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5-Ingredient Lentil Sandwich Bread {grain-free, vegan}

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Amazing 5-ingredient lentil sandwich bread that is grain-free, sugar-free, and vegan! Made with whole lentils, it looks and tastes like whole wheat bread.

Grain-Free Bread, Made with Whole Lentils

Hi everyone, I hope that you are enjoying the first few days of spring!

Everything is in bloom here in Texas and the weather is blissful. All at once, I am craving lighter, fresher flavors and foods, such as salads, simple vegetable preparations, smoothies.

Nevertheless, I am always in the mood to bake, so if it is still chilly where you are living, fear not, I have an option that works for any climate.

5-Ingredient Lentil Sandwich Bread

It looks a lot like whole wheat quick bread, and has a taste and texture to match.  Yet it is:

*Grain-free
*Vegan
*Yeast-free
*Sugar-free
*Gluten-free

It is an excellent slicing bread, too, ideal for the eponymous sandwiches, as well as toast. It’s great with sweet or savory toppings, too!

2 slices of lentil bread on a black cooling rack

Ingredients for Lentil Sandwich Bread

To make this bread, you will need the following:

  1. Uncooked lentils (I used the common brown/tan variety, but you can use what you have on hand)
  2. Tapioca starch (potato starch works fine, too)
  3. Psyllium husk (I have options if you do not have psyllium)
  4. Vegetable oil (e.g., olive, safflower or avocado oil. Only a tablespoon is needed (oil-free options included)
  5. Baking powder (be sure to use a grain-free variety if you need this to be 100% grain-free)

ingredients for lentil bread on a piece of slate

Let’s Make Some Bread!

The bread is super-simple to make, but it does require some advance planning to soak the lentils.

Step 1: Rinse the uncooked lentils under cold water and then place in a large bowl. Cover the lentils with water (enough so that there is about 1 inch/2.5 cm above the lentils) and let soak for at least 2 hours or up to 24 hours.

Step 2: Drain the plumped-up lentils and give them another rinse under cold water.
overhead view of soaked lentils in colander
Step 3: Place the lentils, 1/2 cup (120 mL) fresh water, and both the oil and salt, in a blender.

Blend away, stopping several times (especially at the start) to scrape the sides of the blender. Keep blending until the result is a completely smooth batter.
batter for lentil bread in a blender

Step 4: Transfer the batter to a large bowl.

You can add the remaining ingredients to the blender, but I prefer to scrape the lentil mixture into a bowl before adding the tapioca starch, psyllium husk, and baking powder.

Why dirty an extra bowl? Because the final batter is quite thick and sticky; I find it more manageable to add the final ingredients in a bowl.

If you have a  a traditional blender (as opposed to a high speed blender, like a Blentec or Vitamix),  I strongly recommend transferring to a bowl before adding the final ingredients. You don’t want to blow out the motor, even for a great loaf of bread!
bowl ful of lentil bread batter
Step 5: Scrape and spread the batter into a 9×5-inch (22.5 x 12.5 cm) loaf pan that has been lined with parchment paper.

Can you bake without the parchment paper? Yes, but the sides will get darker than in a parchment-lined pan. It’s good either way!

Spread the batter evenly and give the pan a hard bang on the counter to remove any big bubbles.

unbaked loaf of lentil bread
Step 6: Slide the pan into the middle of a preheated 400F (200C) oven and bake. Pretty simple, right?

In roughly 50 minutes (it will sound hollow when you tap the top), you have a glorious, golden loaf of bread!
baked loaf of lentil bread in pan on a cooling rack
Remove the bread from the pan soon after it emerges from the oven. I’ve found that leaving it in the pan can result in a slightly soggy bottom. No one needs that!
whole loaf of baked lentil bread on a black cooling rack

Cool and Slice

Let the bread cool completley on a wire rack. Your only remaining tasks are slicing and eating!

You can slice the bread very thin, or go thick and rustic. It’s very filling, so I prefer thin slices for sandwiches and medium slices for toast.

I’m loving this bread but I am excited to know what you think if you give it a try.

