Red Lentil Quinoa Bread (Gluten-Free)

Close-up of the red lentil quinoa bread loaf showing its soft texture.

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!

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME50

Resting Time6 40

TOTAL TIME7 40

Servings 12

Course Bread

Cuisine Plant-Based

Keyword 10 ingredients or less, easy bread recipe, gluten-free bread, High Protein, lentil bread, quinoa bread

Season Fall, Spring, Summer, Winter

Ingredients

1 ½ cups dried split red lentils
½ cup 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 ¼ 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.

Oven temperatures: This recipe was tested in a convection (fan-forced) oven, which circulates hot air so it bakes faster and more evenly. If you’re using a conventional (non-fan) oven, you can try increasing the temperature by about 35°F (20°C). Every oven behaves a little differently, so results may vary. Keep the oven door closed until the end of the suggested time, then trust your eye: it may need a little longer to become golden and cooked through.

Nutritional Information - Per Serving