Wholesome Gluten-Free Turmeric Lentil Bread

Deep golden hues and a rich, nutty aroma – this gluten-free turmeric lentil bread carries generations of wellness wisdom in every slice. Born from ancient Mediterranean traditions where lentils were revered not just for their nutritional value but also for their life-giving properties, this recipe transforms humble legumes into a hearty, protein-rich bread that’s both nourishing and satisfying. Perfect for health-conscious food lovers, this innovative bread combines the earthy warmth of turmeric with the protein-packed goodness of lentils, creating a loaf that’s as nutritious as it is delicious.

Ingredients

For the Base

  • 1¼ cups (250g) dried lentils
  • 2⅞ cups (700ml) water for soaking
  • ⅓ cup (100ml) additional water for blending
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (16g) rice flour
  • 1 teaspoon (3g) ground turmeric
  • 1 tablespoon (5g) ground coriander
  • 1 teaspoon (5g) baking powder
  • 2 tablespoons (14g) psyllium husk
  • 1 teaspoon (5g) salt
  • 1 tablespoon (15ml) lemon juice

For the Topping

  • 2 tablespoons (30g) sunflower seeds
  • 2 tablespoons (30g) sesame seeds
  • 1 tablespoon (15ml) vegetable oil for greasing

Instructions

Preparation Phase (8 hours + 20 minutes)

  1. Place lentils in a large bowl and cover with 700ml water
  2. Let soak for 8 hours or overnight at room temperature
  3. Drain lentils thoroughly
  4. Preheat oven to 400°F (200°C)
  5. Grease a 9×5 inch (23×13 cm) loaf pan with vegetable oil

Making the Batter (15 minutes)

  1. In a high-powered blender, combine soaked lentils with 100ml fresh water
  2. Blend until completely smooth, about 3-4 minutes
  3. While blending, slowly drizzle in olive oil through the feed tube
  4. In a separate bowl, whisk together rice flour, turmeric, coriander, baking powder, and psyllium husk
  5. Transfer lentil mixture to a large bowl
  6. Fold in dry ingredients until well combined
  7. Add salt and lemon juice, mix thoroughly

Baking Phase (60 minutes + cooling time)

  1. Pour batter into prepared loaf pan
  2. Smooth top with a spatula
  3. Sprinkle evenly with sunflower and sesame seeds
  4. Bake for 60 minutes, or until a toothpick inserted comes out clean
  5. Cool in pan for 10 minutes
  6. Remove from pan and cool completely on a wire rack

Nutritional Information

Per slice (based on 12 slices):

  • Calories: 120
  • Protein: 6g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Fat: 5g
  • Iron: 2.5mg
  • Calcium: 25mg

Total Time:

  • Prep Time: 8 hours 35 minutes
  • Cook Time: 60 minutes
  • Cooling Time: 30 minutes
  • Total Time: 10 hours 5 minutes

Pro Tips and Tricks

  • For the smoothest texture, blend the lentils in batches if necessary
  • Test the batter consistency – it should be thick but pourable
  • Place a pan of water on the bottom rack while baking for extra moisture
  • Let the bread cool completely before slicing to prevent crumbling
  • For a crispier crust, remove from pan during the last 10 minutes of baking

Variations and Substitutions

  • Replace turmeric with curry powder for a different flavor profile
  • Swap sunflower seeds with pumpkin seeds
  • Use red lentils instead of yellow for a different color and slightly sweeter taste
  • Add fresh herbs like rosemary or thyme for an aromatic twist
  • Incorporate crushed garlic for a savory variation

Common FAQs

Q: Can I use canned lentils?
A: No, dried lentils are essential for this recipe as they need to be soaked and ground into a specific consistency.

Q: Is this bread freezer-friendly?
A: Yes, it freezes well for up to 3 months. Slice before freezing and separate slices with parchment paper.

Q: Why is psyllium husk necessary?
A: Psyllium husk acts as a binder and helps create the bread’s structure since this is a gluten-free recipe.

Q: Can I omit the turmeric?
A: Yes, though it adds both color and anti-inflammatory properties. You can replace it with other spices of your choice.

Storage and Make-Ahead Tips

  • Store at room temperature for up to 3 days in an airtight container
  • Refrigerate for up to 1 week
  • Pre-mix dry ingredients and store in an airtight container for up to 1 month
  • Freeze sliced bread for up to 3 months
  • Reheat frozen slices in a toaster or oven at 350°F (175°C) for 5-7 minutes
  • For best results, bring frozen bread to room temperature before reheating