Category Archives: Lentils

Latest lentil bread recipe

Lentil bread
Lentil bread

Previous attempts to make leavened lentil bread were kind of failures. It’s hard to get any kind of a rise without anything to capture the gas bubbles, and my stomach’s not keen on digesting gluten or gum’s. I decided to try letting the dough ferment a bit first to break it down and make it more elastic. The end result was a light and fluffy bread with great texture, and a particular flavor reminiscent of a mild sourdough. It takes some planning ahead, but it is worth it. For a quick crispy and dense flatbread, I’ll still stick with my other recipe with chemical leaveners, but for sandwiches this is perfect.

  • 2 cups lentil flour
  • 1.5 cups water
  • 2 tbsp ground flaxseed
  • 2 tsp salt

Boil the water and add the ground flaxseed, let cool to room temperature. Mix flour & salt. Mix cooled water mixture with flour mixture and set aside under a clean towel on the counter for 36 hours.

  • 1 tbsp yeast
  • 1 tbsp sugar
  • 1/4 cup water

Activate the yeast in warm water for 15 minutes or until foamy. Mix yeast into dough. Set aside for 2 hours under a clean towel.

Oil a cookie sheet and scrape the dough onto it. Let sit for another hour, then bake at 350°F for 20 minutes, then loosely place a sheet of foil over the top to protect it from browning too much and bake for another 20-25 minutes.

Pizza with Lentil Flour Crust

Yesterday I wrote an intro to my experiences experimenting with lentil flour. Today the pizza recipe, start to finish, roughly 20 minutes.

  • 1/2 cup lentil flour
  • 1/4 cup H2O
  • 1 tsp salt
  • 1 tsp baking powder
  • 3/4 cup spaghetti sauce reduced in half
  • Cheese to cover
  1. Mix flour, salt, baking powder together
  2. Add water, mix thoroughly
  3. Transfer to parchment paper and coat in oil
  4. Use the parchment paper to flatten and shape the crust into a roughly 8″ round
  5. Cook the dough in the parchment paper until lightly browned on both sides
  6. Dress the dough, and cook at 425° for 8 minutes or until cheese is melted and browned

Cooking with Lentil Flour

Urad Flour
Urad Flour

I’ve never met a lentil dish I liked – until I started experimenting with lentil flour. I have issues with digesting gluten and food gums (carrageenan, guar, agar agar etc…). There are plenty of gluten free flour mixes, and products out there, but most of them have gums to replace the gluten, and are fairly devoid of nutrition with their potato, white rice, and tapioca flour blends. Lentils on the other hand are 8% fiber, 9% protein, with good amounts of iron, B6 & magnesium.

Finding lentil flour can be a bit difficult unless you have an Indian grocery store nearby. It will be labeled as Urad Flour. If you can’t find Urad Flour and have a very powerful blender handy, or a flour mill, you can take your pick of whole lentils and make your own flour.

So far, I’ve tried a few different preparations for leaven bread, flat bread, pizza crusts and yes, even cookies. There are even lentil pastas out there, but they’re expensive, I’d like to try a homemade lentil pasta sometime soon.

The flour requires less water than you would expect. A 1:1 ratio by volume is probably the maximum you should ever use, as any more won’t cook properly, and you wind up with a hot goopy mess rather than something edible. A crisp, dense pizza crust will be about a 2:1 ratio. Lentil flour mixes take to rapid chemical leavening for rise more so than yeast leavening – it’s like a slow leak in a tire, faster increases of volume will do more than slow increases.

The flour is very sticky when wet, and dries like concrete. The 1:1 ratio is easier to work with, and can be spread onto a hot surface for a pancake like preparation. For drier preparations, the firm dough can be drizzled in oil on a piece of parchment paper that can be folded over and pressed down to the desired thickness which can then be cooked in a large skillet or griddle, and when fully cooked the parchment paper will detach. Do not delay cleaning the dishes.

I’ll post some recipes later on.