I Tested 3 Viral Flourless Breads — Chickpea vs Red Lentil vs Whole Lentil

Chickpea bread, red lentil bread, and whole lentil bread — all made with no flour,
no yeast, and no kneading. Four loaves, two recipes.

I baked three mini loaves side by side to find out which flourless loaf actually
comes out best, then made a full-size egg-free red lentil loaf for anyone baking
vegan. No flour blends, no specialty ingredients — just soaked legumes blended
into a batter.

✅ No flour, no yeast, no kneading
✅ Naturally gluten-free
✅ High in plant protein and fiber
✅ Soft enough to slice, sturdy enough to toast

RECIPE 1 — Three mini loaves (makes 3 small round loaves:
1 cup dry legumes — chickpeas (soaked overnight, then simmered until soft),
split red lentils (soaked 2–3 hrs), or whole brown/green lentils (soaked 6–8 hrs)
2 eggs
1 tbsp olive oil
½ tbsp baking powder
-salt and pepper to taste
One extra per bowl: 1 tbsp cumin (chickpea) / 1 tbsp flaxseeds (red lentil) /
1 tbsp psyllium husk (whole lentil)
Top with sunflower and pumpkin seeds.
Bake at 180°C / 350°F for about 40 minutes. Fan oven: drop 10°C, check at 35.
Cool a full hour before slicing.

Short on time? Use 2 cans of chickpeas, drained and rinsed. Never canned lentils —
too wet for this batter.

RECIPE 2 — Full-size egg-free red lentil loaf (vegan)
350 g split red lentils, soaked 2–3 hrs, rinsed until the water runs clear
5 tbsp olive oil
1 tsp baking soda + 1 tbsp vinegar
3 tbsp psyllium husk
salt
3–4 tbsp sunflower seeds + 1½ tbsp sesame seeds, toasted
Rest the batter 15 minutes. Score the top 1 cm deep.
Bake at 180°C / 350°F for 60–70 minutes .
Cool completely on a rack before slicing.

STORAGE
Wrapped on the counter up to 4 days. Or slice and freeze — a piece goes straight
from the freezer into the toaster.


Which one would you try first — chickpea, whole lentil, or one of the two red
lentil versions? Tell me in the comments.

More flourless bread recipes → [ • Healthy Oatmeal & No Flour Flatbreads – Ea... ]
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#ChickpeaBread #LentilBread #FlourlessBread

CHAPTERS
0:00 Three loaves, no flour
0:13 Measuring and soaking
0:39 Draining, rinsing, cooking the chickpeas
1:18 Eggs, oil, baking powder, seasoning
1:37 One extra ingredient per bowl
1:58 Blending the batter
2:24 Filling the dishes and adding seeds
3:08 Baking and cooling
3:28 Slicing and tasting all three
5:18 Recipe 2: egg-free red lentil loaf
5:23 Soaking, blending, the vinegar reaction
6:41 Psyllium, toasted seeds, resting the batter
7:48 scoring, baking
8:51 The final slice

#healthybreakfast #healthyrecipes