27+ Delicious No Wheat Lentil Bread Recipes for Every Meal

Bread is a beloved staple in many kitchens, but for those following a gluten-free or wheat-free diet, finding a satisfying and nutritious bread alternative can be a challenge.

That’s where lentil bread comes in! Packed with protein, fiber, and essential nutrients, lentil bread offers a hearty and wholesome twist on traditional bread.

Made from lentil flour, this bread provides a naturally gluten-free option that’s rich in flavor and perfect for sandwiches, toasts, and even as a snack.

In this article, we’ve compiled a collection of 27+ no wheat lentil bread recipes that showcase the versatility of lentils in baking. Whether you’re craving a savory loaf to pair with soups and salads or a sweet and moist bread for breakfast, these recipes will inspire you to bake with lentils in new and exciting ways.

Get ready to experience the delicious and health-boosting benefits of lentil bread in every bite!

27+ Delicious No Wheat Lentil Bread Recipes for Every Meal

Lentil bread is a game-changer for anyone avoiding wheat or gluten, and these 27+ no wheat lentil bread recipes will open up a world of possibilities in your baking.

From savory to sweet, each recipe offers a unique flavor profile and texture that will elevate your meals while nourishing your body. Lentil flour’s natural richness and high-protein content make these breads a fantastic option for anyone looking for an energy-boosting and satisfying bread alternative.

Whether you are new to baking with lentils or an experienced home baker, these recipes will add a nutritious twist to your bread-making routine.

So, grab your ingredients, get baking, and enjoy the wholesome goodness of lentil bread!

Savory Lentil Flour Bread

This savory lentil flour bread is a delicious gluten-free alternative, perfect for those who want a hearty loaf without any wheat. Packed with protein from lentils, it offers a satisfying and healthy option for breakfast, sandwiches, or as a side dish to soups and salads. The blend of herbs and spices enhances the bread’s flavor, making each bite a delightful experience.

Ingredients:

• 1 cup lentil flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 3 large eggs
• 1/4 cup olive oil
• 1/4 cup water
• 1 tbsp honey (optional)
• 1 tsp apple cider vinegar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the lentil flour, almond flour, baking powder, salt, garlic powder, onion powder, oregano, and black pepper.
3. In a separate bowl, whisk the eggs, olive oil, water, honey, and apple cider vinegar until smooth.
4. Gradually add the wet ingredients into the dry ingredients and stir until well combined. The batter should be thick but pourable.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30-35 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the bread to cool for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.

This savory lentil flour bread is a perfect, nutritious substitute for traditional wheat bread. It is high in protein, making it a filling and satisfying option for those on gluten-free or wheat-free diets. The combination of herbs adds a wonderful savory touch that enhances its versatility, whether used for sandwiches or enjoyed as a simple side. Its natural density and texture also make it a great choice for pairing with hearty stews or soups.

Sweet Lentil Bread with Cinnamon and Honey

This sweet lentil bread with cinnamon and honey offers a warm, comforting treat that is both gluten-free and full of flavor. The lentil flour base gives the bread a soft and moist texture, while the cinnamon and honey provide a delightful sweetness that pairs perfectly with a cup of tea or coffee. It’s an ideal choice for a snack or breakfast bread, satisfying both sweet cravings and dietary needs.

Ingredients:

• 1 cup lentil flour
• 1/2 cup oat flour (gluten-free)
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup honey
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/4 cup almond milk (or other milk alternative)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the lentil flour, oat flour, cinnamon, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, honey, melted coconut oil, applesauce, vanilla extract, and almond milk.
4. Slowly add the wet ingredients to the dry ingredients, stirring until fully combined. The batter should be thick and smooth.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

This sweet lentil bread is a delightful alternative to traditional sweet breads, offering a nutritious and wheat-free option that doesn’t skimp on flavor. The natural sweetness of honey and applesauce, combined with the warmth of cinnamon, makes this bread perfect for a cozy breakfast or an afternoon snack. It’s incredibly moist and full of wholesome ingredients, providing a satisfying and guilt-free treat that will leave you coming back for more.

Lentil and Chia Seed Flatbread

This lentil and chia seed flatbread is a quick, no-fuss recipe that’s both nutritious and versatile. Made from lentil flour and chia seeds, it’s packed with fiber and omega-3s, making it a perfect choice for a healthy snack or as a wrap for sandwiches. It’s a simple, wheat-free option that can be easily customized with your favorite spices or herbs, offering endless possibilities for pairing with dips, salads, or main dishes.

