Gluten Free Lentil Loaf

GF V NF SF Aug 14, 2026

Recipe Nutrition Comment Print
Share on:

This simple small loaf of bread is gluten free, grain free, and perfect for any toast or sandwiches. It uses a base of lentils and psyllium husk for a high fiber and healthy bread that's also a good source of both plant based iron and folate. It's also much simpler to make than standard wheat based bread, requiring less kneading and no proofing time.

SOAK
- 3/4 cup (150 g) Red split lentils
- 1 cup (240 g) Water

BLEND
- 2 tbsp (30 g) Extra virgin olive oil
- 2 tbsp (28 g) Plain nonfat greek yogurt
- 1 tsp (6 g) Salt
- 1 tsp (3 g) Paprika
- 1 tsp (3 g) Garlic powder
- 1 tsp (3 g) Onion powder
- 1 tsp (1 g) Rosemary, dried
- 1/4 cup (20 g) Psyllium husks, whole
- 1 tsp (6 g) Baking powder

1. Soak your lentils in water at room temperature for 2 hours. Discard the soaking liquid.

2. Preheat your oven to 350F. Line a 9x5" bread pan with parchment paper, and lightly grease with oil.

3. Add soaked lentils to a blender with oil, yogurt, salt, paprika, garlic powder, onion powder, and rosemary. Blend until smooth.

4. Transfer the batter to a large bowl. Add in psyllium husk and baking powder. Wearing a kitchen glove to prevent sticking, knead the dough until smooth and fully combined.

5. Shape the dough into your prepared bread pan. Optionally top with sesame seeds.

6. Bake uncovered at 350F for about 30 minutes, or until lightly golden, and the internal temperature is about 205F.

7. Transfer to a wire rack to completely cool before slicing.

https://www.poormanprotein.com/recipes/lentil-loaf

Servings: 12
1 slice (~TODO g)
Calories: 73
Protein: 3 g
(7 %)
Fat: 3 g
(4 %)
Carbs: 10 g
(4 %)
Fiber: 3 g
(10 %)

Description

Time

Prep Time:

15 minutes

Rest Time:

2 hours

Cook Time:

30 minutes

Total Time:

2 hours 45 minutes

Cost

Total Cost:

Cost per Serving:

$0.15

Ingredients

Serving(s)

Soak

3/4 cup Red split lentils

1 cup Water

Blend

2 tbsp Extra virgin olive oil

2 tbsp Plain nonfat greek yogurt

1 tsp Salt

1 tsp Paprika

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Rosemary, dried

1/4 cup Psyllium husks, whole

1 tsp Baking powder

Instructions

Cook Mode Off: Prevents screen dimming

Pictures: Shown

Soak your lentils in water at room temperature for 2 hours. Discard the soaking liquid.
Preheat your oven to 350F. Line a 9x5" bread pan with parchment paper, and lightly grease with oil.
Add soaked lentils to a blender with oil, yogurt, salt, paprika, garlic powder, onion powder, and rosemary. Blend until smooth.
Transfer the batter to a large bowl. Add in psyllium husk and baking powder. Wearing a kitchen glove to prevent sticking, knead the dough until smooth and fully combined.