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gluten free lentil bread fluffy with holes for gaps diet and sugar free

Gluten-Free Lentil Bread - No Yeast, GAPS Diet Recipe

Kayla Ruetten
Soft, hearty, and made without yeast—this gluten-free lentil bread is a gut-friendly alternative perfect for the GAPS Diet, Paleo, and grain-free lifestyles. Made with simple whole ingredients and no rising time needed, it’s an easy, nutritious bread you’ll want to bake again and again!
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Equipment

  • cooking pot (or instapot)
  • immersion blender (or a regular blender)
  • 9x13 pan
  • parchment paper

Ingredients
  

  • 2 cups lentils (dried)
  • 8 pcs eggs
  • 1 stick 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 9x13 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

How to Properly Soak Lentils

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:

    • 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.
    • 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 .
    • As the lentils soak up water, you may need to add more.
    • Allow the beans to soak for about 12 hours.
    • 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 9x13 pan, rather than a cake pan to ensure it cooks completely in the center.
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