High Protein Lentil Bread (Vegan, Grain-Free, Oil-Free)

You will love my 4 Ingredient high protein lentil bread! 13 grams of protein per roll, this easy lentil bread has a fluffy, tender texture yet is grain-free, gluten-free, oil-free, added sugar-free, yeast-free, and high in fiber.

Mind-Blowing Lentil Bread

Everyone seems to be loving the simplicity, frugality and deliciousness of my 1-Ingredient Red Lentil Tortillas, as well as my Mind-Blowing Red Lentil Tofu from a few weeks ago. So how about another red lentil wonder?

Specifically, my Mind-Blowing High Protein Lentil Bread!

Yes, you read correctly: bread rolls made with lentils. I’ve been making bread with lentils here at Power Hungry for several years now. Soaked raw lentils, blended and baked into loaves, buns, or flatbreads, transform into grain-like creations that are also gluten-free, rich in protein, and high in fiber–win, win, win!

Lentil bread is an especially frugal option when it comes to gluten-free bread baking. Gluten-free flours can be expensive and hard to find. These lentil rolls require less than one pound of dried lentils, plus some inexpensive psyllium husks, baking soda, vinegar, and optional salt. Cheap!

I used split red lentils to make the bread, but other varieties of lentils, such as the more commonly available tan or light green lentils, work equally well. The only difference is a slight difference in color of the finished lentil bread.

Let’s get to it!

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Grain-free
• Yeast-free (no active yeast or instant yeast required)
• Oil-free (e.g., no olive oil, avocado oil, or other vegetable oil)
• 13 grams fiber per roll
• 13 grams protein per roll
• No added sugar
• Flourless
• Easy to make
• Frugal
• 4 ingredients (plus water and optional salt)
• No protein powder

Ingredients for High Protein Lentil Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Uncooked (raw) lentils (I used red; other varieties will also work)
• Whole psyllium husks
• Baking soda
• Vinegar (or lemon juice)

You will also need some regular tap water (or the plain water of your choice). I like to add a tsp or so of salt, but it is optional/adjustable according to your preferences and needs (i.e., if you choose to omit the salt, it will not affect the success of the bread).

​No fat–in oil or whole ingredient form–is needed to make this recipe work.

No Protein Powder Required

Note that no protein powder is required to make this high protein bread! Only simple, frugal ingredients.

What are Whole Psyllium Husks?

Psyllium husk is essential for making this grain-free, gluten-free, yeast-free bread “work.”

Psyllium is a plant product derived from the husks of the seeds from the Plantago ovata plant. When combined with liquid, the husks swell, creating a gelatin. The gel can be used in ways similar to eggs, and also stands in for gluten (creating structure) in gluten-free and grain-free breads.

I order whole psyllium husks online. You can search for them on any search engine and find multiple purveyors. You may also be able to find them in a well-stocked natural foods grocery store.

Store the psyllium husks in an airtight container and it will last for years, making it a frugal buy. Plus once you have it, you can make all kinds of amazing gluten-free vegan breads, such as my 100% Millet Sandwich Bread, Easy Multigrain Sandwich Bread, Coconut Flour Sandwich Bread, 100% Millet Banana Bread, Buckwheat Sandwich Bread, Oat Sandwich Bread, 4-Ingredient Power Bread, 100% Chia Firm Sandwich Bread, and much more!

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Quick Soak the Lentils

Place the uncooked (raw) lentils in a large bowl. Add enough boiling water to cover the lentils by at least one inch of water. Let soak for at least 45 minutes until the lentils are plump and nearly twice their original size.

Alternatively, soak the lentils in cold or room temperature water for 8 to 12 hours until similarly plumped.

Step Two: Drain the Lentils

Drain the lentils through a colander or mesh sieve. Discard the soaking water.

Step Three: Preheat the Oven and Prepare Baking Pan

Preheat the oven to 350F (180C). Line a baking sheet with parchment paper.

Step Four: Process the Lentils

Place the drained, soaked lentils, 1/2 cup (118 mL) water, and the vinegar in the bowl of a food processor (or blender). Process, stopping several times to scrape down the sides of the bowl, until very smooth (i.e., no noticeable pieces of lentil remain).

Step Five: Add the Dry Ingredients

Add the whole psyllium husks, baking soda and (optional) salt to the food processor bowl.

Process, stopping once or twice to scrape down the sides of the processor bowl, until a soft dough forms (it is thick, not a loose batter).

Step Six: Shape the Dough

Gather the lentil bread dough into a ball and divide the dough into eight equal portions. You can weigh the dough to measure equal portions, eyeball it, or roll the dough into an even log and cut into 8 even amounts.

Shape each piece into a ball. Flatten and smooth each ball into a 3-inch (7.5 cm) diameter round. Place the lentil bread dough rounds on the prepared baking sheet, spacing 2 inches (5 cm) apart.

Step Six: Bake

Bake the lentil bread rolls for 25 to 30 minutes until the rolls are risen, the surface is dry, and light golden brown.

