Grain-Free Red Lentil Bread (Gluten-Free & Gut-Friendly)
This easy red lentil bread blends soaked lentils, yogurt, eggs, and olive oil into a soft, golden loaf that’s grain-free, gluten-free, and SCD-compatible. Ready in under an hour, it’s a nourishing, protein-rich bread alternative that supports gut health—perfect for toast, sandwiches, or snacking.
Ingredients
- 1 cup dry red lentils
- 2 large eggs
- ½ cup SCD yogurt
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp baking soda
- Coconut oil and almond flour for dusty pan
Instructions
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Use a mesh strainer to rinse lentils and then place them in a medium bowl
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Pour filtered water over lentils so it covers them with one to two inches of water over the top
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Soal lentils for eight hours to overnight (don't soak more than 12 hours)
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Drain lentils and place into food processor
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Preheat oven to 350℉/180℃
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Add all other ingredients to food processor
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Process for 2 - 3 minutes until mixture is smooth
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Prepare loaf pan by greasing with coconut oil and dusting bottom with almond flour or line with parchment paper
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Pour bater into loaf pan
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Bake for 35 - 45 minutes until browned on top and toothpick inserted in center comes out clean
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Cool in pan for 15 minutes
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Turn onto wire rack and cool for an hour before slicing
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Wrap in paper towels or parchment paper and store in air-tight container in refrigerator for up to seven days