Gluten-Free Lentil Cheese Bread (No Sugar, No Yeast)

This Gluten-Free Lentil Cheese Bread is a wholesome, protein-rich alternative to traditional bread. I make it with simple ingredients—red lentils, cheese, and seasonings—and skip the sugar and yeast completely. The result is a soft, savory loaf that’s packed with flavor and makes a perfect addition to breakfast, lunch, or a snack board. It’s ideal for anyone following a gluten-free diet or just looking to cut back on refined carbs and additives.

Why You’ll Love This Recipe

I love how easy and healthy this bread is. It doesn’t require kneading, rising, or any complicated steps. It’s naturally gluten-free, high in protein and fiber, and has a wonderfully cheesy flavor. Since it doesn’t rely on flour or yeast, I find it’s great for those with dietary restrictions or anyone looking for a cleaner, homemade option. Plus, it pairs beautifully with soups, salads, or even just a swipe of butter or hummus.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

dry red lentils (soaked)
eggs
cheese (cheddar or any melty kind), grated
olive oil
baking powder (gluten-free)
salt
garlic powder
onion powder
water or milk (for blending)

directions

1. I start by soaking the red lentils in water for at least 3 hours or overnight until they soften.

2. Once soaked, I drain the lentils and rinse them well.

3. I preheat the oven to 375°F (190°C) and grease a loaf pan or line it with parchment paper.

4. In a blender or food processor, I combine the soaked lentils, eggs, oil, baking powder, salt, garlic powder, onion powder, and a bit of water or milk. I blend until smooth.

5. I fold in the grated cheese and stir until evenly distributed.

6. I pour the batter into the prepared pan and smooth the top.

7. I bake it for 35–40 minutes or until a toothpick inserted in the center comes out clean and the top is golden.

8. I let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf (about 8–10 slices).
Preparation time: 10 minutes (plus soaking time)
Baking time: 40 minutes
Total time: 50 minutes (excluding soaking)

Variations

• I like to add chopped herbs like rosemary or thyme for an herby twist.

• I sometimes mix in chopped jalapeños or sun-dried tomatoes for added flavor.

• For a dairy-free version, I use plant-based cheese or leave it out and add nutritional yeast instead.

• I occasionally top the batter with extra cheese or seeds before baking for a crunchy finish.

• I replace cheddar with feta or mozzarella depending on what I have on hand.

storage/reheating

I store the bread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
To reheat, I slice and warm it in a toaster or on a pan over low heat until it’s nicely warmed through. It also freezes well—I just wrap individual slices and reheat them as needed.

FAQs

Do I need to cook the lentils before blending?

No, I only soak the lentils. Soaking softens them enough for blending and makes them easier to digest.

Can I use canned lentils instead?

I don’t recommend it for this recipe—the texture won’t be the same, and the batter might end up too wet.

What kind of cheese works best?

I usually go with cheddar for its sharp flavor, but any melty cheese like mozzarella, Colby Jack, or gouda works great.

Is this bread dense or fluffy?

It’s more of a moist, dense loaf, similar to a hearty quick bread. The baking powder gives it a bit of lift.

Can I make this vegan?

Yes, I replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use dairy-free cheese or nutritional yeast.

Conclusion

This Gluten-Free Lentil Cheese Bread is one of my favorite homemade alternatives to store-bought bread. It’s filling, savory, and packed with nutrition—without the need for gluten, sugar, or yeast. Whether I enjoy it warm out of the oven or toasted the next day, it always hits the spot.