Ingredients 1 cup red lentils 1/4 cup whole psyllium husk 1/4 cup water 1 Tbsp. olive oil 1 Tbsp. lemon juice or vinegar 2/3 tsp. baking soda 1/2 tsp. salt Can be stored in an airtight container for upto 1 month.
As a celiac, I am quite used to denser breads and have come to love that (garlic butter rolls heated and toasted in the air fryer are incredible!) Gluten-free breads are very expensive though, so finding this recipe is a very fortuitous occasion. Red lentils are very cheap, so I am guesstimating that based on the cost of your ingredients where I live, I can get about 4 times the bread for the same cost, plus higher protein and zero processd foods consumed! Win win WIN! TYVM!
I rinse the lentils, use whole red lentils for extra protein, add a bit of syrup for browining and stevia for sweetness, and I double the oil, and i gotta say, theyre perfect. Theyre not dry, theyre anti inflammatory, filling, easy to make, protein rich, and cheap. Bravo!
So happy to hear that! If you ever get a chance to leave a review on my blog under the recipe (nutritionrefined.com/red-lentil-bread-rolls/), that would be amazing! Thank you so much.
I can’t believe it, it worked! Thank you so much* I used coconut oil instead of olive, I took a chance because that’s what I had and I made it in the Air-fryer at 180 degrees for 23 mins and it came out perfect!
Thank you for using a soft gentle voice. I get tired listening to so many TH-camrs who shout close to a microphone and in a room with no soft furnishings - it’s like being bullied 😂😂😂 But your gentle delivery is appreciated although I’d prefer no music over the speach, which is hard to listen to. People will tell me to mute the sound, but I don’t want to live in silence as I’m partially disabled and live alone! ❤
Aw, thank you! I have been going back and forth with regards to the music. Some people love it, some people don't care either way, and some people prefer videos without music. I wish I could upload two versions (one with music and one without), but I heard that it's not technically allowed.
@@NutritionRefined Ah, bless you. Thanks for your reply. It’s a bit like salt in food. I could make lentil stew and almost everyone would think it’s under salted- they can add salt and everything’s fine. When I eat food from a shop, like for instance hummus, I get sick and thirsty cos all I can taste is salt. I can’t take the salt out, so I don’t buy the hummus. It’s the same with chilli, which I do love! If you leave out the music, then music lovers will think it’s too quiet, and they can add their own music. If you add music, then those of us who can’t tolerate speech and music together would have to stop watching. Anyway, it’s a wonderful video. xxx Its a difficult condition to live with as my whole life is online. I wish I was normal! Lol :) xxxxx
My mom made something similar when young but with Greek Yogurt and an egg. Also, she would rinse the lentils a few times like she did with bean soup. Mediterranean dishes.
Yes! Another winner- thank you as always for sharing your wonderful ideas. And I know how much it takes to edit videos so thank you for your time and effort sharing your creations.
I made this red lentil recipe tonight to go with some white bean and kale soup. The rolls were excellent…the family did not believe they were made from lentils. I will definitely be making them again! Thank you for the recipe!
That's wonderful! Thank you so much for sharing your feedback! If you get a chance to share your feedback on my blog (under the recipe) as well, that would be amazing. Thank you!
Never knew bread could be made without yeast, any other leavening or fermentation until your videos. Your recipes look so good it's convincing enough I should make them. Tanner, the vibrations of Petra's food is out of this world. I mean it literally. I wouldn't be surprised she's a starseed sent to elevate our collective consciousness about creating living food and other aspects of life. Learning from her isn't only a culinary effort--it's a mindful journey that leads to the New Earth.
Sorry Petra you did use baking soda in this recipe. But I simply do not view your it as traditional bread-making. It's at a different better level. There's light in your food : )
@@NutritionRefined In India we use fenugreek seeds in idli, dosa when soaking lentils. Adding it makes the batter fluffy and voluminous and adds further nutrition. Restaurants here mostly use baking soda which is seen as not very healthy for the gut and causes acidity.
These are lovelyl and so easy to make. Only discovered this video a few days ago and have made two lots of rolls, with lentils soaking for another batch later today. Thank you for posting this. Can these rolls be frozen?
I HAVE NEVER SEEN ANYTHING LIKE THIS BEFORE IN MY LIFE. NEVER THOUGHT SOMETHING LIKE THIS IS POSSIBLE. FANTASTIC RECIPE YOU HAVE OUTDONE YOURSELF THIS TIME
Thank you, I just made them, the best rolls without wheat flour ever, a definite keaper and a staple for now on. I only doaked the lentils for about three hours as I was impatient. Petra, it turned great this way too, I just needed to use the food processor for longer. Next time I will soak them as indicated, at least for 8 hours. I am very grateful to you!
