Making lentil flour at home is a great way to ensure freshness and control the texture of the flour for your recipes. Place a small amount of lentils in the coffee grinder. Grind in short bursts, checking the texture frequently, until the lentils are ground into a fine flour. You might need to do this in batches if your grinder is small.
I recommend that you use blond psyllium husk, as it won’t give any color to your gluten free bakes. Using other types of psyllium husk can sometimes result in your bread being darker in color (either brown or with a slightly purple-ish tinge).
Psyllium acts as a binder in this recipe. It adds gluten-like structure, tenderness and elasticity.
Water
240 ml
1 cup
Eggs
2
2
Olive Oil
15 ml
1 tbsp
Any mild-flavored oil, such as extra virgin sunflower oil, grapeseed oil, or avocado oil, will do.
Baking Soda
6 gr
1 tsp
Because these red lentil bread rolls contain no yeast, baking soda acts as a leavening agent.
Salt
6 gr
1 tsp
You don’t have to use salt, but the bread will taste quite bland. Be creative, add any of your favorite spices and herbs.
Apple Cider Vinegar / Lemon Juice
15 ml
1 tbsp
Baking soda needs an acidic ingredient to produce carbon dioxide. The small bubbles of carbon dioxide gas become trapped in the dough, causing it to rise.