5-Ingredient Lentil Sandwich Bread (V, GF, oil-free option)
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.
Servings: 1 loaf (14 slices)
Ingredients
- 1.5 cups uncooked lentils (I used tan/ light brown lentils)
- water to cover lentils
- 1/2 cup water
- 1 tablespoon olive oil (or more water)
- 3/4 teaspoon fine sea salt
- 1/2 cup tapioca starch
- 1 tablespoon whole psyllium husks
- 2 1/2 teaspoons baking powder (certified GF, as needed)
Instructions
- 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. (See notes for doing a quick soak with boiling water)
- Preheat oven to 400F (200C). Line a 9x5-inch (22.5 x 12.5 cm) loaf pan with parchment paper (leaving an overhang). Grease or spray exposed interior sides of pan.
- Add the 1/2 cup water, oil (or extra water) and salt to the blender with the lentils. Process, stopping several times to scrape sides and bottom of blender, until completley smooth.
- 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.
- Bake in the preheated oven for 48 to 53 minutes until golden brown and bread sounds hollow when tapped.
- 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.
Lentil Quick Soak Option: for a faster option, soak the lentils in boiling water for 30 minutes. Drain and proceed as directed.
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.
Nutrition
Serving: 1slice (1/14 of loaf) | Calories: 103kcal | Carbohydrates: 17.4g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Sodium: 186mg | Fiber: 6g | Sugar: 1.3g