Ingredients:

• 1 cup lentil flour
• 1/4 cup chia seeds
• 1/2 tsp salt
• 1/2 tsp cumin (optional)
• 1/4 tsp turmeric (optional)
• 1/4 tsp garlic powder (optional)
• 1/2 cup warm water
• 1 tbsp olive oil
• 1 tbsp lemon juice

Instructions:

1. In a large mixing bowl, combine the lentil flour, chia seeds, salt, and optional spices (cumin, turmeric, and garlic powder).
2. Gradually add the warm water, olive oil, and lemon juice, mixing until a dough forms. The dough should be moist but not sticky.
3. Divide the dough into 4 equal portions and roll each portion into a ball.
4. On a flat surface, roll each ball into a thin circle, about 1/4 inch thick.
5. Heat a skillet or griddle over medium heat and lightly grease it with olive oil.
6. Place each flatbread onto the skillet and cook for 2-3 minutes on each side, or until golden brown and slightly crispy.
7. Remove from the skillet and let the flatbreads cool slightly before serving.

This lentil and chia seed flatbread is a simple, quick recipe that can be enjoyed in a variety of ways. The combination of lentil flour and chia seeds not only adds a unique texture but also boosts the nutritional value of the flatbread. It’s versatile enough to be used as a wrap, paired with dips like hummus, or served alongside your favorite main dish. With just a few ingredients and minimal preparation time, this flatbread makes a healthy, delicious addition to any meal.

Herbed Lentil Bread Rolls

These herbed lentil bread rolls are a savory delight, perfect for any meal. Made with lentil flour, these rolls are soft, light, and gluten-free. With the addition of fresh herbs like rosemary and thyme, they have an aromatic fragrance that elevates their flavor. Whether you serve them as a side dish to soups, stews, or a main course, these rolls are sure to become a favorite for those avoiding wheat but still craving a hearty bread experience.

Ingredients:

• 1 1/2 cups lentil flour
• 1/4 cup tapioca flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1/4 cup olive oil
• 1/2 cup warm water
• 1 large egg
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.
2. In a large mixing bowl, combine the lentil flour, tapioca flour, baking powder, salt, black pepper, and the fresh herbs.
3. In a separate bowl, whisk the egg, olive oil, warm water, and apple cider vinegar.
4. Gradually add the wet ingredients to the dry ingredients, stirring until the dough comes together. It should be sticky but manageable.
5. Divide the dough into 8 equal portions and shape each portion into a round roll.
6. Place the rolls on the prepared baking sheet, leaving a little space between each one.
7. Bake for 20-25 minutes, or until the rolls are golden and firm to the touch.
8. Allow the rolls to cool slightly before serving.

These herbed lentil bread rolls are a delicious and aromatic twist on traditional bread rolls. The soft texture of the rolls paired with the fragrant rosemary and thyme makes them a perfect accompaniment to any meal. They are not only gluten-free but also packed with protein and fiber from the lentil flour. Whether served warm with butter or used to scoop up soups and stews, these rolls will become a staple in your kitchen for all your wheat-free baking needs.

Lentil Bread with Sun-Dried Tomatoes and Olives

For those who enjoy savory and Mediterranean-inspired flavors, this lentil bread with sun-dried tomatoes and olives is a must-try. The lentil flour base combined with the tangy, rich flavors of sun-dried tomatoes and briny olives creates a bread that is both satisfying and flavorful. Perfect for sandwiches, as a side dish, or simply enjoyed on its own, this bread is not only gluten-free but also packed with nutrients from the lentils and olives.

Ingredients:

• 1 1/2 cups lentil flour
• 1/4 cup ground flaxseeds
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup sun-dried tomatoes, chopped
• 1/4 cup black olives, pitted and chopped
• 3 large eggs
• 1/4 cup olive oil
• 1/2 cup warm water
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the lentil flour, ground flaxseeds, baking powder, salt, and black pepper.
3. Stir in the chopped sun-dried tomatoes and black olives.
4. In a separate bowl, whisk the eggs, olive oil, warm water, and balsamic vinegar.
5. Gradually add the wet ingredients into the dry ingredients and mix until smooth.
6. Pour the batter into the prepared loaf pan, spreading it evenly.
7. Bake for 35-40 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This lentil bread with sun-dried tomatoes and olives brings a Mediterranean flair to your wheat-free baking. The savory combination of tomatoes, olives, and the earthy lentil flour makes this bread rich in flavor and perfect for pairing with salads, grilled meats, or enjoying on its own with a drizzle of olive oil. Its texture is soft yet firm, making it an ideal option for a hearty snack or a versatile addition to meals.

Lentil and Zucchini Bread

A perfect combination of vegetables and lentils, this lentil and zucchini bread is an excellent option for those looking for a light, moist, and nutritious bread. The zucchini keeps the bread moist while adding extra fiber, and the lentil flour provides a dense and hearty texture. It’s a great choice for anyone wanting to sneak in some veggies while still enjoying a tasty, gluten-free treat.

Ingredients:

• 1 1/2 cups lentil flour
• 1 cup grated zucchini, squeezed to remove excess moisture
• 1/4 cup almond flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup olive oil
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened almond milk (or other milk alternative)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the lentil flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk the eggs, honey or maple syrup, olive oil, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated zucchini, ensuring it’s evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and spread it out evenly.
7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This lentil and zucchini bread is a delicious, wholesome treat that combines the benefits of lentil flour and zucchini. It’s perfect for a light breakfast or a snack, and the zucchini provides an added moistness, keeping the bread soft and tender. It’s a wonderful way to enjoy a nutritious bread while avoiding gluten, and the subtle spices of cinnamon and nutmeg bring an extra warmth to every bite. This bread is not only versatile but also a great way to sneak in some veggies!

