Lentil Bread - Gluten-free Vegan Sandwich Bread
User Reviews
5
Lentil Bread - Gluten-free Vegan Sandwich Bread
Description
Lentil Bread - Gluten-free Vegan Sandwich Bread uses split and skinned black gram (urad dal) soaked overnight and processed into a batter with rice flour, corn starch, and flaxseed meal or psyllium husk as binders. Seasoned with cumin seeds, salt, black pepper, and lemon juice, the batter is aerated before being poured into a parchment-lined bread pan. Baking at a high temperature for 45 minutes yields a loaf with a firm crust and soft interior. The use of baking powder or a fermentation step provides leavening options.
The bread's texture is slightly gritty from the lentils but balanced by the starches and the moisture from oil and lemon juice. This lends a unique crumb different from wheat-based breads but suitable for sandwiches and toast. The flavor is mild, with a faint earthiness from the dal and warmth from cumin and black pepper.
This loaf works well as a filling base for vegan or gluten-free sandwiches. It can be sliced and toasted for enhanced texture. The recipe provides an adaptable gluten-free option for home cooking without relying on commercial mixes.
For a fermented version, omitting baking powder and letting the batter rest in a warm place for about six hours can develop subtle tanginess and natural leavening. Baking powder can then be mixed in before baking if desired. The batter's aeration level is important to ensure proper rise and texture.
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 flaxseed meal or psyllium husk
- 1/4 tsp cumin seeds
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp lemon juice
- 1 Tbsp neutral cooking oil generic cooking oil
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
- Soaking the urad dal overnight softens it and eases processing into batter.
- Check batter aeration by dropping a spoonful in water; well-aerated batter should float.
- To achieve fermentation, omit baking powder and allow the batter to rest covered at a warm temperature for about 6 hours before baking.
- Use parchment paper to line and cover the bread for even baking and to prevent over-browning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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