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

This gluten-free lentil cheese bread is one of those recipes that feels almost too simple to be true. No flour, no yeast, no sugar, yet it bakes into a soft, savory bread with a lightly crisp crust and a satisfying, hearty bite. Lentils form the base, giving this bread natural structure, protein, and fiber, while eggs and yogurt create moisture and tenderness. A small amount of cheese adds richness and flavor without overpowering the loaf. It is perfect for anyone avoiding gluten, cutting back on refined carbs, or simply looking for a wholesome homemade bread that comes together with minimal effort and everyday ingredients.

Soaking time: 6 to 8 hours (or overnight)

Prep time: 10 minutes

Bake time: 35 to 40 minutes

Total time: About 45 minutes (plus soaking)

Servings: 6 to 8 slices

Ingredients

Lentils (dry, red or brown): 180 g (1 cup)

Eggs (large): 2

Yogurt (plain, unsweetened): 100 g (½ cup)

Salt: ¼ teaspoon (or to taste)

Dried garlic powder: ½ teaspoon

Cheese (grated, such as mozzarella, cheddar, or mild gouda): 30 g (¼ cup)

Instructions

Soak the lentils. Rinse the lentils thoroughly, then place them in a bowl and cover with plenty of water. Soak for 6 to 8 hours or overnight.

Drain and rinse. Drain the soaked lentils and rinse again until the water runs clear.

Preheat the oven. Set the oven to 180°C (350°F). Line a small loaf pan with parchment paper or lightly grease it.

Blend the base. Add the soaked lentils, eggs, and yogurt to a blender or food processor. Blend until completely smooth and thick.

Season the batter. Add salt and dried garlic to the blended mixture. Blend briefly to combine.

Fold in cheese. Transfer the batter to a bowl and gently stir in the grated cheese.

Rest the batter. Let the batter sit for 5 minutes to slightly thicken and settle.

Pour into pan. Pour the batter into the prepared loaf pan and smooth the top.

Bake. Bake for 35 to 40 minutes, or until the top is set and a toothpick inserted in the center comes out clean.

Cool before slicing. Allow the bread to cool in the pan for 10 minutes, then transfer to a rack. Slice once fully cooled for best texture.

Tips

Red lentils give a softer, lighter texture, while brown lentils are more hearty.

Always soak lentils well to remove raw flavor and improve digestion.

Blend thoroughly to avoid grainy texture.

Use full-fat yogurt for a more tender crumb.

Do not skip resting the batter, it improves structure.

Line the pan well, this bread is delicate when hot.

Let the bread cool fully before slicing to prevent crumbling.

A silicone loaf pan works especially well.

Taste the batter and adjust salt if needed.

Store leftovers wrapped tightly to retain moisture.

Variations

Herb bread: Add dried oregano, thyme, or rosemary.

Spicy version: Add chili flakes or paprika.

Seeded loaf: Mix in sunflower or pumpkin seeds.

Dairy-free: Use plant-based yogurt and dairy-free cheese.

Extra cheesy: Increase cheese to ½ cup for richer flavor.

Onion flavor: Add dried onion powder or finely minced onion.

Mediterranean twist: Add olives and a little feta.

Mini loaves: Bake in muffin tins for quick portions.

Garlic lovers: Add fresh grated garlic instead of powder.

Breakfast bread: Serve toasted with eggs or avocado.

Q&A

Does it taste like lentils?

Very mild, especially with garlic and cheese.

Is yeast really not needed?

Correct, eggs provide structure and lift.

Can I skip soaking?

No, soaking is essential for texture and flavor.

Is this bread keto?

No, lentils contain carbs, but it is gluten-free.

Can I freeze it?

Yes, slice and freeze for up to one month.

Does it toast well?

Yes, lightly toast for best results.

Can I add baking powder?

Not needed, but ½ teaspoon can be added if desired.

Is it dense?

Slightly, but moist and satisfying.

What cheese works best?

Mild, meltable cheeses work best.

Is it kid-friendly?

Yes, flavors are mild and soft.

Nutrition

(Approximate Per Slice)

Calories: 120 to 140 kcal

Protein: 8 g

Fat: 5 g

Carbohydrates: 10 g

Fiber: 3 g

Conclusion

This gluten-free lentil cheese bread proves that simple, wholesome ingredients can create something truly satisfying. Without sugar, yeast, or flour, it delivers a soft, savory loaf that works just as well for breakfast, lunch, or a snack. Easy to customize and naturally nutritious, it is a recipe that fits effortlessly into many lifestyles. Once you bake it, this bread quickly becomes a staple you will want to keep on repeat.