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Fluffy Red Lentil Bread {Grain-Free, Vegan}

3-ingredient fluffy red lentil bread made with red lentils & coconut flour! It is vegan, oil-free, nut-free, grain-free & sugar-free.

fluffy red lenil sandwich bread, cut into squares, on a white plate

Tender Bread Made from Red Lentils

I started the week with some “wow.” Let’s keep it going.

No. Let’s amp it up. After all, it’s Friday.


Introducing a brand new bread, one you have never seen before: Fluffy Red Lentil Bread.

You can eat it any which way you like, but it is especially excellent as a sandwich bread, because–I kid you not–it tastes a lot like tender, old-fashioned, fine-crumb white bread.

It’s not “wow.” It’s “WOW!!!!!!”

fluffy red lentil bread sliced and used in a sandwich with spinach and hummus

Red Lentils + Coconut Flour = Wow-Worthy Bread

I was so jazzed by my lentil tortilla recipe success that I decided to see what else I could conjure with soaked, pureed lentils. It’s true; a blender full of lentil mush gets my creative juices flowing.

My first thought was to try another form of flatbread, perhaps something similar to a focaccia. I know that coconut flour works well in combination with chickpea flour, so I added a few tablespoons, along with salt and some oil. I made that first batch free-form on a baking sheet, slid it into the oven, and waited.

About 18 minutes later, I had a smooth, risen flatbread. It was too uniform and dense to be focaccia, but, after a taste test (and a big glass of water; it was dry), I knew I was on the right track.

I kept trying. And then I got it right. My final product is crazy good, ridiculously easy, inexpensive, and all-around wonderful on so many levels. I am thrilled to share it with all of you!

Benefits of Fluffy Red Lentil Bread

Before the how-to, here’s what you need to know about this bread. It is:

  • grain-free
  • gluten-free
  • vegan
  • sugar-free
  • nut-free
  • oil-free
  • requires only 3 ingredients (other than water & salt)
  • frugal
  • high-fiber
  • takes about 5 minutes to make & 20 minutes to bake

How to Make the Bread Batter

Ok, the 5 minutes prep time is, admittedly, a bit misleading. You will also need to set aside 30 seconds the night before to combine 1 cup of split red lentils with 2 cups water. Cover and let them sit at least 6 hours, until they are plumped up, like this:

When you are ready to bake, preheat the oven to 350F (180C), and line a 9-inch (22.5 cm) baking pan with parchment paper. Go ahead and lightly spray or grease the exposed sides of the pan, too. While the freeform test loaf was ok, the bread rises more evenly when baked in a pan. It’s also easier. I like easy.

Now, the batter: add the lentils & their soaking water to a blender and blend on high speed until completely smooth and creamy. Add the remaining ingredients (coconut flour, baking powder & salt) and blend until combined.

Bake the Bread

Scrape the batter into the prepared pan, smoothing the top, and bake! In about 20 minutes, you’ve got WONDER BREAD.

You can slice the bread into 16 squares (it is quite filling!), but for longer pieces (sandwich style), cut the bread into 4 quarters, then cut each quarter in half. Slice each rectangle in half, horizontally.

Split pieces–squares or oblongs–are also perfect for toast. Yes, TOAST! This is great toasting bread, so cue the spreads, jams, and jellies.

Get those lentils soaking, and give this bread a try, everyone! If you have a mom in your life (yourself included) who is going grain-free, this would be a much welcome gift on Sunday!

Happy baking, and here’s to Fridays with plenty of wow!

More Easy, Grain-Free & Vegan Breads to Love:

Fluffy Red Lentil Bread (V, GF, Oil-free)

Fluffy Red Lentil Bread (V, GF, Oil-free)

Yield: 16 squares
Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes

Fluffy red lentil bread, made in minutes with red lentils & coconut flour! It is vegan, grain-free, oil-free, nut-free, oil-free, sugar-free, and super-easy to make.


