If you’re craving tasty, gluten-free bread made with just a few pantry staples, these lentil bread rolls are a must-try. Unlike other lentil bread recipes, this one requires mp psyllium husk, making it even easier.
As a woman in her late 30s, I feel like my body does not agree with eating a lot of bread these days. I do love bread and any baked goods, but it does not feel right for me to eat them at all times.
But I do have a habit of eating my meals with bread, so I came up with these easy lentil bread rolls. They have been an amazing bread substitute for me.
I especially enjoy these bread rolls as mini sandwiches with my favorite California chicken salad or buffalo tuna salad.
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Ingredients to make these gluten-free bread rolls
You can find the ingredients quantities in the recipe card at the end of this post.
- Dry red lentils: use red lentils, because they cook faster, they have a soft texture and mild, slightly sweet flavor.
- Water: you will need some for soaking the lentils and some for the bread roll batter
- Rolled oats or oat flour: you can simply make the flour by blending the rolled oats in a blender.
- Baking soda: it will help the rolls rise.
- Apple cider vinegar: to activate the baking soda.
- Salt: for taste
- Everything bagel seasoning: it is optional
- Ghee butter: to grease the pan. You can also use oil.
How to make lentil bread rolls
Before you start making these lentil bread rolls, preheat your oven to 350°F. Line a baking sheet with parchment paper and brush with a thin layer of olive oil or ghee butter.
Soak the lentils: Soak the lentils for at least 2 hours in plenty of water. You can also soak them in the fridge overnight.
Blend soaked lentils: In a blender or a food processor, add soaked and drained lentils. Add a little bit of water and blend on high until completely blended.
Make the lentil dough: In a large bowl, add blended lentils, oat flour, and salt. Add baking soda and pour the apple cider vinegar on it to activate the baking soda. Kneed the dough for a few minutes, until it gets combined. If the dough is way too sticky, add more oat flour.
Form the bread rolls: using wet hands form the balls and place them on the baking pan. Arrange the rolls on the pan, and sprinkle them or roll them in sesame seeds or everything bagel seasoning.
Bake the bread rolls: Bake lentil bread rolls for about 25-20 minutes or until the tops are golden brown and slightly crinkle. The internal temperature should reach 190-200°F.
Storing instructions
You can keep these bread rolls at room temperature for one day. I usually cool them down, place them in a glass airtight container and store them in the fridge. They will last in the fridge for about 5 days.
And for a longer storage, you can freeze them. To do so, let the rolls cool down completely, transfer them into a freezer-safe container, and store them in the freezer for up to 3 months.
Thaw them in the fridge overnight or heat them up from frozen in the preheated to 350°F oven.
Recipe tips
- Soak red lentils for at least 2 hours.
- Add oar flour gradually, so you do not add too much.
- The dough will be a little sticky, wet your hands before you form each bread roll.
Recipe variations
- Cheese: you can stuff each bread roll with a cube of cheese.
- Herbs and spices: you can experiment with different herbs and spices. Try rosemary, garlic powder, dried thyme, and more.
- Seeds and nuts: you can mix in pumpkin seeds, sunflower seeds, pecan or walnuts into the dough.
Frequently asked questions
No, brown and green lentils cook much longer and they do not have the same soft texture as red lentils.
Yes, you can bake them in the air fryer. Preheat your air fryer to 350°F. Arrange the rolls in the air fryer basket and cook them for about 10-15 minutes. Keep a close eye on them so the rolls do not burn.
No, you do not need any type of psyllium husks to make these bread rolls. If you want to use psyllium husks, add about 2-3 tablespoons in place of oat flour.
Recipe
Lentil Bread Rolls (No Psyllium husk, No Oil)
Equipment
- 1 bowl
- 1 food processor or blender
- 1 baking pan
Ingredients
- 1 cup dry red lentils
- 3-4 cups water for soaking
- ¼ cup water for the dough
- ½-¾ cups *oat flour
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- 1 tablespoon everything bagel seasoning or sesame seeds optional
- 1 teaspoon melted ghee butter or oil, for greasing the pan.
Instructions
- Soak 1 cup dry red lentils in 3-4 cups water for at least 2 hours. Drain and rinse them under running cold water.
- Preheat oven to 350°F. Line the baking pan with parchment paper and brush it lightly with melted ghee butter.
- In a blender or a food processor, add soaked lentils and ¼ cup water . Blend until one creamy consistency.
- Transfer blended lentils into a large bowl. Mix in ½ cup of oat flour. Add ¼ teaspoon salt, 1 teaspoon baking soda and pour 1 teaspoon apple cider vinegar over it to activate the baking soda. Knead the dough with the silicone spatula. If it is still very sticky and does not hold the round shape, add more oat flour.
- With the wet hands, form 6-7 bread rolls. Arrange them on a baking pan. Sprinkle the tops with 1 tablespoon everything bagel seasoning or sesame seedsBake at 350°F for about 25-30 minutes or until the tops crack and the internal temperature reaches 190°F-200°F. Let lentil bread rolls cool down for about 10 minutes. Enjoy.
Diana Eberharter
Absolutely love these rolls. Made following the recipe except I added additional Oatmeal flour to make it more manageable. Finally a gluten free bread recipe I can eat. Definitely a keeper.
Nataliia
Thank you so much for your feedback. I am so happy you loved these bread rolls. I also enoy them, I agree, sometimes depending on who much water lentils absorb you may need to add more or less oats.
Bernadette
Cute: Salad on a roll; great name.
Making butternut soup for dinner. Will start soaking the lentils when l start prepping the vegetables. Should be finished soaking by time Soup is nearly done. Just what i was looking for: easy hearty bread to accompany the soup.
Question: i see it makes 6 rolls; can this be doubled? Or better off just making two batches…?
And thanks.
Nataliia
Thank you for your kind comment :). You can easily double the recipe, just remember to store lentils rolls in the fridge after they cool down. You can also reheat them in a microwave if prefer them warm.
Joe Phillips
How do you figure this is a “no oil” recipe, when one of the ingredients is ghee? I’d just leave it out personally, and I will try this recipe with that modification, but it’s right there in black and white.
Nataliia
Hello, you can easily try it without the ghee. Sorry for the confusion in the recipe card, I used ghee just to grease the parchment paper, oil works too. Personally, I see ghee as a dairy, since it is just a clarified butter. When cooking oils are usually plant based. Since for this recipe, you need it only for greasing the pan, I think it will be fine without any grease or oil if you use parchment paper. It should prevent it from sticking.
Lori Ring
These are surprisingly delicious and very easy to make. Love the simplicity of the ingredients. I added two teaspoons of Trader Joe’s 21 Seasoning Salute in the dough and sprinkled more on top before baking.
Nataliia
I am so happy you enjoyed this lentil bread rolls. Thank you so much for leaving a comment with a great review.
Aisling Condon
This sounds so delicious! I can’t wait to try it! Quick question though, can I make it into a loaf rather than rolls?
Nataliia
Thank you for your comment.I have not tried making it as a loaf, but I think it is possible by doubling the amount of the ingredients and baking it for about 45-50 minutes (internal temperature should reach at least 165°F). If you do try, I would love to know how it turned out.