Happy baking, everyone!
sliced lentil bread on a wooden cutting board

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

2-Ingredient Lentil-Flax Bread

Chickpea Flour Beer Bread (3 ingredients, oil-free)

Coconut Flour Bread (4 ingredients, oil-free)

Almond Flour Soda Bread (oil-free)

3-Ingredient Vegan Almond Bread

2-Ingredient Flax Sandwich Bread

Fluffy Red Lentil Bread 

Chickpea Flour Sandwich Bread

Triple Chickpea Sandwich Bread

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5-Ingredient Lentil Sandwich Bread {grain-free, vegan}


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 1 loaf (14 slices) 1x

Description

Amazing 5-ingredient lentil sandwich bread that is grain-free, sugar-free, and vegan! Made with whole lentils, it looks and tastes like whole wheat bread.


Ingredients

Scale

Instructions

  1. Rinse the lentils to remove any debris and then place in a large bowl. Fill the bowl with enough water to cover the lentils by at least 1 inch (2.5 cm). Soak for at least 2 hours or up to 24 hours. Drain the lentils and transfer to a blender.
  2. Preheat oven to 400F (200C). Line a 9×5-inch (22.5 x 12.5 cm) loaf pan with parchment paper (leaving an overhang). Grease or spray exposed interior sides of pan.
  3. Add the 1/2 cup water, oil and salt to the blender with the lentils. Process, stopping several times to scrape sides and bottom of blender, until completley smooth.
  4. Scoop the lentil mixture into a large bowl. Stir in the tapioca starch, psyllium husk and baking powder until completely blended. Spoon batter into prepared pan, smoothing the top. Give the loaf pan a bang on countertop to release any large bubbles. Re-smooth the top, if needed.
  5. Bake in the preheated oven for 48 to 53 minutes until golden brown and bread sounds hollow when tapped.
  6. Remove bread from pan and cool completely on a wire rack. Slice and eat as desired!

Notes

Storage: Store the cool bread, tightly wrapped, in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Other Lentils: You can use other varieties of lentils in place of the common brown/tan variety (e.g., split red lentils, green lentils, black lentils). For best results, measure 300 grams of lentils rather than going by cups.

Oil-free Option: The oil gives the bread tenderness, but if you do not eat oil, replace with an equal amount of water. You may want to consider replacing the 1/2 cup plus 1 tablespoon water with an equal amount of nondairy milk (one that has some fat in it) to make up for the missing oil. If you choose to use full-fat, canned coconut milk, I recommend replacing no more than 2 tablespoons of water.

Psyllium Substitutes: Psyllium husk works best in this recipe, giving much needed structure in the absence of grains, gluten and eggs. If you do not have it, use 4 teaspoons of flaxseed meal or ground chia seeds. The finished bread may dip–just a little bit–in the center with these substitutes.

Tapioca Starch Substitutes: An equal amount of potato starch can be used in place of the tapioca starch. I have not made this with arrowroot, but an equal amount of arrowroot powder should work, too.

  • Category: Bread
  • Method: Baking

Nutrition

  • Serving Size: 1 slice (1/14 of loaf)
  • Calories: 103
  • Sugar: 1.3 g
  • Sodium: 186 mg
  • Fat: 1 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 17.4 g
  • Fiber: 5.6 g
  • Protein: 5.8 g
  • Cholesterol: 0 mg

 

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Kim Manning

Sunday 11th of April 2021

Excellent!!! I had baked lentil bread last week that felt like a brick so I decided to give your recipe a try and glad I did!. The texture waz just like real bread and it tasted delicious. Have you ever doubled the recipe to make larger sized slices? If so, what was the baking time?

Mio

Monday 5th of April 2021

Wow! Using lentil to make bread?! What I brilliant idea!! I wonder if it actually works as "sandwich" bread? Not being too dry or tough? Does it still taste good when it gets cooled? Can' t wait to try this!!

Aibo

Tuesday 30th of March 2021

Great recipe! So happy I've discovered it. The bread is tasty and super filling.

serinny

Friday 1st of January 2021

Hi Camilla, i was wondering if I can make this bread without the starch. I dont have any form of starch at home. I do have flax or chia so wondering if these can be used as substitutes? Or can I remove the starch all together to make this bread. Thanks,

Destiny

Tuesday 1st of December 2020

Best bread ever! I love all of your recipes that I have tried. thank you so much for sharing it with us. Im amazed! I am on grain free and vegan diet for few years now, was wondering if lentil bread would work as in banana lentil bread? It might be too mushy if I added bananas?

Camilla

Monday 7th of December 2020

I think that could work, Destiny! I think I may have to experiment :)

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