Lentil and Carrot Bread

This lentil and carrot bread is a perfect blend of sweet and savory, combining the earthy flavor of lentil flour with the natural sweetness of carrots. This gluten-free bread is soft, moist, and packed with nutrients, making it an excellent choice for a healthy breakfast or afternoon snack. The addition of cinnamon and nutmeg gives the bread a warm, comforting flavor, while the carrots add moisture and a subtle sweetness.

Ingredients:

• 1 1/2 cups lentil flour
• 1/2 cup grated carrots (about 2 medium carrots)
• 1/4 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup olive oil
• 1/2 tsp vanilla extract
• 1/4 cup almond milk (or other milk alternative)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the lentil flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk the eggs, honey or maple syrup, olive oil, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

This lentil and carrot bread is an excellent way to incorporate vegetables into your diet while still enjoying a delicious, gluten-free bread. The combination of sweet carrots and warm spices creates a comforting flavor that’s perfect for any time of the day. The bread is moist and soft, with a rich texture thanks to the lentil flour. It’s a great option for breakfast, a snack, or even as a side to soups and salads, offering a healthy and flavorful alternative to traditional wheat bread.

Lentil and Pumpkin Seed Bread

This lentil and pumpkin seed bread is an irresistible blend of earthy lentil flour and crunchy pumpkin seeds. Rich in protein and fiber, this bread is not only healthy but also incredibly flavorful. The pumpkin seeds add a delightful crunch and a subtle nutty flavor, making each bite a satisfying experience. This gluten-free bread is perfect for sandwiches, as a snack, or served alongside your favorite soup or salad.

Ingredients:

• 1 1/2 cups lentil flour
• 1/4 cup ground flaxseeds
• 1/4 cup pumpkin seeds (plus extra for topping)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 1/4 cup olive oil
• 1/2 cup warm water
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the lentil flour, ground flaxseeds, pumpkin seeds, baking powder, salt, and black pepper.
3. In a separate bowl, whisk the eggs, olive oil, warm water, and apple cider vinegar.
4. Gradually add the wet ingredients into the dry ingredients, stirring until well combined. The batter should be thick but smooth.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Sprinkle additional pumpkin seeds on top for extra crunch.
7. Bake for 35-40 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
8. Let the bread cool for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.

This lentil and pumpkin seed bread is a healthy, hearty, and crunchy alternative to traditional bread. The earthy lentil flour pairs wonderfully with the nutty pumpkin seeds, adding texture and flavor. This gluten-free loaf is full of protein and fiber, making it a nutritious choice for any meal. Whether used for sandwiches, served with a dip, or enjoyed on its own, this bread is a delicious way to boost your intake of whole, nutritious ingredients.

Lentil and Apple Cider Vinegar Bread

The lentil and apple cider vinegar bread offers a tangy and flavorful twist on gluten-free bread. The acidity from the apple cider vinegar helps activate the baking soda, resulting in a soft, light texture that contrasts beautifully with the hearty lentil flour base. This bread has a slight tangy taste, making it perfect for pairing with savory spreads, cheese, or deli meats. It’s a great option for anyone looking for a flavorful, wheat-free bread that is both delicious and nutritious.

Ingredients:

• 1 1/2 cups lentil flour
• 1/2 cup ground chia seeds
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp apple cider vinegar
• 2 large eggs
• 1/4 cup olive oil
• 1/2 cup warm water
• 1/2 tsp honey (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the lentil flour, ground chia seeds, baking soda, and salt.
3. In a separate bowl, whisk the eggs, olive oil, warm water, apple cider vinegar, and honey (if using).
4. Add the wet ingredients to the dry ingredients and stir until the batter is smooth and well combined.
5. Pour the batter into the prepared loaf pan, smoothing the top.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Let the bread cool for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.

This lentil and apple cider vinegar bread is a tangy and wholesome bread option for those avoiding wheat. The apple cider vinegar helps to create a light texture while enhancing the bread’s flavor profile. This gluten-free loaf is versatile and can be paired with everything from savory spreads to sandwiches, making it a fantastic addition to your recipe collection. The hearty lentil flour provides the perfect base, ensuring that each slice is both filling and satisfying.

Lentil and Chia Seed Bread

This lentil and chia seed bread combines the richness of lentil flour with the fiber-packed chia seeds, making it a healthy and nutritious bread alternative. The chia seeds provide a nice crunch and are loaded with omega-3 fatty acids, while the lentil flour gives the bread a dense and hearty texture. With just a few simple ingredients, this gluten-free bread is perfect for those looking to enjoy a nutritious snack or use it for sandwiches, all while keeping things wheat-free.

