Lentil Bread - Gluten-free Vegan Sandwich Bread
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5.0
117 reviews
Excellent
Lentil Bread - Gluten-free Vegan Sandwich Bread
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Urad Dal Lentils made into a batter and baked to make a soft flavorful nutritious bread. Allergen Information: Free of dairy, egg, soy, gluten, nut. Can be made corn-free. Can be made grain-free by omitting the rice flour. Add 1 tsp xanthan gum for lighter bread. Makes 1 medium bread pan (8.5 by 4.5 inch loaf pan)
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Ingredients
- 1.5 cups urad dal (split and skinned black gram- Urad Dal Matpe)
- 3 tbsp rice flour
- 3 Tbsp corn starch or tapioca starch
- 1.5 tsp baking powder
- 2 tsp flaxmeal or psyllium husk
- 1/4 tsp cumin seeds
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp lemon juice
- 1 Tbsp oil
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Instructions
- Soak the urad dal overnight. Drain and add to a food processor. Process the dal until it is just slightly gritty. Process for 30 to 45 seconds then move the dal with a spatula. It will take 3 to 4 minutes to break the lentils down into a batter type consistency. Add just a little water (3 to 6 Tablespoons) to help with the processing. Add the rest of the ingredients and process for a minute to combine. Check the batter for aeration. (drop a half tsp of batter in a cup of water. The batter should float on the top). If not aerated well , transfer the thick batter to a bowl and whip with a large spoon a few times, then check again. the batter should be thick and pasty but also slightly bubbly.
- Drop batter into parchment lined bread pan. Spray oil on top and even it out using a light hand so the air in the batter is not pressed out.
- Preheat the oven to 395 degrees F / 200ºc. Bake for 45 minutes. Cover the bread with another parchment after first 15 to 20 minutes by placing the parchment on the loaf pan. Reduce temperature to 375 degrees F / 190ºc after 45 minutes, remove parchment and bake for another 10 to 15 minutes or until it sounds hollow when tapped.
- Cool completely before slicing. (about an hour). The bread slices more easily the next day. Refrigerate the bread for upto 5 days in an airtight container. The bread crust is crusty the first day and gets softer as it sits because of moisture. Moisture in the storage container after a day is normal. I like to use to bread with chutney toppings or simple sandwiches.
Notes
- Note: For a fermented batter, Make the batter without baking powder and let it sit covered in a warm place to ferment for about 6 hours. You can mix in the baking powder if you like or omit it, and bake.
- Nutritional values based on 1 serving (2 slices)
Nutrition Information
Show Details
Calories
227kcal
(11%)
Carbohydrates
36g
(12%)
Protein
12.2g
(24%)
Fat
3g
(5%)
Sodium
392mg
(16%)
Potassium
593mg
(17%)
Fiber
15g
(60%)
Sugar
1g
(2%)
Vitamin A
20IU
(0%)
Vitamin C
2.5mg
(3%)
Calcium
84mg
(8%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 12.2g | 24% |
| Fat | 3g | 5% |
| Sodium | 392mg | 16% |
| Potassium | 593mg | 13% |
| Fiber | 15g | 60% |
| Sugar | 1g | 2% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 84mg | 8% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
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