Lentil flour?

Hi y'all!

This year my lentils did exceptionally well this year and I've ground them in an attempt to make bread, but I can't get the ratio between other flours correctly!! I started as a 50/50 with white flour and lentils and it was very flat (a recipe I found online). I'm going to keep experimenting, but I'm just wondering if anyone had any recipes or suggestions with the red lentil flour?

I've mostly seen lentils used in flat breads, and I've used them in pancakes and dosas with success. It can make stuff heavy.

This quick bread recipe is on my list to try, if I ever find coconut flour at a price I'm willing to pay. I've made a few of her things and liked them all pretty well. She uses split lentils, not flour, so you might have to play around with the recipe a bit.

https://www.powerhungry.com/2018/05/fluffy-red-lentil-bread-grain-free-vegan/

Thank you for that link!

Thank you for the tip about flatbreads, that makes sense.

Here are a couple of recipes that sound really interesting to try:

https://www.breadexperience.com/sourdough-sweet-potato-bread/

This recipe doesn't use the lentil as flour though because the lentils are sprouted:

https://smartnutrition.ca/recipes/sprouted-bread-recipe/

As a gluten-impaired person, I've seen a LOT of alternative grains used in breads, but never red lentil flour. Guessing because it would be too heavy. I have, however, seen and eaten red lentil pasta. Not bad. I bet fresh would be even better. Here's a recipe: https://www.alphafoodie.com/how-to-make-red-lentil-pasta/

I'm second the flat bread idea. I've used various bean flours (lentil and garbanzo the most) to make flat breads and similar things. You can make a nice breakfast scramble with some of the flour mixed with whatever liquid and a few spices,  then fry in a skillet. I've also added these to sauces and gravies, but it does change the flavor.

Matt Todd wrote:As a gluten-impaired person, I've seen a LOT of alternative grains used in breads, but never red lentil flour. Guessing because it would be too heavy. I have, however, seen and eaten red lentil pasta. Not bad. I bet fresh would be even better. Here's a recipe: https://www.alphafoodie.com/how-to-make-red-lentil-pasta/

I didn't even think of pasta oops! I'm going to try that one today. Thanks for the recipe!

Dang, this forum is a wealth of yummy information. I'm so glad I found it!!

I've never used lentil flour, but I frequently add garbanzo flour to all kinds of baking--bread, cake, cookies. I generally swap out 1/8th of the total flour in the recipe for garbanzo flour. So if it calls for 2 cups flour, I put 1 and 3/4 cup of wheat flour and 1/4 cup of garbanzo flour. I bet you could go more--doing it at 1/8th NOBODY notices. I'd start with 1/8 of the total and if it works well, then try 1/4th if you want to try more, a half seems extreme and you would definitely notice a change to the recipe at 1/2.

South indian idlis are a steamed bread made with a lentil and rice batter. The batter is fermented and they turn out fluffy if done right.  Sandor Katz has a recipe in "Wild Fermentation."  I have only made them by blending whole, soaked lentil and rice, but you could probably start with a batter from lentil and rice flour.
You can also use the same batter thinned to make dosa or deep fried fritters called vada.

I wonder if a socca flatbread (yum-o-yum, these are soooooo good!) recipe would work with lentil flour subbed for some or all of the chickpea flour? https://www.thekitchn.com/how-to-make-socca-a-naturally-gluten-free-chickpea-flatbread-cooking-lessons-from-the-kitchn-169513

Mk Neal wrote:South indian idlis are a steamed bread made with a lentil and rice batter. ..... you could probably start with a batter from lentil and rice flour. ..

searching 'instant idli' you can find a bunch of recipes using lentil and rice flour, but generally they are not fermented (and use yogurt for tang).

Another great indian way to use lentil flour is dhokla, a steamed bread. I make it pretty often. Recipes usually call for "eno" or fruit salts, which is baking soda.
https://www.indianhealthyrecipes.com/khaman-dhokla/

I've started making a lentil bread without going through the flour stage. I rinse and then soak 2 cups of red lentils over night.
Drain and put them in a food processor.
4 eggs
1 cup of yogurt
2 tsp baking powder
1/2 tsps salt
Combine it all
pour in a greased in a 9x13 pan it takes about 50 mins a little longer in a bread pan.
In a 9x13 I use it in place of corn bread

You can use any color lentils, some people lift an eyebrow at green bread.