I’m really excited to share this Red Lentil Quinoa Bread recipe with you! After the massive success of our One-Ingredient GF Buckwheat Bread, so many of you have been asking me for more bread alternatives. After testing this new bread recipe over a dozen times, I’m so happy to say it is absolutely amazing! It has quickly become a staple in our kitchen because it’s effortless to make, uses simple ingredients, and is the perfect base for protein and fiber-packed sandwiches. Good quality gluten-free bread can be pretty expensive, too… where I live, it’s usually around $10 to $15 a loaf, but this budget-friendly version comes to around $3.70 AUD ($2.50 USD)!
Red lentils, quinoa, and yogurt are staples in many homes. If you’ve done any gluten-free baking before, I bet you have some psyllium husk in your pantry. If you’re unfamiliar with it, you’ll be happy to know that it’s widely available, budget-friendly, and has a long shelf life. Psyllium husk is a key ingredient in making gluten-free bread more bouncy and elastic — qualities usually provided by gluten.
After a quick blend, short rise, and bake, the result is a soft, fluffy, and light oil-free bread. I was pleasantly surprised to discover that the lentils are completely undetectable in the flavor. This bread is perfect for toasts and sandwiches, and I suspect it will have the ideal texture for gluten-free vegan French toast — something I’ll definitely have to try soon!
Why I Love This Recipe
- High in protein: from the combination of red lentils and quinoa.
- Gluten-free: making it a great option for those avoiding wheat.
- Rich in fiber: promoting healthy digestion.
- Oil-Free: perfect for those following a whole food plant-based diet (WFPB).
- Simple ingredients: that are easy to find and affordable.
- Quick to make: once you’ve soaked the red lentils and quinoa, the bread takes less than 2 hours before being ready to eat.
- Straightforward: no fermentation or complicated steps are required; this recipe is foolproof!!
Ingredient Notes
- Red lentils: These split lentils cook quickly and blend smoothly. They’re a great source of plant-based protein and fiber. Lentils are rich in minerals, including iron; two slices of this bread bring 4 mg of iron, making it a great start to an iron-packed sandwich.
- Quinoa: A perfect gluten-free grain that adds texture and boosts the protein content. Always rinse quinoa thoroughly before cooking to remove the bitter coating.
- Instant yeast: Helps the bread rise.
- Dairy-free yogurt: This adds moisture and binds the dough together. If preferred, you can substitute with olive oil, which will yield a slightly different, slightly more moist texture.
- Psyllium husk is essential for keeping the bread moist and adding fiber. It acts as a binder in place of gluten.
How to Make This Recipe (Summary)
Rinse the lentils and quinoa thoroughly to remove bitterness. Soak them in cold water for 6-12 hours in the fridge, then drain and rinse again.
Blend the lentils, quinoa, yeast, yogurt (or olive oil), psyllium husk, salt, and water until smooth.
Transfer the mixture to a lined loaf pan and let it rest uncovered for 40 minutes to rise.
Preheat the oven to 350°F (180°C) with a metal tray on the bottom rack. Bake the loaf for 50 minutes,
Once golden, remove from the loaf tin and let it cool completely before slicing. View recipe card below for detailed instructions.
Variations and Tips
- For a salt-free option, swap for your spices of choice. For extra flavor, add 1 teaspoon of garlic powder or herbs. Garlic helps our body absorb iron, so it makes a great pairing. Garlic bread, anyone?
- Let the bread cool completely before slicing to prevent it from crumbling.
- Meal-Prep: It’s easy to prep in advance and can be frozen. I usually keep half fresh, wrapped in a clean kitchen cloth, to consume in a couple of days and slice and freeze the rest. Toast when ready to eat, and it’s as good as fresh! This way, you can toast a piece whenever you want some delicious bread.
- Cost-effective: Good quality, nourishing, gluten-free bread can be pretty expensive where we live, often costing around $15 AUD ($9.80 USD), whereas this Red Lentil and Quinoa Breads come out at about $3.7 AUD ($2.5 USD). Of course, this can vary depending on your location.
- This bread pairs wonderfully with some avocados, or our Red Lentils Hummus, or Beet Hummus, and topped with Easy Pickled onions.