Ingredients:

• 1 1/2 cups lentil flour
• 1/4 cup chia seeds
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1/4 cup olive oil
• 1/2 cup warm water
• 1 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the lentil flour, chia seeds, baking soda, and salt.
3. In a separate bowl, whisk the eggs, olive oil, warm water, apple cider vinegar, and honey or maple syrup (if using).
4. Add the wet ingredients into the dry ingredients and mix until smooth.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 35-40 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This lentil and chia seed bread offers a simple yet nutritious option for those avoiding wheat. The combination of lentil flour and chia seeds makes this bread rich in fiber, protein, and healthy fats, providing a satisfying, filling experience with every bite. It’s perfect for making sandwiches, enjoying with your favorite spread, or simply toasted with a bit of butter. With its hearty texture and subtle crunch from the chia seeds, this bread will quickly become a staple in your gluten-free baking routine.

Lentil and Cinnamon Raisin Bread

This lentil and cinnamon raisin bread brings a sweet twist to your gluten-free bread options. The lentil flour provides a soft, dense texture, while the cinnamon and raisins add a natural sweetness and warmth. This bread is perfect for breakfast or an afternoon snack, especially when served warm with a pat of butter or a drizzle of honey. The combination of sweet and spicy flavors makes this bread a treat that everyone in the family will enjoy.

Ingredients:

• 1 1/2 cups lentil flour
• 1/4 cup ground flaxseeds
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup raisins
• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup olive oil
• 1/2 cup almond milk (or other milk alternative)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the lentil flour, ground flaxseeds, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk the eggs, maple syrup, olive oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the raisins, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Let the bread cool for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.

This lentil and cinnamon raisin bread is a delightful, naturally sweetened treat that is perfect for breakfast, dessert, or a mid-afternoon snack. The soft texture of the lentil flour blends beautifully with the warmth of cinnamon and the sweetness of raisins, creating a comforting and satisfying bread. Whether enjoyed fresh from the oven or toasted with a bit of butter, this gluten-free bread is sure to be a favorite in your home.

Lentil and Coconut Flour Bread

A beautiful fusion of lentil and coconut flours, this bread is light, slightly sweet, and incredibly satisfying. The coconut flour adds a subtle sweetness and a fluffy texture, while the lentil flour ensures the bread has a hearty, filling base. This gluten-free bread is perfect for those on low-carb or paleo diets, as it provides a delicious, nutty flavor without any wheat. It’s great for sandwiches, toasted with a spread, or enjoyed alongside a warm bowl of soup.

Ingredients:

• 1 cup lentil flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1/4 cup olive oil
• 1/2 cup almond milk (or other milk alternative)
• 1 tbsp honey or maple syrup (optional)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the lentil flour, coconut flour, baking powder, and salt.
3. In a separate bowl, whisk the eggs, olive oil, almond milk, honey or maple syrup (if using), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth and fully combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30-35 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This lentil and coconut flour bread is a light, airy, and nutrient-packed gluten-free option that combines the benefits of both flours for a delicious loaf. The coconut flour provides a subtle sweetness and soft texture, while the lentil flour ensures the bread is hearty and filling. Whether you’re enjoying it as a sandwich base or just savoring a slice with a cup of tea, this bread offers a delightful and healthy twist on traditional wheat bread.

Lentil and Sweet Potato Bread

This lentil and sweet potato bread is a vibrant and nutritious option for those seeking a gluten-free bread with a hint of sweetness. The soft, earthy flavor of lentil flour combines perfectly with the naturally sweet and creamy texture of mashed sweet potatoes. This bread is not only packed with vitamins and fiber but also provides a naturally moist and dense texture. Ideal for sandwiches or as a side to soups and salads, it’s a great addition to any gluten-free diet.

Ingredients:

• 1 1/2 cups lentil flour
• 1/2 cup mashed sweet potato (about 1 medium potato)
• 1/4 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cinnamon (optional)
• 1/4 tsp nutmeg (optional)
• 1/2 tsp salt
• 2 large eggs
• 1/4 cup olive oil
• 1/4 cup maple syrup (or honey)
• 1/2 cup almond milk (or other milk alternative)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix the lentil flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the mashed sweet potato, eggs, olive oil, maple syrup, and almond milk.
4. Combine the wet ingredients with the dry ingredients and stir until fully incorporated.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
7. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This lentil and sweet potato bread offers a deliciously moist and slightly sweet alternative to traditional wheat-based bread. The lentil flour provides a hearty, nutritious base, while the sweet potato adds natural sweetness and moisture. This bread is a great choice for breakfast, sandwiches, or as a side dish to a warm bowl of soup. Packed with fiber, vitamins, and healthy fats, it’s a wholesome option for anyone on a gluten-free diet.

Lentil and Olive Bread

This savory lentil and olive bread combines the hearty, earthy flavor of lentil flour with the briny, robust taste of olives. This gluten-free bread has a deliciously chewy texture and is perfect for pairing with Mediterranean-inspired dishes or as a snack on its own. The olives add a salty depth of flavor, making each bite burst with savory goodness. It’s ideal for a light lunch, served with cheese or roasted vegetables, or toasted with a bit of olive oil.