Thank you for such a wonderful feedback, Klara! If you ever get chance, it would mean a lot if you could post this comment on my blog as well (right under the recipe): nutritionrefined.com/red-lentil-bread-rolls/ Thank you so much!
I have to say your recipes seem wonderfully tasty! Some of the channels provide healthy recipes I would not personally want to try them. Yours on the other had always make me want to try them!
Hi Petra (again), today the rolls are still very good, I just kept them in the cupboard. And they are really good with a light toasting. Today I bought red lentils as yesterday I only had 3/4 cup. They are the SOLUTION for me as bread in a gluten free, low carb diet. And although in the family of pulses, they do not cause flatulence. Win-win! Again, thanks from my heart for this great recipe. I am soaking the lentils and also let them germinate and | might try some dried herbs to incorporate.
tried to make this with canned lentils. it looked good and crunchy on the outside, the inside was super chewy like stretchy tofu! it was bizarre but also delicious.
I think for those using regular blender, you can pour a little at a time and add psyllium husk towards the end of blending and blend quick. I couldn’t move the batter and had to add some water. It made the buns like crepes 😅
I LOVE your SIMPLE, healthy recipes. But please post the ingredient and measurements, how much of what ingredient should we use? Thank you. And your guy commenting is awesome
I tried this recipe today and love it. I find the texture is so much nicer with the olive oil and without baking powder, and it is much lighter. Yes, I can face a future with these rolls!
Wonderful! If you could share this feedback and suggestions on my blog under the recipe (nutritionrefined.com/red-lentil-bread-rolls/), that would be so helpful! Thank you in advance for your time.
Thank you very much for the recipe. I tried it today with overnight soaked lentils and the buns turned out very delicious. God bless you and your family.
So happy to hear that!! Thank you so much for your feedback! If you get a chance to leave a comment on my blog under the recipe (nutritionrefined.com/red-lentil-bread-rolls/), that would be amazing!
Yay! Thank you so much for your feedback. If you could also leave a review and rating on my blog under the recipe (nutritionrefined.com/red-lentil-bread-rolls/), that would be amazing. Thank you!!!!
pertra, thanks for the great recipe/concept. question for you,. i've tried it 3 times. the first time, just as rolls, the last two times as a bread loaf. for some reason, the loaves are baking fine on the outside, but are not baking completely in the middle. they are edible and the consistency holds together, but i must be making a critical error somewhere. the temp isn't too high. do you have any suggestions. if i was using lentil flour, i would simply add more flour to make the dough drier, but in this case that's not possible. thanks and keep up the great work. -- steve
Regardless of ideology (pro/anti-vegan or whatever) and the current sate of our industry, the world really does need this info. Thanks a bunch! (Context: I have Celiacs disease and other stuff which makes going vegetarian easier than vegan, but this is inspiring)
hi, and thank you very much for posting such interesting and sometimes unique recipes that i didnt see anywhere else. I wonder, do you have a recipe for vegan bread that is legumes free, grain free, egg free and doesnt use quinoa or flax seeds or any seeds? i tolerate well the almond flour but i cant seem to find a healthy good vegan binder to create the bread. The pssyllium husks and the baking powder are also not an option. Maybe this would be a new creative project for you for a next video? thank you!
I’ve recently being told to go gluten free, so when your video popped up, I was very interested. They look easy and delicious. Thank you for sharing. Ps I’ve subscribed to your channel and can’t wait to try this and other recipes.
Thank you for the recipe! When I made a test batch, it had a bit of a raw lentil aftertaste. Is the lentil flavor supposed to come out strongly in these, or do I need to find fresher lentils or soak it longer?
I just love your recipes. Very easy and healthy...my favorite kind of recipes. Thank you! Would you be able to make gluten free, preferably paleo focaccia bread. I haven't been able to eat it in over 10 yrs. because of my gluten allergy. I really miss it and cannot find a decent recipe.
If you want some rise, don't do it like this! First, blend soaked lentils, add baking soda, then add acid and blend SHORTLY to combine. Now you get a rise...😊
Would you please suggest some replacements for psyllium, as I do not want to use that! What is a good substitution in this and in other of your recipes?
