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Lentil Bread - Gluten-free Vegan Sandwich Bread
5 from 117 votes

Lentil Bread - Gluten-free Vegan Sandwich Bread

This lentil bread combines urad dal with rice flour and corn starch to create a gluten-free, vegan sandwich loaf. The batter is processed to a slightly gritty yet aerated consistency, which results in a dense but soft bread once baked. Cumin seeds and black pepper add subtle spice, while lemon juice and oil help balance texture and flavor. This bread is a straightforward alternative to traditional wheat loaves, suited for those avoiding gluten or animal products.

Prep Time
8 hrs
Cook Time
1 hr
Total Time
9 hrs
Servings: 6
Calories: 227 kcal
Course: Bread
Cuisine: Fusion

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 227

% 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.