Ingredients:

• 1 1/2 cups lentil flour
• 1/4 cup ground flaxseed
• 1/4 cup chopped green olives (or black olives)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp garlic powder (optional)
• 1/2 tsp dried oregano (optional)
• 2 large eggs
• 1/4 cup olive oil
• 1/2 cup water
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the lentil flour, ground flaxseed, baking powder, salt, garlic powder, and dried oregano.
3. Add the chopped olives to the dry ingredients and mix well.
4. In a separate bowl, whisk the eggs, olive oil, water, and apple cider vinegar.
5. Pour the wet ingredients into the dry ingredients and stir until fully combined. The dough will be thick but slightly sticky.
6. Pour the dough into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This lentil and olive bread is a savory, flavorful loaf that’s perfect for anyone craving a gluten-free, hearty bread option. The lentil flour provides a dense, satisfying texture, while the olives offer a salty, briny kick that enhances the flavor profile of the bread. It’s an excellent choice for serving alongside Mediterranean dishes, as a snack, or simply toasted with a bit of olive oil. The bread is nutritious, packed with fiber, and full of savory goodness—an ideal addition to any gluten-free baking repertoire.

Lentil and Herb Bread

Lentil and herb bread is a fragrant and flavorful loaf, perfect for those who love aromatic, savory bread. The earthy lentil flour pairs beautifully with fresh or dried herbs, giving the bread a savory, herbaceous aroma and taste. This gluten-free bread is light and fluffy with a deliciously herbal flavor, making it ideal for serving with soups, stews, or as a side dish at dinner. It’s also a great choice for sandwiches, with the herbs adding an extra layer of flavor.

Ingredients:

• 1 1/2 cups lentil flour
• 1/4 cup almond flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp dried rosemary (or thyme, oregano)
• 2 large eggs
• 1/4 cup olive oil
• 1/2 cup water
• 1 tbsp apple cider vinegar
• 1 tsp honey (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the lentil flour, almond flour, baking powder, salt, black pepper, and dried herbs.
3. In a separate bowl, whisk the eggs, olive oil, water, apple cider vinegar, and honey (if using).
4. Add the wet ingredients to the dry ingredients and mix until the batter is smooth and fully combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 35-40 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This lentil and herb bread offers a delightful blend of savory flavors that elevate the humble loaf into something special. The combination of lentil flour and aromatic herbs creates a bread that is not only nutritious but also bursting with flavor. This loaf pairs beautifully with soups, salads, or as a sandwich base, making it a versatile addition to your gluten-free baking repertoire. It’s the perfect bread for anyone who loves the fragrance of fresh herbs and the hearty texture of lentil flour.

Lentil and Carrot Bread

This lentil and carrot bread is a wonderfully moist, nutrient-dense option that combines the earthy flavor of lentil flour with the natural sweetness of carrots. The carrots not only add a subtle sweetness but also a vibrant color to the bread, making it as visually appealing as it is tasty. This gluten-free loaf is perfect for breakfast, a midday snack, or even as a side to a savory dish. The addition of cinnamon and nutmeg enhances the bread’s flavor, making it comforting and delicious.

Ingredients:

• 1 1/2 cups lentil flour
• 1/2 cup grated carrots (about 2 medium carrots)
• 1/4 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup olive oil
• 1/2 cup almond milk (or other milk alternative)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the lentil flour, grated carrots, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the eggs, honey or maple syrup, olive oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until the batter is smooth and well combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean.
7. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This lentil and carrot bread is a delicious, wholesome treat that brings together the earthy richness of lentil flour and the sweetness of carrots. The bread has a dense, moist texture with the added benefit of being packed with fiber and nutrients, making it a great choice for a healthy snack or breakfast. The warm spices like cinnamon and nutmeg give it a comforting aroma and taste that pairs well with a cup of tea or coffee. This bread is a perfect option for anyone looking to enjoy a nutritious, gluten-free loaf.

Lentil and Avocado Bread

Lentil and avocado bread is a creamy, delicious loaf that combines the health benefits of lentil flour with the rich, buttery texture of ripe avocado. This gluten-free bread is soft and slightly dense, with the avocado providing moisture and a subtle richness that makes it stand out. It’s an excellent bread choice for those looking to enjoy a healthy alternative to traditional wheat bread, packed with healthy fats, fiber, and protein. Perfect for avocado toast or as a base for your favorite spreads.

Ingredients:

• 1 1/2 cups lentil flour
• 1 ripe avocado, mashed
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp garlic powder (optional)
• 2 large eggs
• 1/4 cup olive oil
• 1/2 cup almond milk (or other milk alternative)
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix the lentil flour, ground flaxseed, baking powder, salt, and garlic powder (if using).
3. In a separate bowl, mash the avocado and combine it with the eggs, olive oil, almond milk, and lemon juice. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This lentil and avocado bread offers a creamy, nutritious option that is not only gluten-free but also packed with healthy fats and fiber. The combination of avocado and lentil flour results in a moist, hearty bread that is perfect for sandwiches, avocado toast, or simply enjoying with a bit of butter. The subtle flavor of the avocado gives the bread a deliciously rich texture, while the flaxseeds add extra fiber and omega-3s. This is a great bread for anyone looking for a wholesome, gluten-free bread with a twist.