Hola. I like your video and the recipe. I want to ask if the Psyllium husk can be substituted with xanthan gum, eggs or anything else. I am not in any specific diet, I just love lentils. Thanks in advance. 😃And greetings from Puerto Rico. 🏖
Thank you! I have a small food processor mostly for making "soft" things like hummus. I rarely use it too. I'm not sure if it can cope with making dough. Can I use my hands, form the dough and knead it or must I use use a food processor anyway?
You need to process the lentils, so you kind of need a food processor. I believe that if your food processor can handle hummus, it should be able to handle this recipe too :)
We tried a similar recipe but we activated the soda with apple cider vinegar rather than lemon juice. While the taste is good the panini we shaped are quite compact and didn't rise much, any tips?
My immediate thought is - did you bake the bread rolls immediately after adding the ACV? The reaction of baking soda and acid is immediate, so for the bread rolls to rise properly, they need to be baked right away.
@@NutritionRefined mhh, yeah, as soon as we incorporated the soda and vinegar, we shaped the dough in paninin and put them in the oven... the loaf we did, with the same dough, was way softer, instead
Hmm, that's tough. You could try flaxseed meal, but that would also mean adapting the recipe. Flax seeds are a relatively weak binder - compared to psyllium - so you would likely need to use more. I haven't tried this recipe without psyllium, so I am not sure how much you would need for the recipe to work. Sorry!
Thank you so much for a great gluten and dairy free bread recipe. I'm eager to try it. I have a lot of green and brown lentils, would those work as well or does it have to be red? Thanks again!
A great question! I am working on a loaf recipe (similar to these bread rolls but with even higher protein content) and it's made with green lentils. So, I would say that you can make these bread rolls with any type of lentils - as long as they are dried and then soaked (NOT cooked).
The psyllium husk acts as a binder, holding the bread rolls together. It also provides a soft, elastic texture. You could use flaxseed meal as a substitute, but since flax seeds are a weaker binder than psyllium, you would likely need to add more. I haven't tried this recipe with flaxseed meal yet, so unfortunately, I don't know the exact amount.
Made them tonight. They flavor and texture is great but mine did not rise. I guess I didn’t do a good job mixing it. I will try again, I bet they are even better when they puff up. Thanks for the recipe!
Make sure you work fast. The reaction baking soda creates upon contact with acid is immediate, so don’t let the dough rest and work as quickly as possible before all the bubbles dissipate. That should fix the issue :)
@@NutritionRefinedI made them again and got in the baking soda quickly and did a quick mix, they rose this time and were nice and fluffy. A keeper for sure. I plan on doing it again with a flatter and larger size to see if I can make them as a sandwich or burger bread. Thank you again, I love your channel and I have made so many of your recipes!
Hi I made it by doubling the amount because I wanted double the portion. However, the buns came out like really airy. After they cooked down they became like wilting skin type texture. Almost like flat tortillas. I don’t know what I did wrong. Taste okay though needs more salt
I'm allergic to baking powder/soda. Can I leave it out? Also can this be done with raw chickpeas instead? Thank you for sharing such a brilliant recipe.
I haven't tried it with chickpeas yet, to be honest (just different types of lentils), but I think that it would work. Well, you could leave out the leavening agent, but the rolls won't rise at all and will be quite dense.
Hi Frank - I haven't tried dehydrating the bread rolls. If dehydrating them, you would definitely want to make sure the lentils are sprouted, not just soaked. Another potential problem is that baking soda is activated by acids, but it will begin to decompose and release carbon dioxide gas at 180 degrees F (80 degrees C). So you would not get the same reaction in the dehydrator.
I thought the baking soda may be an issue. I’m trying to keep my raw diet going and bread is a big miss for me but I have tried some dehydration recipes with varied results. If I sprout as you did, the lentils, what do you think could work in a similar manner to yeast giving a fluffier result? Thanks for your fast response to my initial question by the way!!
@@gatornicotera Hmm, I have used my dehydrator for proofing (yeast-leavened bread) but never for actually "baking." If you really wanted to use a dehydrator, I would try rolling out the dough into more of a flatbread, no baking soda needed.
Hi Katherine - the baking soda in this recipe might be an issue. Baking soda is activated by acids, but it will begin to decompose and release carbon dioxide gas at 180 degrees F (80 degrees C). So you would not get the same reaction in the dehydrator.
Hmm, that's tricky. You might be able to use ground flax seeds (linseeds), but you would need more - they are a weaker binder than psyllium. I haven't tested this recipe with flax seeds, so unfortunately, I don't know the amount.