  • 1 cup (140 g) split red lentils, rinsed and drained
  • 2 and 1/4 cups (532 ml) water (see note for using oil, for a richer bread)
  • 1/4 cup (28 g) coconut flour (lightly spoon to measure; do not pack)
  • 2 and 1/2 teaspoons (10 g) baking powder
  • 1/4 teaspoon (1.5 g) salt


  1. Combine the rinsed lentils and water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 12 hours (see notes for quick soak).
  2. Preheat oven to 350F (180C). Line a 9-inch (22.5 cm) baking pan with parchment paper; spray or grease exposed sides.
  3. Do not drain lentils.
  4. Add the entire contents of bowl (soaked lentils and remaining water) and salt to a blender. Blend on HIGH speed until completely smooth (no tiny bumps) stopping once or twice to scrape down the sides of container.
  5. Add the remaining ingredients to the blender; blend until combined, stopping to scrape down once or twice. Spoon and spread into prepared pan, smoothing the top.
  6. Bake in the preheated oven for 19 to 23 minutes or until bread is risen, appears dry on the surface, and a toothpick inserted near center of bread comes out clean.
  7. Cool bread in pan on a wire rack for 10 minutes. Use parchment to remove bread from pan and cool completely, or serve warm. Cut into 16 squares or 8 larger rectangles (for sandwich-size pieces).


Storage: Store the cooled bread in a covered container at room temperature for 1 day, the refrigerator for 2 weeks or the freezer for up to 6 months.

Serving tip: Although the bread is still good when cold, it is most delicious when warmed a little bit. 8-10 seconds in the microwave is perfect.

About red lentils: Split red lentils have become widely available in recent years. You can find them in most grocery stores, shelved alongside other dry beans and legumes. Whole red lentils, found in Indian or International food stores, can also be used (use the same weight).

Richer, Softer Bread: If you like, replace 1/4 cup (60 mL) of the water with 3 to 4 tablespoons of the oil of your choice (e.g., coconut oil or avocado oil). Alternatively, replace 3/4 cup of the water with canned, full fat coconut milk.

Quick soak option: If you like, fast-soak the lentils by using 1 cup (238 mL) boiling water in place of regular water. Soak the lentils for 30 minutes and then proceed as directed with the recipe.

Nutrition Information
Yield 16 Serving Size 1 square, 1/16 of recipe
Amount Per Serving Calories 58Total Fat 0.5gSaturated Fat 0.1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 116.3mgCarbohydrates 9.2gFiber 4.1gSugar 0.4gProtein 3.5g

Did you make this recipe?

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Friday 12th of May 2023

hi. great recipes here. im trying all the bread recipes. today i baked the red lentil bread in a glass dish. tasted great but it didnt dry out. turned out a bit gooey at the bottom. any tohughts?


Saturday 13th of May 2023

Hi kc, welcome! I am excited that you are trying some of the breads. But I am sorry to hear that you had trouble with this one. You mention you used a glasss dish (which is fine), but I want to check on the size: was it a 9-inch square pan? I am asking because if this is baked in a smaller panther batter will be thicker, and that could be why it did not bake properly. Grain-free vegan breads are even more particular than regular baking, so the size of pan can make a big difference. Let me know!

Stephanie Banks

Sunday 7th of May 2023

Can you bake this in a loaf pan?


Monday 22nd of May 2023

Hi Stephanie, This particular bread needs to be shallow, hence the square pan. It will not rise properly if the batter is thicker (i.e., same volume of batter baked in a loaf pan)


Sunday 1st of January 2023

Happy new year!! hope you have an amazing one!

I Have tried to make this recipe three times today and every try is cooked on the top and bottom but completely raw in the middle, I was wondering if perhaps because our water is very hard that the lentils don't absorb enough water? Mine is literally a thin batter once blended with everything.

500 grams of water a few tablespoons of olive oil

Is it meant to be thicker? at some point you mention to smooth out the middle, whereas mine just plops in almost like water.

Thank you :)

My resolution for this year is to learn how to cook! No more disasters! haha


Tuesday 3rd of January 2023

Hi Pauli,

Sorry to hear you are having trouble with the recipe. It sounds like you are adding too much water at some point. Are you adding more water in addition to the soaking water? You soak the lentil in 2.5 cups of water, do not drain, and then blend the soaked lentils in their soaking water ( you are not adding more water). That alone should not be liquid, it should be thick. But with the addition of coconut flour, which is very absorbent, you definitely should not have a liquid but instead a batter. Perhaps you added addition water after soaking?


Monday 31st of October 2022

This looks amazing!Can I put the dough into muffin tins to make "buns" instead?


Thursday 3rd of November 2022

Hi Helen, Absolutely! That should work out great :)


Tuesday 23rd of August 2022

Can I substitute coconut flour with flax meal or chickpea flour?


Sunday 28th of August 2022

Hi HY,

I do think that will work in this particular recipe, sorry.

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