Lentil and Zucchini Bread

Lentil and zucchini bread is a light, flavorful, and moist loaf that combines the nutrition of lentil flour with the subtle sweetness and moisture of zucchini. The zucchini not only enhances the bread’s texture but also adds a nutritional boost, with plenty of fiber and vitamins. This gluten-free bread is perfect for breakfast, snacks, or as a healthy addition to your meal, with the earthy lentil flour and tender zucchini working harmoniously together. It’s a versatile bread that pairs well with both savory and sweet spreads.

Ingredients:

• 1 1/2 cups lentil flour
• 1 cup grated zucchini (about 1 medium zucchini)
• 1/4 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup olive oil
• 1/4 cup maple syrup or honey
• 1/2 cup almond milk (or other milk alternative)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the lentil flour, almond flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the eggs, olive oil, maple syrup or honey, almond milk, and vanilla extract.
4. Stir in the grated zucchini, making sure it’s evenly distributed in the wet mixture.
5. Add the wet ingredients to the dry ingredients and stir until fully combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

This lentil and zucchini bread is a delicious, light, and nutritious option that combines the hearty lentil flour with the moisture and subtle sweetness of zucchini. It’s perfect for anyone looking for a healthy, gluten-free bread that’s versatile enough for breakfast or as a snack. The cinnamon adds warmth and flavor, while the zucchini keeps the bread moist and tender. Whether enjoyed with a dollop of butter or your favorite spread, this bread is a wholesome, delightful treat.

Lentil and Spinach Bread

This lentil and spinach bread is a vibrant, green loaf full of nutrients and flavor. The combination of lentil flour and spinach offers a wholesome, savory option perfect for sandwiches or as a side to a hearty soup. Spinach adds not only color but also a wealth of vitamins and minerals, making this bread an excellent choice for anyone looking to boost their nutrient intake. With a soft texture and savory flavor, it’s ideal for those on a gluten-free diet who want something both filling and nutritious.

Ingredients:

• 1 1/2 cups lentil flour
• 1 cup fresh spinach, chopped
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 2 large eggs
• 1/4 cup olive oil
• 1/4 cup water
• 1 tsp lemon juice
• 1/4 cup grated Parmesan cheese (optional, for extra flavor)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix the lentil flour, ground flaxseed, baking powder, salt, garlic powder, and Parmesan cheese (if using).
3. In a separate bowl, whisk together the eggs, olive oil, water, and lemon juice.
4. Fold in the chopped spinach to the wet ingredients.
5. Combine the wet and dry ingredients and mix until well incorporated.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Lentil and spinach bread is a fantastic, savory bread option for those looking to enjoy a gluten-free loaf full of nutrients. The spinach not only gives the bread a beautiful green hue but also a deliciously mild flavor that pairs perfectly with the earthy lentil flour. The addition of flaxseed adds a boost of fiber and omega-3 fatty acids, making this bread both healthy and satisfying. Whether served with cheese, a spread, or as a side to your favorite meal, this bread is sure to impress with its soft texture and vibrant color.

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Lentil and Tomato Bread

Lentil and tomato bread brings together the hearty texture of lentil flour with the juicy, tangy flavor of tomatoes. This gluten-free loaf is perfect for those who want to incorporate more vegetables into their diet without sacrificing taste. The tomatoes provide moisture, making the bread extra soft, while their acidity balances out the earthy lentil flour. The addition of basil and oregano adds an herby depth that complements the flavor of the tomatoes, making it an ideal bread for sandwiches or as an accompaniment to Mediterranean dishes.

Ingredients:

• 1 1/2 cups lentil flour
• 1 cup cherry tomatoes, finely chopped
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• 2 large eggs
• 1/4 cup olive oil
• 1/4 cup water
• 1 tsp garlic powder

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the lentil flour, ground flaxseed, baking powder, salt, basil, oregano, and garlic powder.
3. In a separate bowl, whisk together the eggs, olive oil, and water.
4. Gently fold in the chopped tomatoes into the wet ingredients.
5. Add the wet ingredients to the dry ingredients and mix until smooth.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean.
8. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Lentil and tomato bread is a flavorful and nutritious bread that combines the earthy taste of lentil flour with the tangy, juicy sweetness of tomatoes. The tomatoes not only add moisture but also enhance the bread’s flavor, making it a perfect choice for those who love Mediterranean-inspired flavors. With the addition of basil and oregano, the bread takes on a delightful herby essence that is wonderful when paired with a variety of spreads or cheeses. This bread is perfect for anyone looking for a savory, gluten-free loaf with a burst of flavor.

