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

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📝 Description:

A dense, moist, and flavorful savory bread made from blended red lentils and loaded with cheesy goodness. This yeast-free, gluten-free loaf is protein-packed and perfect for snacking, breakfast, or dipping into soup. Think cheesy, hearty, and healthy — all in one slice.

🌍 Origin:

Inspired by gluten-free and grain-free diets with Mediterranean and Indian influences, this lentil bread is a wholesome take on traditional savory loaves, with a cheesy twist.

🧂 Ingredients (Quantities):

  • 1 cup red lentils (soaked in water for 2–3 hours or overnight)
  • 2 large eggs
  • 1 tsp baking powder (gluten-free)
  • ½ tsp baking soda (optional, helps fluff)
  • ½ cup Greek yogurt or plain yogurt (dairy or non-dairy)
  • ¾ cup shredded cheese (cheddar, mozzarella, or a mix)
  • ¼ cup grated Parmesan (optional for extra umami)
  • 1 tbsp olive oil or melted butter
  • ½ tsp salt (adjust to taste)
  • ½ tsp garlic powder (optional but tasty)
  • 1 tsp dried herbs (oregano, basil, or thyme)
  • Black pepper to taste

🌿 Optional Ingredients:

  • Chopped spinach, olives, or sun-dried tomatoes
  • Chili flakes for a little heat
  • A pinch of turmeric or cumin for flavor depth
  • Nutritional yeast for extra cheesy flavor (if reducing dairy)

👩‍🍳 Instructions:

1. Soak the Lentils:
Rinse the red lentils and soak them in water for at least 2 hours or overnight. Drain and rinse well.

2. Blend the Batter:
Add the soaked lentils, eggs, yogurt, olive oil, salt, baking powder, baking soda, garlic powder, and herbs to a blender or food processor. Blend until smooth and creamy — like a thick pancake batter.

3. Add the Cheese:
Transfer the batter to a bowl and fold in the shredded cheese and any optional mix-ins.

4. Bake:
Preheat oven to 180°C (350°F).
Grease or line a loaf pan (or use a small square pan).
Pour in the batter, spread evenly, and sprinkle extra cheese or herbs on top if desired.

Bake for 30–40 minutes or until golden, firm, and a toothpick comes out mostly clean (a little cheese on it is okay!).

5. Cool & Slice:
Let it cool at least 15–20 minutes before slicing. It firms up more as it cools.

✅ Tips for Success:

  • Don’t skip the soaking step — it softens lentils and helps them blend smooth.
  • The batter should be thick but pourable; if too thick, add 1–2 tbsp water.
  • Use full-fat yogurt for best flavor and moisture.
  • Cool fully before slicing for clean cuts and best texture.

💡 Recommendation:

Serve it:

  • Warm with a pat of butter or dairy-free spread
  • Alongside soup or salad
  • With hummus or avocado as a snack
  • Toasted with a fried egg on top for breakfast

Stores well in the fridge for 3–4 days or freeze slices for quick grab-and-go meals!

🔍 Nutrition Info (Per Slice, ~10 slices):

  • Calories: ~150 kcal
  • Protein: ~9g
  • Carbs: ~12g
  • Fat: ~8g
  • Fiber: ~3g
  • Sugar: 0g (natural sugars only)

Want a vegan version, spicy twist, or a mini muffin bake version? Just say the word!

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