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:
1c Water – 70F (cold water is important, otherwise the methylcellulose won’t dissolve)
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.