Lentil and Apple Cinnamon Bread

Lentil and apple cinnamon bread is a fragrant, comforting loaf with the perfect balance of sweetness and spice. The addition of grated apples not only adds natural sweetness but also moisture, keeping the bread tender and light. Combined with the warm flavors of cinnamon, this gluten-free bread makes for a delightful breakfast or afternoon snack. The earthy lentil flour pairs wonderfully with the apples, making it a healthier alternative to traditional sweet breads.

Ingredients:

• 1 1/2 cups lentil flour
• 1 apple, peeled and grated
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup olive oil
• 1/2 cup almond milk (or other milk alternative)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the lentil flour, ground flaxseed, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the eggs, honey or maple syrup, olive oil, almond milk, and vanilla extract.
4. Stir in the grated apple, making sure it’s evenly distributed in the wet ingredients.
5. Add the wet ingredients to the dry ingredients and mix until fully combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

This lentil and apple cinnamon bread is a sweet, moist loaf that combines the health benefits of lentil flour with the natural sweetness of apples. The warm cinnamon aroma makes this bread perfect for a cozy breakfast or snack. The apples not only provide a delightful sweetness but also help keep the bread moist, while the flaxseed adds extra fiber and omega-3s. Whether enjoyed on its own or with a little butter, this gluten-free bread is a wonderful treat that satisfies both your taste buds and your nutritional needs.

Lentil and Carrot Bread

Lentil and carrot bread is a naturally sweet and moist gluten-free loaf, perfect for those looking to incorporate more vegetables into their diet. The lentil flour provides a hearty texture, while the carrots add both flavor and moisture. A touch of cinnamon and nutmeg enhances the earthy flavor of the carrots, creating a bread that is both savory and slightly sweet. This is a great option for breakfast or a midday snack, offering a nutritious and satisfying alternative to traditional wheat-based breads.

Ingredients:

• 1 1/2 cups lentil flour
• 1 cup finely grated carrots
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup olive oil
• 1/4 cup almond milk (or any milk of choice)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, combine the lentil flour, ground flaxseed, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, whisk together the eggs, honey or maple syrup, olive oil, almond milk, and vanilla extract.
4. Stir in the grated carrots until well incorporated.
5. Gradually fold the dry ingredients into the wet ingredients, mixing until smooth.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Lentil and carrot bread is a deliciously moist and subtly sweet loaf that offers a nutritious twist on traditional bread. The carrots not only provide moisture but also enhance the flavor with their natural sweetness, while the cinnamon and nutmeg add warmth to the bread. Perfect for a wholesome breakfast or a satisfying snack, this bread is an excellent way to sneak more vegetables into your diet while enjoying a comforting treat. Its combination of lentil flour and flaxseed ensures a hearty and fiber-rich bread that is both filling and nutritious.

Lentil and Zucchini Bread

Lentil and zucchini bread is a savory yet slightly sweet bread, ideal for a light snack or as a side dish. The zucchini helps keep the bread moist and adds a subtle, fresh flavor that complements the earthy lentil flour. A sprinkle of herbs like thyme and rosemary gives the bread an aromatic touch, making it a perfect accompaniment to soups or salads. This loaf is a great way to use up any extra zucchini from the garden while creating a delicious gluten-free treat.

Ingredients:

• 1 1/2 cups lentil flour
• 1 cup grated zucchini, excess water squeezed out
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 large eggs
• 1/4 cup olive oil
• 1/4 cup water
• 1 tsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, mix the lentil flour, ground flaxseed, baking powder, baking soda, salt, garlic powder, thyme, and rosemary.
3. In a separate large bowl, whisk the eggs, olive oil, water, and lemon juice until well combined.
4. Stir in the grated zucchini to the wet ingredients.
5. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Lentil and zucchini bread is a flavorful and moist loaf that balances savory and slightly sweet elements. The zucchini contributes to the bread’s light texture and helps keep it moist, while the lentil flour provides a hearty base. The herbs like thyme and rosemary offer a fragrant touch, making it perfect for serving alongside a fresh salad or soup. Whether you’re looking for a nutritious snack or a delicious side dish, this gluten-free bread is a wonderful way to enjoy the versatility of zucchini in your baking.

Lentil and Banana Bread

Lentil and banana bread is a naturally sweet, moist loaf that combines the heartiness of lentil flour with the sweetness of ripe bananas. The bananas not only sweeten the bread but also help create a soft, tender crumb, making this a perfect option for breakfast or an afternoon snack. A dash of cinnamon and vanilla adds warmth, and the bread’s texture is wonderfully moist, making it a great gluten-free alternative to traditional banana bread.

