Category Archives: Cooking

Gluten Free Bread Recipe made with Lentil (Urad) Flour

After many (mostly) delicious and nutritious experiments with leavening lentil flour to make bread, this is by far the best result. One of the ingredients, methylcellulose K4M, might seem a little unorthodox, but it makes all the difference. Methylcellulose, better known as Metamucil, has different gelling properties at different temperatures, enabling it to capture yeast bubbles to let flours that normally wouldn’t rise well, hold onto the gas and lift higher. Different types of methylcellulose have different properties, and K4M is the one that works best for gluten free baking.

One of the important steps is proofing overnight in the refrigerator. In wheat flour recipes, overnight refrigeration enhances the flavor, in lentil flour recipes, the yeast breaks the stronger flavor down and makes it taste much better.

Mix the following together in one bowl and let gel for several minutes:

Mix the following together in another bowl and let the yeast activate:

  • 1/2 c Water – 110F
  • 2 Tbsp Sugar
  • 1 Tbsp Yeast

Mix the following together in a large glass bowl, sufficient for the first rise:

Pour the gel onto the flour, and then the yeast on top of that. Mix until everything is incorporated. It will be sticky. Cover with cling film and let rise until doubled in size.

Line your baking vessel with parchment paper and scrape the dough out of the bowl and into the baking vessel. Shape the dough with a spatula, then cover with cling film and refrigerate overnight.

Heat the oven to 350F and transfer the dough directly from fridge to oven and bake until golden brown. Let the bread cool completely before slicing with a good serrated knife.

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