Gluten-Free Lentil Bread- No Yeast, GAPS Diet
This quick and easy gluten-free lentil bread recipe makes a great breakfast or snack option. Packed with protein, fiber, and healthy fats, it “sticks to the ribs” while nourishing the body. Enjoy it as a sweet treat with cinnamon and honey or as a savory meal addition with butter and herbs.
Are Lentils Considered Beans?
Lentils and beans both belong to the legume family. Although they are very similar, lentils are not technically considered a bean. Lentils are high in protein, low in fat, and can be used in a variety of recipes. However, this gluten-free lentil bread is our favorite one! While they are technically different, lentils can have a similar effect on health as beans due to their soluble fiber.
The Gallbladder Bean Diet
You may have heard of the “Bean Protocol” for gallbladder or liver cleansing. Nutritionist Karen Hurd’s story became popular and inspired many to eat more beans after she cured her daughter from toxicity following the “bean protocol”. You can read more about her story here.
Eating Beans/Lentils to Reduce Cholesterol
Additionally, according to the PubMed publication Effect of bean intake on biliary lipid secretion and on hepatic cholesterol metabolism in the rat:
The relative contribution of newly synthesized hepatic cholesterol to total biliary cholesterol increased 200%, and that of endogenous origin only 50%. These results suggested that newly synthesized hepatic cholesterol was preferentially channelled to the biliary cholesterol secretory pathway in bean-fed rats…These results were consistent with the possibility that the availability of hepatic free cholesterol for biliary secretion was increased in the bean-fed animals. This study demonstrates that bean intake has a profound effect on the metabolic channelling and compartmentalization of hepatic cholesterol, resulting in a significant decrease in total serum and very low density lipoprotein cholesterol concentrations and a high biliary cholesterol output (source).
Gluten-Free Flatbread
We enjoy this recipe most often as a flatbread or baked in a 9×13 pan. The lentil batter is a little dense and wet, so it bakes best when the batter is more thinned out. We have also made this lentil bread in a cake pan, but the cook time is much longer and at a lower temperature.
Gluten-Free Lentil Bread Recipe
Equipment
- 1 cooking pot or instapot
- 1 immersion blender (or a regular blender)
- 1 9×13 pan
- 1 parchment paper
Ingredients
- 2 cups dried lentils
- 8 pieces eggs
- 1 stick of butter (or 1/2 cup preferred animal fat)
- 2 tbsp raw honey (optional)
- 2 tbsp cinnamon (optional) or savory herbs to taste
Instructions
- Add properly soaked lentils (see notes about how to soak lentils) and about 6 cups of water to a cooking pot. Ideally, use a lead-free, non-leaching cooking pot or instapot (use crockpot setting).
- Cook beans until soft. If boiling on the cook top, this may take up to 2 hours. If using a crockpot/instapot, you can cook on low all day or high for about 2 hours.
- Strain water from cooked lentils and add the lentils back into the pot.
- Add 8 eggs and 1 stick melted butter (or 1/2 cup preferred animal fat) to lentils and blend using an immersion blender (or add all ingredients to a regular blender).
- Blend until batter is smooth.
- Pour batter into a greased, oven safe 9×13 pan or line it with unbleached parchment paper.
- Bake at 350 degrees until batter is firm and browned on top and bottom.
- Optional toppings: honey, maple syrup, butter, savory herbs.
Notes
Soaking lentils before consuming them helps to remove phytic acid and other compounds that make these food groups more difficult to digest.
How to Soak Lentils:
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- Pour lentils into a glass container, such as pyrex (which we use for literally everything!), leaving room for the beans to expand. I recommend filling the container about half full.
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- Cover the lentils completely with water and a few pinches of sea salt or a squeeze of lemon. I add about 1 inch of additional water above the submerged lentils .
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- As the lentils soak up water, you may need to add more.
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- Allow the beans to soak for about 12 hours.
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- Strain and rinse the lentils with fresh water.
- Enjoy this bread as a sweet treat when baked with cinnamon and honey or as a savory meal addition with butter and choice herbs.
- This lentil bread is best baked as a flat bread or 9×13 pan, rather than a cake pan to ensure it cooks completely in the center.
Resources
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- lentils
- freezer and oven safe pyrex
- sea salt
- lead-free cooking pot or lead free instapot
- immersion blender
- 9×13 pan
- unbleached parchment paper
- raw honey
- cinnamon
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This sounds delicious! I’m always looking for more gluten-free recipes, I’ll definitely have to give this a try. I also love soaking and sprouting my lentils or beans before use, so much better for digestion.
Thanks for sharing this!
I’ve never made bread with lentils! Thanks for the info!