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Baking
Red Lentil Flour-Free Baguette
A wholesome, gluten-free baguette packed with plant-based protein and fiber, made from soaked lentils and psyllium husk.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Soak the lentils for at least 8 hours, or preferably overnight. Afterwards, rinse and drain well.
2
Place the lentils and 180 ml of water into a blender. Blend thoroughly until smooth.
3
Pour the mixture into a bowl, then add the psyllium husk, oil, salt, spices, optional seeds, and baking powder.
4
Stir to combine and let rest for 10-15 minutes so the dough thickens up properly.
5
Transfer the dough onto parchment paper and shape it into a baguette using wet hands.
6
Score the top, sprinkle with seeds, and bake in the oven at 180°C (350°F) for 40-50 minutes.
7
Let it cool down, slice, and serve.
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