- If you like the idea of using lentils in gluten-free alternatives to baked goods, try our GF Pizza Crust or 2-Ingredient Quinoa-Red Lentils Wraps.
- For another delicious, dense bread alternative, try our viral 1-Ingredient Buckwheat Bread.
Why You’ll Love This Red Lentil Quinoa Bread TLDR
- Gluten-free
- High-protein
- Oil-Free
- Simple ingredients
- Healthy and satisfying
- Vegan
Red Lentil Quinoa Bread (Gluten-Free)
Video
Ingredients
- 1.5 cups dry split red lentils
- 0.5 cups dry quinoa
- 1 tbsp instant dry yeast (see notes )
- 3 tbsp dairy-free yogurt (or sub 2 tbsp olive oil)
- 2 tbsp whole psyllium husk
- 1 tsp sea salt flakes
- 1.25 cups water
Instructions
- Thoroughly rinse the lentils and quinoa. Transfer to a large bowl and cover with cold water. Soak for 6-12 hours in the fridge, then drain and rinse again.
- In a high-speed blender, add the lentils, quinoa, yeast, yogurt, psyllium husk, salt, and 1.25 cups of water. Blend until smooth.
- Line a 9.5x5x2.5in loaf pan with baking paper and transfer the mixture to the pan. Let it rest uncovered for 30 minutes.
- Preheat the oven to 350°F (180°C) with a metal tray on the bottom rack.
- Place the loaf pan on the metal tray and bake for 50 minutes. Remove from the pan and baking paper, and allow it to cool completely before slicing.
Notes
Per Serving
FAQ
Yes, it’s naturally gluten-free with red lentils and quinoa.
Yes, slice and freeze it in an airtight container for up to 3 months.
Red lentils are ideal because of their quick cooking time and texture. I do not recommend making substitutions.
It pairs well with hummus, avocado, and pretty much any sandwich toppings! One of my favorite combos is avocado, hummus, caramelized onions, pickled onions, finely sliced grilled tofu, and baby spinach—so delicious!
Yes this recipe is suitable for a whole food plant-based diet.
Soaking red lentils and quinoa softens them for blending, resulting in a better texture. It also reduces phytic acid, increasing the bioavailability of key nutrients like iron and zinc. This simple step helps you get more nutrition from your bread while ensuring a light, fluffy texture.
How to avoid the bread to sink in the middle while it is in the oven ?
Thanks !
Hey Ana, You could try letting it rise for a little less, maybe 25 to 30 minutes x
I’m looking for to trying the recipe. Wondering why it needs to be on the lowest oven rack setting
It helps cook the bottom of the bread better 🙂 The lower part was a little more dense when I tested it with yogurt on the middle rack, cooking it on the bottom, solved it!
Napravila sam hleb od crvene leće i kinoe ali unutra je bio kak živ. Gde mi je greška?
Thanks! I can’t wait to try it!
Can I use psyllium husk powder? I make my own Greek yogurt-is that an ok substitute? Do you think it would rise higher in an 8×4 bread pan or would it flow over the edge when rising? It sounds like an amazing recipe!
Hey Sally-Anne, I have not tried with powder, you might get a slightly different texture. I think any yogurt will work! It could work with your loaf pan, maybe just keep 3 cm to the top, when pouring the batter in, as it does rise a bit. You might also need to cook for a slightly longer time 🙂
Hi I would like to try this recipe but wondered if it would turn out as successfully if I used dairy yogurt..?
Hey Stuart, I think any yogurt will work, I’ve also given measurements for olive oil in post 🙂
Hi! Would this bread toast well in a regular toaster? Thank you!
Yes it should 🙂
Made it for the first time. It was easy, tasty and kinda fluffy! Loved it so much.
Hey Kristen, so happy you loved it 💕
Isn’t psyllium husk taken from wheat therefore has gluten in it?
Psyllium does not come from wheat but from a plant called Plantago ovata. It is indeed gluten-free 🙂
Is there anything that could be used to sub out the yeast?
I have not tried yet, but a couple of people on Instagram mentioned doing a similar version with baking powder, so I think it’s worth trying! Would love to know how you go 💚
Could you give me the nutritional value please
They are just under the recipe instructions 🙂 click “nutritional information”