gluten-free lentil cheese bread

Here’s a simple and delicious gluten-free lentil cheese bread recipe — high in protein, naturally gluten-free, and great as a snack or side!

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🌾 Gluten-Free Lentil Cheese Bread

Ingredients

• 1 cup red lentils (dry)

• 1 cup water (for soaking)

• 2 eggs

• ½ cup grated cheese (cheddar, mozzarella, or a mix)

• 2 tbsp olive oil

• 1 tsp baking powder (gluten-free)

• ½ tsp salt

• ½ tsp garlic powder (optional)

• ½ tsp dried herbs (oregano, basil, or thyme — optional)

• Extra cheese for topping (optional)

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Instructions

1. Soak the Lentils

   • Rinse the lentils well.

   • Soak them in 1 cup of water for at least 2–3 hours (or overnight).

   • Drain any excess water before blending.

2. Blend the Batter

   • Add soaked lentils, eggs, olive oil, baking powder, salt, and seasonings to a blender or food processor.

   • Blend until you get a smooth, thick batter (like pancake batter).

   • Stir in the grated cheese by hand.

3. Bake

   • Preheat your oven to 375°F (190°C).

   • Line a small loaf pan or baking dish with parchment paper or grease it lightly.

   • Pour in the batter and smooth the top.

   • Sprinkle extra cheese on top if desired.

4. Bake for 35–45 minutes, until golden and a toothpick inserted in the center comes out clean.

5. Cool and Serve

   • Let it cool in the pan for 10 minutes, then transfer to a wire rack.

   • Slice and enjoy warm or at room temperature.

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💡 Tips & Variations

• Add-ins: Chopped spinach, sun-dried tomatoes, or green onions make great additions.

• Dairy-free version: Use vegan cheese and substitute 2 tbsp ground flax + 6 tbsp water for the eggs.

• Texture: Red lentils create a soft, moist bread. For a firmer texture, use brown or green lentils and blend thoroughly.

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Would you like me to make a no-egg version or one that’s high in fiber/protein (e.g., with chickpea flour or seeds)?