Red Lentil Bread Rolls – Soft, Savory & Naturally Gluten-Free
Savory, soft, high-protein bread rolls made with soaked red lentils — naturally gluten-free, yeast-free, and perfect for snacking or serving with meals.
Ingredients
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1 cup red lentils (dry, split)
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½ cup water (plus more for soaking)
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1 tbsp olive oil
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1½ tsp baking powder
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½–¾ tsp salt
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Optional: garlic powder, herbs, grated cheese, sesame seeds
Instructions
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Soak lentils in water overnight or at least 4 hours. Drain and rinse.
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Blend soaked lentils with ½ cup water, oil, baking powder, salt, and seasonings.
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Preheat oven to 400°F. Grease muffin tin or line baking sheet.
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Scoop or pour batter into muffin tin or shape into rolls.
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Bake for 25–30 minutes until golden and firm.
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Let cool slightly before serving.
Notes
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Customize with herbs, cheese, or toppings.
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Freeze leftovers for future meals.
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For a loaf version, bake in loaf pan for 40 minutes at 375°F.