Ingredients
1 cup red lentils
1/4 cup whole psyllium husk
1/4 cup water
1 Tbsp. olive oil
1 Tbsp. lemon juice or vinegar
2/3 tsp. baking soda
1/2 tsp. salt
Can be stored in an airtight container for upto 1 month.
Bless you!
I don't remember the 1/4 cup of water in her video.
@@jdude7650at about 0:47. The actual amount is not given; just "water". 🤷
Click on the link on her discription you'll see written recipe. That's where the 1/4 cup of water is written.
Terrific help .. thanks!
As a celiac, I am quite used to denser breads and have come to love that (garlic butter rolls heated and toasted in the air fryer are incredible!) Gluten-free breads are very expensive though, so finding this recipe is a very fortuitous occasion. Red lentils are very cheap, so I am guesstimating that based on the cost of your ingredients where I live, I can get about 4 times the bread for the same cost, plus higher protein and zero processd foods consumed! Win win WIN! TYVM!
Yay! Please, let me know how you like the bread rolls if you get a chance. I would love to hear your feedback!
I rinse the lentils, use whole red lentils for extra protein, add a bit of syrup for browining and stevia for sweetness, and I double the oil, and i gotta say, theyre perfect. Theyre not dry, theyre anti inflammatory, filling, easy to make, protein rich, and cheap. Bravo!
So happy to hear that! If you ever get a chance to leave a review on my blog under the recipe (nutritionrefined.com/red-lentil-bread-rolls/), that would be amazing! Thank you so much.
But… whole have more protein than split?
Stevia has a horrible after taste tho it ruins everything
@@lunity1111 The 400x one yes, but not the one I have that is only 5x the sweetness of sugar.
I think perhaps you are using too much Stevia.
I can’t believe it, it worked! Thank you so much*
I used coconut oil instead of olive, I took a chance because that’s what I had and I made it in the Air-fryer at 180 degrees for 23 mins and it came out perfect!
Just checking... is this 180 degrees Celcius or Fahr?
@@ingridrichrathmy best guess would be it Celsius
Thank you for using a soft gentle voice. I get tired listening to so many TH-camrs who shout close to a microphone and in a room with no soft furnishings - it’s like being bullied 😂😂😂
But your gentle delivery is appreciated although I’d prefer no music over the speach, which is hard to listen to. People will tell me to mute the sound, but I don’t want to live in silence as I’m partially disabled and live alone! ❤
Aw, thank you! I have been going back and forth with regards to the music. Some people love it, some people don't care either way, and some people prefer videos without music. I wish I could upload two versions (one with music and one without), but I heard that it's not technically allowed.
@@NutritionRefined Ah, bless you. Thanks for your reply. It’s a bit like salt in food. I could make lentil stew and almost everyone would think it’s under salted- they can add salt and everything’s fine. When I eat food from a shop, like for instance hummus, I get sick and thirsty cos all I can taste is salt. I can’t take the salt out, so I don’t buy the hummus. It’s the same with chilli, which I do love!
If you leave out the music, then music lovers will think it’s too quiet, and they can add their own music. If you add music, then those of us who can’t tolerate speech and music together would have to stop watching.
Anyway, it’s a wonderful video. xxx
Its a difficult condition to live with as my whole life is online. I wish I was normal! Lol :) xxxxx
@@NutritionRefined😊
My mom made something similar when young but with Greek Yogurt and an egg. Also, she would rinse the lentils a few times like she did with bean soup. Mediterranean dishes.
Yes! Another winner- thank you as always for sharing your wonderful ideas. And I know how much it takes to edit videos so thank you for your time and effort sharing your creations.
Aw, thank you so much, Anthonia! I appreciate your comment!!
I made this red lentil recipe tonight to go with some white bean and kale soup. The rolls were excellent…the family did not believe they were made from lentils. I will definitely be making them again! Thank you for the recipe!
That's wonderful! Thank you so much for sharing your feedback! If you get a chance to share your feedback on my blog (under the recipe) as well, that would be amazing. Thank you!
Never knew bread could be made without yeast, any other leavening or fermentation until your videos. Your recipes look so good it's convincing enough I should make them. Tanner, the vibrations of Petra's food is out of this world. I mean it literally. I wouldn't be surprised she's a starseed sent to elevate our collective consciousness about creating living food and other aspects of life. Learning from her isn't only a culinary effort--it's a mindful journey that leads to the New Earth.
