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4.98 from 40 votes

Lentil Bread - Gluten-free Vegan Sandwich Bread

Urad Dal Lentils made into a batter and baked to make a soft flavorful nutritious bread. Allergen Information: Free of dairy, egg, soy, gluten, nut. Can be made corn-free. Can be made grain-free by omitting the rice flour. Add 1 tsp xanthan gum for lighter bread. Makes 1 medium bread pan (8.5 by 4.5 inch loaf pan)
Prep Time8 hours
Cook Time1 hour
Total Time9 hours
Course: Bread
Cuisine: fusion
Servings: 6
Author: Vegan Richa

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 flaxmeal or psyllium husk
  • 1/4 tsp cumin seeds
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp lemon juice
  • 1 Tbsp oil
US Customary - Metric

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

Note: For a fermented batter, Make the batter without baking powder and let it sit covered in a warm place to ferment for about 6 hours. You can mix in the baking powder if you like or omit it, and bake.
 
Nutritional values based on 1 serving (2 slices)

Nutrition

Calories: 227kcal | Carbohydrates: 36g | Protein: 12.2g | Fat: 3g | Sodium: 392mg | Potassium: 593mg | Fiber: 15g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 2.5mg | Calcium: 84mg | Iron: 3.9mg