Step Seven: Cool the High Protein Bread

Transfer the lentil bread rolls to a cooling rack. Let the rolls cool completely before slicing.

Step Eight: Slice

Slice the rolls in half (horizontally) and enjoy plain, topped with your favorite spreads and toppings, or as an accompaniment to your favorite main dish.

Storage

Store the cooled lentil bread rolls in an airtight container at (cool) room temperature for 1 day, the refrigerator for 2 weeks, or the freezer for up to 6 months.

The high protein lentil bread should be stored in the refrigerator or freezer after one day because of the relatively high moisture content (which can make the bread go bad more quickly than a traditional loaf of bread made with wheat flour, or other gluten-free bread made from flour).

Taste and Texture of the Lentil Bread Rolls

The lentil bread rolls have a neutral flavor that tastes like…bread! This is especially true when the rolls are made with red lentils.

When the bread is made with brown or green lentils, there is a faint flavor of lentils, but only if you are really thinking about it (that would be my husband :)). The flavor is, overall, still neutral.

The high protein lentil bread is firm, yet soft, with a tender, thin crust. It is great plain, toasted, filled or spread with sweet or savory toppings, and all around wonderful. The combination of high protein and high fiber also means that one lentil bread roll is very filling and satisfying.

FAQ

• Is This Gluten-Free Lentil Bread Good for Sandwiches? Yes! Split the rolls, fill with your favorite fillings, and enjoy. They also work well for smaller burgers.

• My High Protein Lentil Bread is Gooey Inside. Why? This gluten-free bread should not be gooey inside, at all. If your bread comes out gooey in the middle, it is most likely due to one or more of the following reasons:
  • Oven temperature is not accurate. Use an oven thermometer (they are very inexpensive) to regularly check the accuracy of your oven’s temperature.
  • The bread rolls were not baked long enough. The bread may look done before 25 to 30 minutes have passed. That does not mean that it is cooked on the inside. Bake for the entire time.
  • The bread was not cooled before slicing.
  • Inaccurate measurement of ingredients. With minimal gluten-free bread recipes such as this one, accuracy of measurements is critical. I strongly suggest using a kitchen scale for measuring the lentils and whole psyllium husks.

• Can I Replace the Psyllium with Flaxseed Meal? No. This particular gluten-free bread recipe can only be made with psyllium husks. If you would like to make a different lentil bread with no psyllium husks, I have you covered! Try one of my other recipes:
  • 2-Ingredient Lentil Flax Bread {vegan, oil-free, grain-free}
  • 5-Ingredient Lentil Sandwich Bread (V, GF, Oil-free option)
  • 3-Ingredient Red Lentil Bread (Grain-Free, Vegan–made with Coconut Flour & Lentils)
  • Vegan Red Lentil Blueberry Bread (GF, Oil-Free)
  • Fresh Herb Lentil Bread (Vegan, Oil-Free, GF)

• Can I Make this High Protein Gluten-Free Bread in a Bread Maker (Bread Machine)? I have not tried it so I cannot make recommendations one way or any-other.
• Can I Bake this High Protein Lentil Bread as a Full-Size Loaf? Yes! Shape the dough into an 8×4-inch (20 x10 cm) loaf. Place on a parchment paper line baking sheet or into a parchment paper-lined (or greased) 8-inch loaf pan (8×4 inches/ 20×10 cm). Bake the loaf for approximately 50 to 55 minutes. Cool and cut into individual slices. Note that:
  • The crust will be darker than the rolls (due to the longer bake)
  • The texture of the bread will be slightly more dense than the rolls

• Can I Use Psyllium Powder in Place of the Whole Psyllium Husks? Possibly. I have not tested this gluten-free bread with psyllium powder, but theoretically it should work. Be sure to use an equal weight of psyllium powder to replace the whole psyllium husks (not volume).

Variations

• Toppings: Sprinkle the tops of the unbaked rolls with a few tbsp of chopped nuts, or seeds, such sesame seeds, green pumpkin seeds (pepitas), poppy seeds, shelled sunflower seeds, or hemp hearts (shelled hemp seeds). Gently press the seeds or nuts into the dough to adhere.
• Flavorings: Add a variety of flavorings to the dough before baking to suit you tastes. For example
  • Sweet or Savory Spices (e.g., Cinnamon, Pumpkin Pie Spice, Cardamom, Ginger, Cumin, Chili Powder, Smoked Paprika)
  • Onion Powder or Garlic Powder
  • Dried Herbs, Herb Blends (e.g., Herbes de Provence), or Fresh Chopped Herbs
  • Chopped Dried Fruits

Healthy Topping Ideas for This Homemade Bread

• Hummus (check out my Beet Hummus, Green Pea Hummus, and Roasted Carrot Hummus)
• My Easy Cashew Boursin (herbed vegan cheese)
• Nut butter or seed butter (try my DIY Sunflower Seed Butter, Pepita Butter, or Almond Butter)
• Vegan Greek-style yogurt, sliced tomatoes and fresh herbs

Happy baking!

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• Vegan Coconut Flour Lentil Cookies (Grain-Free, Oil-Free)