Red Lentil Quinoa Bread (Gluten-Free)
This red lentil quinoa bread is a simple, nutritious loaf made with wholesome ingredients like red lentils and quinoa. Perfect for a healthy sandwich!
Servings
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. 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.
Video
Notes
Yogurt: can be replaced with olive oil for a slightly moister loaf.
Yeast: make sure your yeast is fresh and not too old for the best result! This recipe needs instant yeast, and won't work as written with other yeast.
Nutritional Information - Per Serving
Calories 121kcal | Carbohydrates 21g | Protein 7g | Fat 1g | Sodium 199mg | Fiber 4g | Vitamin A 1IU | Calcium 20mg | Iron 2mg