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Urad Dal Lentils made into a batter and baked to make a soft flavorful nutritious Lentil bread. This Lentil Sandwich Bread is Free of dairy, egg, soy, gluten, nut. Can be made corn-free. Can be made grain-free by omitting the rice flour. Paleo Vegan Glutenfree Recipe.
The amazing thing about Urad dal (split and dehusked black gram) batter is that it aerates by itself really well. Hence, the dal is the mandatory ingredient in the southern Indian crepes(Dosa) and steamed cakes(idli). Urad dal is also used to make Vadas(fried dumplings) which have just one main ingredient- urad dal.
Another feature of urad dal is that it keeps the final product moist and soft. All of these properties make it a great candidate to make today’s bread.
There really isn’t a substitute for Urad Dal. No other lentil works as the batter will not ferment. You can buy the urad dal lentils online on amazon Urad Dal Matpe Beans, Split
This bread might seem like it has a hard crust right after baking but it gets softer as it sits because the dal leaks moisture. The photos do not do justice to how soft and delicious this bread is. There is no gluten or gum or nuts or added yeast in this bread.
Welcome to my world of experimentation 🙂
The lentil batter can also be left at room temperature to ferment for a few hours for a more leavened bread. The dal attracts wild yeast and ferments. I am not sure if that would be technically called yeast-free after fermentation.
Things to know before jumping into this recipe, this bread is going to taste like urad dal lentils. This bread is denser than a usual sandwich bread. /the bread is also very moist. So if you slice it before it has cooled, it will feel like it has not cooked through, but it has. If the bread doesn’t turn out right, just add the chopped bread into any of the indian sauces or sambhar(split pea stew) to soften and serve.
Or make a mini loaf with 1/2 cup lentils in a mini loaf pan to try first. You can also make fat pancakes with the batter and use them as burger buns.
This bread is full of protein, so make some grilled sandwiches with this one for a hearty snack!
Urad Dal pictured below.
More gluten-free breads on the blog
GLUTEN-FREE FLAT-BREAD BURGER BUNS
GLUTEN-FREE OAT RICE FOCACCIA STYLE PIZZA CRUST
GLUTEN-FREE VEGAN WHITE BREAD LOAF Mini
GLUTEN-FREE STRAWBERRY SANDWICH BREAD
Lentil Bread - Gluten-free Vegan Sandwich Bread
Ingredients
- 1.5 cups urad dal, (split and skinned black gram- Urad Dal Matpe)
- 3 tbsp rice flour
- 3 Tbsp corn starch , or tapioca starch
- 1.5 tsp baking powder
- 2 tsp flaxmeal , or psyllium husk
- 1/4 tsp cumin seeds
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp lemon juice
- 1 Tbsp oil
Instructions
- Soak the urad dal overnight. Drain and add to a food processor. Process the dal until it is just slightly gritty. Process for 30 to 45 seconds then move the dal with a spatula. It will take 3 to 4 minutes to break the lentils down into a batter type consistency. Add just a little water (3 to 6 Tablespoons) to help with the processing. Add the rest of the ingredients and process for a minute to combine. Check the batter for aeration. (drop a half tsp of batter in a cup of water. The batter should float on the top). If not aerated well , transfer the thick batter to a bowl and whip with a large spoon a few times, then check again. the batter should be thick and pasty but also slightly bubbly.
- Drop batter into parchment lined bread pan. Spray oil on top and even it out using a light hand so the air in the batter is not pressed out.
- Preheat the oven to 395 degrees F / 200ºc. Bake for 45 minutes. Cover the bread with another parchment after first 15 to 20 minutes by placing the parchment on the loaf pan. Reduce temperature to 375 degrees F / 190ºc after 45 minutes, remove parchment and bake for another 10 to 15 minutes or until it sounds hollow when tapped.
- Cool completely before slicing. (about an hour). The bread slices more easily the next day. Refrigerate the bread for upto 5 days in an airtight container. The bread crust is crusty the first day and gets softer as it sits because of moisture. Moisture in the storage container after a day is normal. I like to use to bread with chutney toppings or simple sandwiches.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I couldn’t wait to try this. Here is what I did, though. I don’t use salt so I substituted an organo spice seasoning and used applesauce instead of the oil. It fod not rise and i forgot to cover until 45 minutes. Then i sliced it too quickly and ate it. It was,still good but next time i will splurge with 1/2 tsp salt and let it ferment and try a smaller loaf pan and follow the directions better!
Hi there 🙂 ,
Thankyou for sharing such a great sounding recipe . I am wondering if you think it is possible to use whole urid dal over the split urid dal ? I am hoping that this loaf with make anan awesome pull apart loaf for taking as a share plate to a wedding picnic for all the gluten free and vegan guest to enjoy … Jenjen
the whole urad dal will make an ashy grey loaf which might look unappetizing. Try a small batch first to see. Pull apart would be difficult with this as this is a dense bread.
You are my savior!! May you be eternally blessed! I have been a bit depressed lately as I have a variety of intolerance and every time I had a craving of something it was a continuous No, No, and the last one being beans and chickpeas which I used for pancakes, or flatbread, pizza etc. The only legume I can eat is lentils with which I made some kind of crackers but not too inspiring. But finally your recipe. I cannot find urad dal, even from amazon they would not deliver to Italy, so decided to try with normal lentils and it has worked, and for me is greater than great! I let the batter ferment 6 hours as you said, the batter floats in water and the bread looks like your picture but black, but the taste is great. I cannot put any of the ingredients like rice flour or cornstarch, just flaxseeds and so it is very dense of course, but it is so lovely to have something to enjoy in the morning, I put a fresh tomato puree with olive oil and salt (Andalusian Style), or melted dark chocolate or hummus. It has to go with some sauce otherwise on its on it is too dense, but for me for the moment until i can get the urad dal, I am super happy!! Thank you and thank you again!
This recipe worked for me. As one person already said, I will make it again and again. It’s great to have a bread that fulfills my diet’s bean requirement. And I think it’s delicious. I love spreading a thin layer of tahini on it as a treat with my tea. Thank you for this breakthrough!
I found urad dal labelled as gluten free from Cosmoveda, organic as well, and the bread is so incredibly delicious and light. It tastes like a “flour bread” meets sponge cake to me. There must be endless possibilities for this batter. I only fermented the batter and left out the baking powder, there was no need using it 🙂
This is now officially my breakfast sandwich (I had it with hummus) and lunch on the go. So good I wish I could give it six stars! Thank you!
Aww yeah! so glad it turns out so well! baking powder is a failsafe in case the fermentation isnt enough to leaven and hold the bread.
Can this bread be frozen, defrosted and used later? Just thinking of ways to not let the uneaten part of the loaf go to waste — after your recommended time frame to keep this fresh in the fridge. Thanks!
I haven’t tried it. You might want to freeze and slice and see.
I just pulled this out of the oven. It smells heavenly! How am I going to wait the hour for it to cool down?
Thanks so much for this recipe. I think it is going to become a go to at our house.
Awesome!
Hi Richa!
OMGoodness! I am loving your beautiful recipes and blog…am I allowed to pin your recipes?
Thanks. Yes, of course, pin away!
I am making this now. I soaked the lentils for about 18 hours. The blended up nicely in my blender with water. I used some honey for sweetness. I also used sunflower and pumpkin seeds because I didn’t have any flaxseed. It smells wonderful! It should be done in about 10 minutes. I don’t know if I will be able to keep from slicing it!
wha… why would you use honey?!
Oh my gosh, dosa bread! you’re a genius! I better show my mom this, she makes the fluffiest idlis I’ve ever had 😉