Gluten-free cheese bread recipe


Ingredients

  • 1 cup red lentils (soaked for 3–4 hours or overnight)
  • 1/2 cup water (adjust as needed for blending)
  • 1 cup shredded cheese (cheddar, mozzarella, or a mix)
  • 1/4 cup grated Parmesan cheese (optional, for added flavor)
  • 1/2 tsp baking powder (for lightness)
  • 1/2 tsp garlic powder (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil (optional, for moisture)

Instructions

  1. Prepare the Lentils:
    Drain and rinse the soaked lentils. Add them to a blender or food processor along with 1/2 cup water. Blend until smooth and creamy.
  2. Mix the Batter:
    Pour the lentil mixture into a mixing bowl. Stir in shredded cheese, Parmesan (if using), baking powder, garlic powder, salt, and pepper. Mix well until everything is evenly combined.
  3. Preheat the Oven:
    Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or grease a muffin tin.
  4. Shape the Bread:
    For individual rolls, scoop the batter onto the tray or into the muffin tin. You can also pour the batter into a small loaf pan for a bread-like shape.
  5. Bake:
    Bake for 20–25 minutes, or until the tops are golden brown and firm to the touch. If baking as a loaf, increase the time to 30–35 minutes and check for doneness with a toothpick.
  6. Cool & Serve:
    Allow the cheese bread to cool slightly before serving. Enjoy warm or at room temperature!

Would you like me to refine this further or adjust for any specific preferences? 😊

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