No-Knead Gluten-Free Protein Bread
Ingredients
- 150g red lentils
- 220g quinoa or buckwheat
- 130g rice
- 10g baking powder
- 4g salt
- 200mL water
Preparation
In a large bowl, soak the lentils, quinoa, and rice in a large volume of water overnight.
The next day, drain and rinse the soaked ingredients to remove phytic acid.
In a blender or food processor, combine the lentils, quinoa, rice, salt, baking powder, and water and blend until smooth.
Line a loaf pan with parchment paper and pour in the batter.
Bake in the oven at 180°C for 30 minutes.
Tips
Let the bread cool before slicing.
For optimal storage, freeze the slices and toast them as needed.
