Gluten-Free Cheese Bread (No Flour, No Sugar, No Yeast)

🌾 Ingredients

• Red or yellow lentils (dry) – 180 g (≈ 1 cup)

• Eggs – 2 large

• Plain yogurt – 100 g (≈ ½ cup)

• Salt – ¼ tsp (or to taste)

• Dried garlic powder – ½ tsp

• Parmesan cheese – 30 g (≈ ¼ cup, grated)

• Fresh parsley – 1 Tbsp, finely chopped

• Baking powder – 10 g (≈ 2 tsp)

🥣 Instructions

1. Soak the lentils

   • Rinse lentils well.

   • Soak in plenty of water for 3–4 hours (or overnight) until softened.

   • Drain and rinse again.

2. Make the batter

   • Blend the soaked lentils with yogurt, eggs, salt, and garlic powder until smooth and creamy.

   • Fold in Parmesan, parsley, and baking powder.

3. Bake

   • Preheat oven to 180 °C / 350 °F.

   • Line a small loaf pan or baking dish with parchment paper.

   • Pour in the batter and smooth the top.

   • Bake for 35–40 minutes, or until the bread is golden and a toothpick comes out clean.

4. Cool & Serve

   • Let it cool in the pan for 10 minutes, then transfer to a rack.

   • Slice and enjoy warm or at room temperature.

💡 Tips

• Use red or yellow lentils for the mildest flavor.

• For extra cheesy flavor, sprinkle a little Parmesan on top before baking.

• Store leftovers in an airtight container in the fridge for up to 3 days; re-warm in a toaster or oven.