Delicious Gluten-Free Lentil Bread Recipe

Start by *thoroughly rinsing the red lentils* to remove any impurities. This step is crucial for ensuring the best flavor and texture in your bread. After rinsing, *soak them overnight* in a bowl of water to soften.

In the morning, *drain the soaked lentils* and give them another rinse before proceeding to the next step.

In a blender or food processor, add the soaked lentils along with *120 grams (4.2 ounces) of fresh water*. Process until the mixture is *smooth and creamy*, ensuring there are no lumps left.

Transfer the blended lentil mixture into a large mixing bowl. Now, *add all the remaining ingredients* including vegetable oil, salt, psyllium husk, baking powder, and gluten-free flour. Mix well until all ingredients are *fully incorporated*.

Preheat your oven to 195–200°C (about 385–390°F). Next, *spoon the mixture into a loaf pan* and smooth the top with a spatula. If you prefer a seed topping, *brush the surface with a little water* and sprinkle your *seed mix* on top.

If you are baking without a loaf pan, *moisten your hands and shape the dough into a loaf* by hand, then sprinkle with seeds as well.

Place the prepared loaf in the oven and *bake for approximately 60 minutes*. Keep an eye on the bread towards the end of the baking time; you want it to be *golden brown and firm to the touch*.

Once baked, remove the bread from the oven and allow it to *cool on a wire rack*. This step is important to prevent the bread from becoming soggy as it cools.

This gluten-free lentil bread can also be *frozen*. Just ensure it is well-wrapped to maintain its flavor and texture after thawing.