Sorry Petra you did use baking soda in this recipe. But I simply do not view your it as traditional bread-making. It's at a different better level. There's light in your food : )
Thank you so much for the kind words!
A spoon of fenugreek seeds can be soaked along with the lentils instead of adding the baking soda, which is healthier option
I don't suppose fenugreek seeds would create the same reaction baking does, though? The baking soda here acts as a leavening agent.
@@NutritionRefined In India we use fenugreek seeds in idli, dosa when soaking lentils. Adding it makes the batter fluffy and voluminous and adds further nutrition. Restaurants here mostly use baking soda which is seen as not very healthy for the gut and causes acidity.
@@pramilapriyadarshini3500 I just learned something new! Thank you for sharing this information, Pramila!
@@NutritionRefined I ❤️ your recipes....very simple and easy to do!!!
baking soda does not acidify your body it actually raises the ph of your blood higher...
These are lovelyl and so easy to make. Only discovered this video a few days ago and have made two lots of rolls, with lentils soaking for another batch later today. Thank you for posting this. Can these rolls be frozen?
I HAVE NEVER SEEN ANYTHING LIKE THIS BEFORE IN MY LIFE.
NEVER THOUGHT SOMETHING LIKE THIS IS POSSIBLE.
FANTASTIC RECIPE
YOU HAVE OUTDONE YOURSELF THIS TIME
Aw, thank you, Elsje! I am glad you learned something new ;)
Thank you, I just made them, the best rolls without wheat flour ever, a definite keaper and a staple for now on. I only doaked the lentils for about three hours as I was impatient. Petra, it turned great this way too, I just needed to use the food processor for longer. Next time I will soak them as indicated, at least for 8 hours. I am very grateful to you!
Thank you for such a wonderful feedback, Klara! If you ever get chance, it would mean a lot if you could post this comment on my blog as well (right under the recipe): nutritionrefined.com/red-lentil-bread-rolls/ Thank you so much!
I have to say your recipes seem wonderfully tasty! Some of the channels provide healthy recipes I would not personally want to try them. Yours on the other had always make me want to try them!
That's awesome! So happy to hear that :)
Omg, I am SO making these!!! My boyfriend has to be grain free and misses bread, so this is so exciting!!! THANK YOU!
Hi Lori - hope you (and your boyfriend) like the recipe! :)
You have such amazing ideas!! Thank you for always trying things out for us ❤
So happy you like the recipe :)
Hi Petra (again), today the rolls are still very good, I just kept them in the cupboard. And they are really good with a light toasting. Today I bought red lentils as yesterday I only had 3/4 cup. They are the SOLUTION for me as bread in a gluten free, low carb diet. And although in the family of pulses, they do not cause flatulence. Win-win! Again, thanks from my heart for this great recipe. I am soaking the lentils and also let them germinate and | might try some dried herbs to incorporate.
Thank you for letting me know. That makes me so happy!!!
Fascinating! I can't wait to try this myself!
Oh hey Andrew! It always makes me happy to see you in the comments. Hope you like the bread rolls :)
tried to make this with canned lentils. it looked good and crunchy on the outside, the inside was super chewy like stretchy tofu! it was bizarre but also delicious.
Do you have measurements??
I think for those using regular blender, you can pour a little at a time and add psyllium husk towards the end of blending and blend quick. I couldn’t move the batter and had to add some water. It made the buns like crepes 😅
I'm thinking if the dough was a bit more moisty it would have been even more fluffier. Definitely gotta try it tomorrow morning.
Just made these and these are amazing!!!!! GREAT RECIPE!
I LOVE your SIMPLE, healthy recipes. But please post the ingredient and measurements, how much of what ingredient should we use?
Thank you.
And your guy commenting is awesome
This means so much! Thank you!!
I tried this recipe today and love it. I find the texture is so much nicer with the olive oil and without baking powder, and it is much lighter. Yes, I can face a future with these rolls!
Wonderful! If you could share this feedback and suggestions on my blog under the recipe (nutritionrefined.com/red-lentil-bread-rolls/), that would be so helpful! Thank you in advance for your time.
@@NutritionRefined Yes of course I will. You deserve the encouragement!
Thank you very much for the recipe. I tried it today with overnight soaked lentils and the buns turned out very delicious. God bless you and your family.
That's wonderful! If you get a chance to rate the recipe on my blog (or just copy and paste this comment there), I would be very grateful.