Ingredients:

• 1 1/2 cups lentil flour
• 2 ripe bananas, mashed
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup olive oil
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the lentil flour, ground flaxseed, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, mash the ripe bananas with a fork until smooth.
4. Whisk together the eggs, honey or maple syrup, olive oil, and vanilla extract in a small bowl.
5. Add the wet ingredients to the dry ingredients and mix until smooth and well combined.
6. Fold in the mashed bananas, ensuring they are evenly distributed in the batter.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Lentil and banana bread is a delightful, naturally sweet bread that combines the nutritional benefits of lentil flour with the creamy, sweet flavor of bananas. The bananas give the bread a soft, tender texture, while the cinnamon and vanilla add a comforting warmth. Perfect for a quick breakfast or an afternoon snack, this gluten-free banana bread is satisfying without being overly indulgent. It’s a great way to enjoy a healthier twist on the classic banana bread, with the added fiber and protein from the lentil flour.

Lentil and Sweet Potato Bread

Lentil and sweet potato bread is a flavorful, hearty loaf that combines the earthiness of lentil flour with the sweetness and moisture of roasted sweet potatoes. The sweet potatoes bring a natural sweetness to the bread, while the lentils add protein and fiber. A hint of cinnamon and nutmeg enhances the bread’s comforting flavor, making it a perfect choice for breakfast, brunch, or as a snack. The texture is moist yet firm, making it a delightful gluten-free bread option.

Ingredients:

• 1 1/2 cups lentil flour
• 1 medium sweet potato, roasted and mashed
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup olive oil
• 1/2 cup almond milk (or any milk of choice)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, combine the lentil flour, ground flaxseed, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, whisk together the eggs, honey or maple syrup, olive oil, almond milk, and vanilla extract.
4. Stir in the mashed roasted sweet potato until well incorporated.
5. Gradually fold the dry ingredients into the wet mixture, mixing until smooth.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Lentil and sweet potato bread is a naturally sweet, moist, and filling loaf that offers a wonderful balance of flavors. The roasted sweet potatoes provide a creamy texture and subtle sweetness, while the lentil flour ensures a hearty and nutritious base. Perfect for those seeking a gluten-free bread that is both flavorful and satisfying, this bread makes an excellent addition to your breakfast or can be enjoyed as a comforting snack throughout the day. The touch of cinnamon and nutmeg gives the bread a warm, inviting flavor that pairs beautifully with a cup of tea or coffee.

Lentil and Spinach Bread

Lentil and spinach bread is a savory, nutrient-packed loaf that combines the richness of lentil flour with the fresh flavor of spinach. This bread is a great way to incorporate more greens into your diet while enjoying a gluten-free alternative to traditional bread. The spinach provides a boost of vitamins and minerals, while the lentil flour gives the bread a satisfying texture. Perfect for savory sandwiches or served alongside a hearty soup, this bread is both versatile and delicious.

Ingredients:

• 1 1/2 cups lentil flour
• 1 cup fresh spinach, finely chopped
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 2 large eggs
• 1/4 cup olive oil
• 1/4 cup water
• 1 tsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, combine the lentil flour, ground flaxseed, baking powder, baking soda, salt, and garlic powder.
3. In a separate bowl, whisk together the eggs, olive oil, water, and lemon juice.
4. Stir in the finely chopped spinach to the wet ingredients.
5. Add the wet ingredients to the dry ingredients and mix until well incorporated.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 35-40 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Lentil and spinach bread is a savory and wholesome loaf that pairs wonderfully with a variety of dishes. The spinach adds a fresh, green flavor and boosts the bread’s nutritional value, while the lentil flour ensures a hearty and satisfying texture. Whether you’re making a sandwich, serving it with a bowl of soup, or enjoying it on its own, this bread is a delicious, gluten-free option that’s rich in vitamins and fiber. Its subtle garlic flavor enhances the savory nature of the bread, making it a perfect choice for any meal.

Lentil and Almond Butter Bread

Lentil and almond butter bread is a rich and moist loaf that combines the nutritional benefits of lentil flour with the creamy goodness of almond butter. The almond butter adds a natural sweetness and depth of flavor, making this a great bread for breakfast or a snack. This gluten-free bread is perfect for those who need a protein-packed, energy-boosting option. With a touch of vanilla and cinnamon, it’s the perfect balance of savory and slightly sweet.

Ingredients:

• 1 1/2 cups lentil flour
• 1/2 cup almond butter (smooth or crunchy)
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup almond milk (or any milk of choice)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, mix the lentil flour, ground flaxseed, baking powder, baking soda, cinnamon, and salt.
3. In a separate large bowl, whisk together the almond butter, eggs, honey or maple syrup, almond milk, and vanilla extract.
4. Gradually add the dry ingredients into the wet mixture, stirring until smooth and well combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Lentil and almond butter bread is a rich and satisfying loaf with a delightful nutty flavor from the almond butter. The lentil flour gives the bread a hearty texture, while the almond butter adds a smooth, creamy element that enhances both the taste and nutritional profile. This gluten-free bread is perfect for those seeking a protein-packed, naturally sweet snack or breakfast option. Whether you enjoy it on its own, toasted with a little jam, or as a sandwich base, it’s sure to be a hit with anyone looking for a wholesome and delicious alternative to traditional wheat-based bread.