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! If you love this one, my easiest red lentil bread and gluten-free seeded bread are next on your bake list.
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 30 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, or Gluten-free Seeded 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)
Ingredients
- 1.5 cups (280 g) dried split red lentils
- 0.5 cups (85 g) dry quinoa
- 1 tbsp (7 g) instant dry yeast - see notes
- 3 tbsp (45 g) dairy-free yogurt - or sub 2 tbsp olive oil
- 2 tbsp (10 g) whole psyllium husk
- 1 tsp (6 g) sea salt flakes
- 1.25 cups (295 ml) 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. Drain the lentils and quinoa thoroughly. They can hold a lot of extra water, which will keep the bread from cooking properly, I recommend letting them sit in a sieve for 10 minutes to remove the excess water
- 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) fan forced, with a metal tray on the bottom rack.
- Place the loaf pan on the metal tray and bake for 50 minutes. Do not open the oven door while the bread is cooking. Remove from the pan and baking paper, as soon as you take it out of the oven, and place on a baking cooling rack. Allow it to cool completely before slicing. Once cooled, keep in an airtight container for 3 to 4 days.
Notes
Video
Per Serving/Portion
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.
Yes, any neutral tasting yogurt will work fine.
I haven’t tried it myself, but a few people in the community have done a similar version with baking powder, so it’s worth trying.
There’s no good swap for this recipe. I’ve tested flaxseed multiple times and didn’t get consistent results. If you’re looking for a psyllium-free option, my 1-Ingredient GF Buckwheat Bread is the one to try.
Use whole psyllium husk. I haven’t tested it with powder, you might get a slightly different texture.
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I would like to say that this bread is amazing. I am diabetic so very good for me. I also added 2 tbsps of coconut flour and 2 tbsps of olive oil. I topped it with crushed pumpkin seeds. 👍
Hi V! Thank you for sharing! I’m so happy the bread is helpful for you. Love the idea of coconut flour and added pumpkin seeds. Thank you for sharing your tips x
May I ask is the 2 tbsps of olive oil you add in addition to the 2 tbsps of olive oil as substitute for 3 tbsp of dairy-free yogurt that is mentioned in the original recipe?
Hey Jo! Yes, the two tablespoons are in addition to the existing olive oil in the recipe. Hope you love it! 💚
Thanks!
I am very confused. I do not know what form of psyillium to get. All I see is powder. Please be specific. I really need to make this bread. Thanks
Hey Johanne! For this recipe, we recommend using whole psyllium husk as written. It is different from psyllium powder, which absorbs more liquid and can result in a more gummy texture. If you’re in Australia, you can find it in the health section at your regular supermarket like Coles or Woolworths. Otherwise, I would recommend doing a quick Google search to find where you can purchase it or order it in your area. Hope you love the recipe! All the best!
You are so lovely to share this recipe! I’ll try making that today and get the new year started right!
Hey Jenai! That sounds like an amazing way to start the year. Hope you love it! Let us know how you go! 🥰
Hi how to bake in air fryer?
I would not recommend making this recipe in an air fryer 💚
I wanted to ask if using Air Fryer, what temperature and timing. Air Fryer usually is lower temperature than oven. May I know why you don’t recommend using air fryer for this recipe? I bake banana bread and muffins in air fryer. And it turns out ok.
Hi Jo, An air fryer is like a super-fan oven in a small space, so bread browns much faster on the outside. That’s great for reheating or smaller breads like rolls or naan. An oven is gentler and more even, which is better for baking fresh bread, so the inside cooks properly. In an air fryer, the crust can brown too quickly, while the center remains slightly undercooked. Air fryer heating and quality also vary widely across brands. I always make recommendations based on the best results I know I can confidently suggest for everyone. But at the end of the day, we all work with what we have at home. If you’ve had good experiences using your air fryer before, that’s fantastic, and feel free to experiment. Let us know how you go if you try it 🙂
Ah ha!, Christine (comment below) used ground flaxseed. I will try that!
thank you for this recipe; haven’t tried it yet. I don’t have any psyllium husk. I read in another recipe that I could substitute ground flax seed. What are your thoughts?
Hi lovely, I tried over 10 times to make it work with ground flaxseed and it was definitely edible, but a little more dense. About half the time, the lower part had a line around 1 cm thick that just would not cook 😅 I tried many different versions and could not figure out why. This is why I recommend psyllium instead of flaxseed, I just could not get a consistent enough result to confidently recommend it to thousands of people. But I definitely ate all those trial breads 😅 Let me know how you go x
Thank you for your quick reply.
Happy New Year,
Theresa
You too lovely 💚