Gluten Free Lentil Loaf

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.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak your lentils in water at room temperature for 2 hours.

Step 2

Preheat your oven to 350F. Line a small glass meal prep container (mine are 6.2" x 4.5") with parchment paper, and lightly grease with oil.

Step 3

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

Step 4

Transfer the batter to a large bowl. Add in psyllium husk and baking powder. Mix together with a silicone spatula, and transfer to your prepared pan. Optionally top with everything bagel seasoning.

Step 5

Bake uncovered at 350F for about 50 minutes, or until lightly golden, and the internal temperature is about 205F.

Step 6

Transfer to a wire rack to completely cool before slicing.

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