Thank you for this recipe which I definetly going to make. It looks wonderful
I made these today with my mom using regular lentils and they came out delicious!! Thanks
So happy to hear that!! Thank you so much for your feedback! If you get a chance to leave a comment on my blog under the recipe (nutritionrefined.com/red-lentil-bread-rolls/), that would be amazing!
Looks easy and very nice to try. Thank you for sharing the idea!
Yes, it really is an easy recipe! Hope you give it a try :)
I truly love you channel! Thank you so much for the calming energy and wonderful recipes 🙏💝❣
Aw, thank you so much! You're so kind!!
Fantastic! Tried it 3 times, my family's new favorite bread. We have gluten sensitive, vegan, vegetarian family members, everyone liked it. Thank you
Yay! Thank you so much for your feedback. If you could also leave a review and rating on my blog under the recipe (nutritionrefined.com/red-lentil-bread-rolls/), that would be amazing. Thank you!!!!
these rolls were fantastic. I'm definitely making them again
Absolutely incredible. Thank you.
Thanks so much, Garry!
A must try indeed. Thank you
Thank you, Joan! Hope you like them :)
@@NutritionRefined of course I do... I will try them
Looks fantastic. ❤ Thanks for sharing ❤
Thank you for the kind words, Amelia!
Replacement of psychillum husk please
I googled it. It says chia seeds of flaxseed
pertra, thanks for the great recipe/concept. question for you,. i've tried it 3 times. the first time, just as rolls, the last two times as a bread loaf. for some reason, the loaves are baking fine on the outside, but are not baking completely in the middle. they are edible and the consistency holds together, but i must be making a critical error somewhere. the temp isn't too high. do you have any suggestions. if i was using lentil flour, i would simply add more flour to make the dough drier, but in this case that's not possible. thanks and keep up the great work. -- steve
Regardless of ideology (pro/anti-vegan or whatever) and the current sate of our industry, the world really does need this info. Thanks a bunch!
(Context: I have Celiacs disease and other stuff which makes going vegetarian easier than vegan, but this is inspiring)
Thank you!!
Hi I follow you all the way from France. This lentil bread is nutritious and GF so it suits me well. Will try it this week, thank you!
❤
Thanks so much! Hope you like the recipe :)
@@NutritionRefined I'll let you know xx
Thanks for the recipe It looks very delicious. I really want to try it.
What can i use instead of psyllium husk?
What a neat idea, will definitely try it, thank you for sharing:-)
Thank you so much, Sharmila!
Can these be made into a loaf? I assume that one would need to adjust cooking times but wonder if it is even possible?
hi, and thank you very much for posting such interesting and sometimes unique recipes that i didnt see anywhere else. I wonder, do you have a recipe for vegan bread that is legumes free, grain free, egg free and doesnt use quinoa or flax seeds or any seeds? i tolerate well the almond flour but i cant seem to find a healthy good vegan binder to create the bread. The pssyllium husks and the baking powder are also not an option. Maybe this would be a new creative project for you for a next video? thank you!
Yes! I agree. I’ve been looking as well. I hope she can do it!🙏😃
I’ve recently being told to go gluten free, so when your video popped up, I was very interested. They look easy and delicious. Thank you for sharing.
Ps I’ve subscribed to your channel and can’t wait to try this and other recipes.
Such a good recipe! Thank you so much ❤
Wonderful video...clear and concise
Thank you!
Thank you for this recipe! How long is recommended to ferment the lentils for to get the best rise?
Thank you for the recipe!
When I made a test batch, it had a bit of a raw lentil aftertaste. Is the lentil flavor supposed to come out strongly in these, or do I need to find fresher lentils or soak it longer?
Excellent recipe worked great
Hi, thanks a lot for this easy recipe! 👏
One question: Do you know, if I can replace lentils with mung dal (or mung beans)?
I just love your recipes. Very easy and healthy...my favorite kind of recipes. Thank you!
Would you be able to make gluten free, preferably paleo focaccia bread. I haven't been able to eat it in over 10 yrs. because of my gluten allergy. I really miss it and cannot find a decent recipe.
HI Linda - thank you so much for the kind words! I will put focaccia on my list of recipes to experiment with for sure! Thank you for the suggestion.
I love Tanner. He is a hunk. You can tell by the way he eats.
Lol :-D
Can't wait to try this, but I'm curious, is using the red lentils mandatory? Can you do it with green/black ones instead?
I am pretty sure that it would work, but you might have to soak the lentils a bit longer.
Que show de receita 👏👏👏
Entrou pro cardápio 🇧🇷
Thank you!
