Gluten-Free Lentil Cheese Bread (No Sugar, No Yeast)

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Description
This savory, high-protein bread is made with red lentils and cheese, no flour, no yeast, and no sugar! It’s naturally gluten-free, easy to make in a blender, and perfect as a snack, side, or even a sandwich base.

Origin
Inspired by plant-based and gluten-free cooking trends, this lentil bread blends Mediterranean lentil use with modern healthy baking techniques. It’s a go-to in many whole-food kitchens!

Ingredients Quantity

  • 1 cup (200g) red lentils (uncooked)
  • 1 ¼ cups (300ml) water
  • 2 large eggs
  • 1 cup (100g) shredded cheese (cheddar, mozzarella, or your choice)
  • 1 tsp baking powder (gluten-free)
  • ½ tsp salt
  • ½ tsp garlic powder (optional)
  • ½ tsp dried oregano or thyme (optional)

Ingredients Optional

  • Chopped fresh herbs (parsley, chives)
  • Chopped olives or sun-dried tomatoes
  • Chili flakes for heat
  • Nutritional yeast for extra cheesy flavor

Instruction

  1. Rinse red lentils thoroughly and soak them in 1 ¼ cups water for at least 3 hours or overnight.
  2. Preheat oven to 375°F (190°C). Grease or line a loaf pan or baking dish.
  3. After soaking, blend the lentils with the soaking water until smooth.
  4. Add eggs, cheese, salt, baking powder, and any seasonings. Blend again until combined.
  5. Pour the batter into the prepared pan. Smooth the top.
  6. Bake for 35–40 minutes, or until golden and firm to the touch. A toothpick should come out mostly clean.
  7. Let cool slightly before slicing. Best served warm or toasted!

Tips of Success
Use red split lentils—they soften quickly and blend well.
Don’t skip the soak, or the batter won’t blend properly.
Let it cool before slicing to avoid crumbling.
To make it firmer, use one less egg or add a tablespoon of ground flaxseed.

Recommendation
Perfect as a high-protein sandwich bread, toast base, or savory breakfast. Pairs well with soup, salad, or dips like hummus or tzatziki.

Nutrition (per slice, approx. 10 slices)
Calories: ~140
Protein: 9g
Fat: 6g
Carbohydrates: 12g
Fiber: 3g
Sugar: 0g
Sodium: 230mg

Want a vegan version without eggs and dairy? Let me know, I’ve got a great swap for that too!

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