3-Ingredient Red Lentil Bread (V, GF, Oil-free)

4.93 from 40 votes

3-Ingredient Red Lentil Bread (V, GF, Oil-free)

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.

Prep Time5

Cook Time23

Total Time28

Course: Bread

Cuisine: American

Keyword: 3 ingredients, coconut flour lentil bread, grain-free 3 ingredient bread. red lentil bread, grain-free vegan lentil bread, nut-free coconut flour bread, vegan coconut flour bread, vegan red lentil bread

Servings: squares

Author: Camilla

Ingredients

1 cup split red lentils, uncooked rinsed and drained
2 1/4 cups water (see note for using oil, for a richer bread)
1/4 cup coconut flour (weigh, or (lightly spoon to measure; do not pack)
2 1/2 teaspoons baking powder (certified gluten-free)
Optional: 1/4 teaspoon salt

US Customary - Metric

Instructions

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).
Preheat oven to 350F (180C). Line a 9-inch (22.5 cm) baking pan with parchment paper; spray or grease exposed sides.
Do not drain lentils.
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.
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.
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.
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).

Notes

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