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

This Gluten-Free Lentil Cheese Bread is a hearty, savory loaf made without sugar, yeast, or wheat. It’s protein-packed, naturally gluten-free, and loaded with cheesy goodness. When I want a bread that’s easy, wholesome, and satisfying without the bloat, this recipe is my go-to.

Why You’ll Love This Recipe

I love how this bread gives me all the comfort of a savory baked loaf with none of the fuss—no rising, no kneading, and no refined ingredients. The red lentils make it dense and nourishing, while the cheese gives it a gooey, satisfying texture. It’s perfect for breakfast, a snack, or even as a side to soup or salad.

Ingredients

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

• Red lentils (uncooked)

• Water

• Eggs

• Olive oil

• Baking powder (gluten-free)

• Salt

• Garlic powder

• Onion powder

• Dried herbs (like oregano or thyme)

• Shredded cheese (cheddar, mozzarella, or a mix)

Directions

1. I rinse the red lentils thoroughly, then soak them in water for at least 3 hours or overnight.

2. After soaking, I drain and rinse the lentils again, then add them to a blender or food processor with eggs, olive oil, and seasoning.

3. I blend until smooth, scraping down the sides if needed.

4. I transfer the mixture to a bowl and stir in the baking powder and shredded cheese.

5. I pour the batter into a greased or parchment-lined loaf pan and smooth the top.

6. I bake at 375°F (190°C) for about 35–45 minutes, or until the top is golden and a toothpick comes out clean.

7. I let it cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes one loaf, which yields about 10 slices. It takes 10 minutes to prep, 3+ hours of soaking (or overnight), and 40 minutes of baking. Total active time is around 1 hour.

Variations

• I sometimes add chopped spinach, sun-dried tomatoes, or olives for an extra boost of flavor.

• For more bite, I mix in feta or goat cheese instead of shredded cheddar.

• I also like to sprinkle seeds (like sesame or sunflower) on top before baking for a nutty crust.

storage/reheating

I store the bread in an airtight container in the fridge for up to 5 days. To reheat, I toast slices in a skillet or toaster oven for a crispy edge. It also freezes well—just wrap individual slices and thaw as needed.

FAQs

Can I skip the eggs?

I’ve tried using flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and while the texture is a bit denser, it still works.

What type of lentils should I use?

I always use red lentils for this recipe—they soften quickly and blend smoothly. Green or brown lentils won’t work the same.

Is this bread good for sandwiches?

Yes, especially when toasted. I use it for open-faced sandwiches or topped with avocado, egg, or cheese.

Can I make this dairy-free?

I skip the cheese or use a dairy-free shredded cheese alternative. The result is a bit less rich but still delicious.

Why is my bread too wet or too dry?

Too wet means the lentils weren’t drained enough or too much cheese was added. Too dry could mean overbaking or not enough fat. I always check the consistency of the batter before baking—it should be thick but pourable.

Conclusion

This Gluten-Free Lentil Cheese Bread is simple, nourishing, and endlessly customizable. It’s the kind of recipe I make when I want something filling but healthy, with bold flavor and great texture. Whether I’m eating it fresh out of the oven or toasted with toppings, it never lets me down.