Can you pls suggest how to mix the batter in a regular blender as it doesn’t blend as well with the amount of water in the recipe.
Hi. I tried it, it was ok, but my kids weren’t excited…
Any ideas how to make it kids friendly? Maybe nutritional yeast? Maybe adding rice?
Thank you!
How long do these keep + can they be frozen? Maybe warmed after defrosting or part baking? Thanks
If you want some rise, don't do it like this! First, blend soaked lentils, add baking soda, then add acid and blend SHORTLY to combine. Now you get a rise...😊
Would you please suggest some replacements for psyllium, as I do not want to use that! What is a good substitution in this and in other of your recipes?
Hola. I like your video and the recipe. I want to ask if the Psyllium husk can be substituted with xanthan gum, eggs or anything else. I am not in any specific diet, I just love lentils. Thanks in advance. 😃And greetings from Puerto Rico. 🏖
Just add the lemon juice to the mix as it is mixing. Loads of bubbles!
Thank you for the recipe! I'm curious, why didn't you use yeast?
You could. I just prefer sourdough (wild yeast) or baking soda over bakers yeast when it comes to leavening.
@@NutritionRefined Thanks !
Thank you! I have a small food processor mostly for making "soft" things like hummus. I rarely use it too. I'm not sure if it can cope with making dough. Can I use my hands, form the dough and knead it or must I use use a food processor anyway?
You need to process the lentils, so you kind of need a food processor. I believe that if your food processor can handle hummus, it should be able to handle this recipe too :)
Looks great! Can I substitute psyllium powder for husk?
Thank you for the recipe can we do it with different color lentils
I think that it would work. You would just have to soak the lentils for longer.
Thank you
We tried a similar recipe but we activated the soda with apple cider vinegar rather than lemon juice. While the taste is good the panini we shaped are quite compact and didn't rise much, any tips?
My immediate thought is - did you bake the bread rolls immediately after adding the ACV? The reaction of baking soda and acid is immediate, so for the bread rolls to rise properly, they need to be baked right away.
@@NutritionRefined mhh, yeah, as soon as we incorporated the soda and vinegar, we shaped the dough in paninin and put them in the oven... the loaf we did, with the same dough, was way softer, instead
So creative and easy! I love it! Gotta try it next time
Thank you! Hope you love them :)
Thanks for this gf recipe! Any suggestions as to how to replace the psyllium husk please? Any ideas, much appreciated
Hmm, that's tough. You could try flaxseed meal, but that would also mean adapting the recipe. Flax seeds are a relatively weak binder - compared to psyllium - so you would likely need to use more. I haven't tried this recipe without psyllium, so I am not sure how much you would need for the recipe to work. Sorry!
Could you use grounded chia seeds instead?
Thank you so much for a great gluten and dairy free bread recipe. I'm eager to try it. I have a lot of green and brown lentils, would those work as well or does it have to be red?
Thanks again!
A great question! I am working on a loaf recipe (similar to these bread rolls but with even higher protein content) and it's made with green lentils. So, I would say that you can make these bread rolls with any type of lentils - as long as they are dried and then soaked (NOT cooked).
Does the psyllium husk need to be whole or needs to be powder form??
I used whole psyllium husk. I haven't tried it with psyllium powder.
What does the psyllium husk do, and is there a substitute?
The psyllium husk acts as a binder, holding the bread rolls together. It also provides a soft, elastic texture. You could use flaxseed meal as a substitute, but since flax seeds are a weaker binder than psyllium, you would likely need to add more. I haven't tried this recipe with flaxseed meal yet, so unfortunately, I don't know the exact amount.
@@NutritionRefined Thank you for the info.
Question: would it work to use "regular" brown lentils? I have a lot of them on hand and would love to use them up.
I haven't tried bread with lentils yet! Looks delicious 🙂
Thank you!! You should definitely try it! ;)
This looks fire!! Can't wait to make it!
Thank you!!
Has anyone tryed this as a pizza base? just wondering if it would work as my teen hates the shop got gf ones and she has cd.
❤wow great lovely n easy n healthy tooo❤❤
Can this be made without psyllium? I would be grateful for the response.
Made them tonight. They flavor and texture is great but mine did not rise. I guess I didn’t do a good job mixing it. I will try again, I bet they are even better when they puff up. Thanks for the recipe!
