée to a mixing bowl.
• Add eggs, Greek yogurt, olive oil, baking powder, black pepper, salt, dill, and grated cheddar.
• Mix until the batter is smooth and unified.

Step 4 — Prep the Pan

• Preheat oven to 400°F (200°C).
• Line an 8×4-inch loaf pan with parchment paper.

Step 5 — Fill & Bake

• Pour the batter into the loaf pan and smooth the top.
• Sprinkle sesame seeds over the surface.
• Bake 45–50 minutes, or until golden and a toothpick comes out clean.

Step 6 — Cool, Slice & Serve

• Cool in the pan for 10 minutes.
• Transfer to a board, slice, and enjoy!

Notes

• Soaking time determines texture—don’t shortcut it.
• Fresh herbs improve aroma and flavor.
• Allow the loaf to cool before slicing for cleaner pieces.
• Works beautifully for meal prep and freezes well.

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