The Best Gluten-Free Lentil Cheese Bread (No Sugar, No Yeast)

This gluten-free lentil cheese bread is a protein-packed, wholesome option I turn to when I want a bread alternative that’s hearty, savory, and easy to make. Made without any sugar or yeast, this bread is naturally dense, cheesy, and satisfying. I love how simple and nourishing it is—perfect for breakfast, a side dish, or a midday snack.

Why You’ll Love This Recipe

I love how this bread skips traditional flour and still turns out moist and flavorful. It’s completely gluten-free, thanks to red lentils, and I don’t need to wait for it to rise since it’s yeast-free. With no added sugar, it’s a great option for anyone watching their intake, and the cheese adds just the right amount of richness and salty flavor. It’s also super customizable—I can add herbs or spices to match whatever meal I’m serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Red lentils (soaked)

• Eggs

• Baking powder

• Salt

• Olive oil or melted butter

• Grated cheese (cheddar, mozzarella, or a mix)

• Garlic powder or herbs (optional)

• Milk or plant-based milk (optional, for smoother blending)

this Recipe

Directions

1. I start by soaking the red lentils in water for at least 3 hours, or overnight if I have time. Once soaked, I drain and rinse them.

2. I preheat my oven to 375°F (190°C) and line a loaf pan or baking dish with parchment paper.

3. I add the soaked lentils, eggs, baking powder, salt, olive oil (or butter), and optional garlic powder or herbs into a blender or food processor. I blend until smooth. If the mixture is too thick, I add a splash of milk to help it blend.

4. I fold in the grated cheese by hand to keep the texture nice and cheesy throughout.

5. I pour the batter into the prepared pan, smoothing out the top. I like to sprinkle extra cheese on top for a golden crust.

6. I bake it for 35–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

7. I let it cool in the pan for about 10 minutes before slicing.

Servings and timing

This recipe yields about 8 slices and takes around 10 minutes of prep time, plus 35–45 minutes of baking. Including soaking time for lentils (minimum 3 hours), I usually plan ahead and soak them earlier in the day or the night before.

Variations

I like to experiment with different cheeses—smoked gouda adds a deep flavor, while feta gives it a salty tang. For more texture, I sometimes mix in chopped spinach, grated zucchini (squeezed dry), or sun-dried tomatoes. I’ve even added chili flakes for a spicy version. Dairy-free cheese alternatives also work well for a vegan twist (if I replace the eggs too).

Storage/Reheating

I store the bread wrapped in foil or an airtight container in the fridge for up to 4 days. To reheat, I warm slices in the oven at 350°F for about 5–7 minutes or toast them lightly. I can also freeze individual slices wrapped in parchment and sealed in a freezer bag—great for quick meals later.

FAQs

Do I need to cook the lentils first?

No, I just soak them until soft and then blend. Soaking helps them blend smoothly and digest better, but there’s no need to cook them beforehand.

Can I make this without cheese?

Yes, I’ve made it without cheese, and it still holds together. I usually add a little extra oil and some nutritional yeast for flavor if I skip the cheese.

What kind of lentils should I use?

Red split lentils work best because they soak and blend easily. I haven’t had the same results with green or brown lentils.

Is this bread supposed to rise?

Since it has no yeast, it won’t rise like traditional bread. It’s more of a dense, sliceable loaf with a moist interior.

Can I bake this in muffin tins?

Absolutely. I’ve made this as muffins and mini loaves. I just reduce the baking time to about 20–25 minutes and check with a toothpick for doneness.

Conclusion

This gluten-free lentil cheese bread has become a staple in my kitchen when I want something wholesome, satisfying, and easy to whip up. With no sugar or yeast and tons of flavor, it’s a feel-good bread I can enjoy any time of the day. Whether I serve it warm with soup or grab a slice on the go, it always hits the spot.