Make sure you work fast. The reaction baking soda creates upon contact with acid is immediate, so don’t let the dough rest and work as quickly as possible before all the bubbles dissipate. That should fix the issue :)
@@NutritionRefinedI made them again and got in the baking soda quickly and did a quick mix, they rose this time and were nice and fluffy. A keeper for sure. I plan on doing it again with a flatter and larger size to see if I can make them as a sandwich or burger bread. Thank you again, I love your channel and I have made so many of your recipes!
Looks great!!!
Amazing channel! Thanks for sharing!
Thank you for watching :)
You’re recipe looks great! I’m a single person household, do you think the rolls could be frozen? Or maybe stay fresh a couple of days?
The rolls are best fresh, but you could freeze them for a longer-term storage.
Hi I made it by doubling the amount because I wanted double the portion. However, the buns came out like really airy. After they cooked down they became like wilting skin type texture. Almost like flat tortillas. I don’t know what I did wrong. Taste okay though needs more salt
I made it and it was amazing 😮
Yay! Wonderful!
Hi,
Is there a substitute for whole psyllium husk ? Thank you
Amazing! You're a genius! Thank you.
Lol, I wish, but thank you! :)
Can we add baking powder instead? What’s different?
Trying this tomorrow. Thank you!
Salute
Awesome! Please, let me know how you like the bread rolls :)
@@NutritionRefined Definitely.
Salute
@NutritionRefined Why not make a whole loaf instead?
Does it not work if you use too much?
How does it rise without yeast? What's the purpose of psyllium? Can I use something else?
I'll definitely try this one 👍🏻, thank you.
How about teff bread recipe?
Thank you!! Are you thinking of teff injera - Ethiopian flatbread - or an actual loaf of bread?
@@NutritionRefined Somebody gave to me a package of teff flour. So, I'm wondering what I can do with it. I guess, any healthy recipe would do.
@@Kotyk_Murkotyk If I don't get to it in time, definitely try teff injera (I am sure you'll find the recipe when you Google it ;)
I'm allergic to baking powder/soda. Can I leave it out? Also can this be done with raw chickpeas instead?
Thank you for sharing such a brilliant recipe.
I haven't tried it with chickpeas yet, to be honest (just different types of lentils), but I think that it would work. Well, you could leave out the leavening agent, but the rolls won't rise at all and will be quite dense.
@@NutritionRefined appreciate your response
Thank u for sharing Shireen South Africa Gud Morning
You're welcome! Greetings to South Africa :)
Can red lentil flat bread be made in a cast iron comal?
Did you try to dehydrate at 118 degrees and get a good result?
Hi Frank - I haven't tried dehydrating the bread rolls. If dehydrating them, you would definitely want to make sure the lentils are sprouted, not just soaked. Another potential problem is that baking soda is activated by acids, but it will begin to decompose and release carbon dioxide gas at 180 degrees F (80 degrees C). So you would not get the same reaction in the dehydrator.
I thought the baking soda may be an issue. I’m trying to keep my raw diet going and bread is a big miss for me but I have tried some dehydration recipes with varied results. If I sprout as you did, the lentils, what do you think could work in a similar manner to yeast giving a fluffier result? Thanks for your fast response to my initial question by the way!!
@@gatornicotera Hmm, I have used my dehydrator for proofing (yeast-leavened bread) but never for actually "baking." If you really wanted to use a dehydrator, I would try rolling out the dough into more of a flatbread, no baking soda needed.
You could put some whipped egg into the dough after blending it, inserted using a spatula, to have a more fluffly bread
Love this! Question: do you think this can be made raw using the dehydrator? Maybe with sprouted lentils?
Hi Katherine - the baking soda in this recipe might be an issue. Baking soda is activated by acids, but it will begin to decompose and release carbon dioxide gas at 180 degrees F (80 degrees C). So you would not get the same reaction in the dehydrator.
@@NutritionRefined ahh okay gotcha!
Is there a substitution for psyllium husk? Thank you❤
Can we use brown or green lentils?
What can i substitute psyllium husk with? Can i use fiber from celery? I also have linseeds? I prefer using what i have to reduce foodwaste😊
Hmm, that's tricky. You might be able to use ground flax seeds (linseeds), but you would need more - they are a weaker binder than psyllium. I haven't tested this recipe with flax seeds, so unfortunately, I don't know the amount.
@@NutritionRefined Okay thank you so much for the information!😃
Theese rolls look so yummi by the way!😍😋🤤
How long do you let them sit to sprout?
Mine puffed up huge and then sank into sad little wrinkly sacks. What can I do differently?