wfpbno bread

4-Ingredient Split Pea Bread made with uncooked split peas! It is easy to make, high in protein, and can be made into a loaf or rolls. It is flourless, oil-free, gluten-free, grain-free, and yeast-free, too.

Split Pea Bread (V, GF, Oil-Free)

oz (340 g) dried split peas (yellow

water

(150 mL) water

(15 mL) light-colored vinegar (or lemon juice)

(40 g) whole psyllium husks

baking soda

salt

Place the dried split peas in a large...

Place the dried split peas in a large bowl. Cover with enough boiling water to cover the peas with 1 inch of water. Let soak for at least 45 minutes until the peas are plump and almost twice their size (see notes for soaking in cold water overnight).

Preheat the oven to 350F/180C. Line a large...

Preheat the oven to 350F/180C. Line a large baking sheet with parchment paper.

Drain the split peas through a colander or...

Drain the split peas through a colander or fine mesh sieve. Discard the soaking water.

Place the drained, soaked split peas, 2/3 cup...

Place the drained, soaked split peas, 2/3 cup (150 mL) water, and vinegar in the bowl of a food processor or a blender. Cover and process, stopping several times to scrape down the sides of the bowl, until smooth.

Add the psyllium husks, baking soda, and optonal...

Add the psyllium husks, baking soda, and optonal salt to the split peas. Cover and process, stopping once or twice to scrape down the sides of the bowl, until just blended into a soft dough.

Gather the dough into a ball and place...

Gather the dough into a ball and place on the prepared baking sheet. Shape the dough into a loaf or 8 rolls-- Loaf: Use damp hands to shape into a loaf (8x4x2 in / 20x10x5 cm). Rolls: Divide the dough into eight equal portions. Roll each piece into a ball. Flatten and smooth each ball into a 3-inch (7.5 cm) diameter round. Space 2 inches (5 cm) apart on baking sheet.

Bake the bread--Loaf: 50 to 55 minutes, or...

Bake the bread--Loaf: 50 to 55 minutes, or until risen and the surface of the loaf appears dry. The crust will be a deep golden brown color.  Rolls: 25 to 30 minutes until the rolls are risen, the surface is dry, and light golden brown.

Transfer the loaf or rolls to a cooling rack....

Transfer the loaf or rolls to a cooling rack. Let cool completely before slicing.

Learn how to make a loaf of bean millet protein bread, which has 7 grams protein per slice!  It is also frugal, flourless, easy to make, oil-free, vegan, and tastes like bread made from wheat flour.

Bean Millet Protein Bread (Vegan, GF, Oil-Free)

white beans

(raw) millet

coconut sugar ((see notes for options))

instant yeast ((it MUST be instant/ fast rising yeast))

salt ((optional/adjustable))

whole psyllium husks ((not psyllium powder))

Pour

Place the raw (uncooked) millet and white beans in a large mixing bowl. Add boiling water to the bowl (enough to cover the by about 1 inch / 2.5 cm). (see notes for overnight soak option).

Prepare pan

Prepare a 9x5-inch (22.5x12.5 cm) loaf pan. If using a nonstick loaf pan (e.g., ceramic coated, silicone), no preparation is needed. Otherwise, line the pan with nonstick parchment paper. If you do not object to oil, spray the pan with nonstick cooking spray, or lightly oil/grease the pan. 

Soak

Drain the soaked millet and beans through a mesh sieve and rinse under cold water. Shake off the excess water.

Blend

Scrape the soaked, drained millet and beans into a high-speed blender (or regular blender) container.Add the warm water, coconut sugar, yeast, and salt. Blend on high speed until the batter is silky smooth and warm. Add the whole psyllium husks to the bean millet mixture. Blend until just combined (or stir with a spatula). It will resemble a batter, not a dough.

Preheat

Immediately spread batter into the prepared baking pan, smoothing the top. Use a knife to make a lengthwise slash through the top of the batter.Place the pan in a draft-free warm place. Immediately preheat the oven to 350F (180C). Do not hesitate! The bread rises quickly. The oven needs to be hot and ready to go as soon as the bread hits the needed rising mark (see next step).

Rise

Let the bread batter rise for 20 to 25 minutes (if your kitchen is cold, it may take longer). It happens quickly, so stay close by.The bread is ready to bake as soon as the batter is a short distance away from the the top edge of the pan (the batter should be no closer than 1/4 inch away from the top). If the batter is all the way to the top, it could overflow the top of the pan once it hits the oven.

Bake

Bake the bread in the preheated oven for 45 to 50 minutes until deep golden brown. The loaf will be relatively flat on top.

Cool

Let the loaf cool, in the pan, on a cooling rack for 15 minutes.Remove the bread from the pan. Cool the loaf completely on a wire rack, or other cooling rack.

Slice

Slice the bread, thick or (relatively) thin, as desired. The bread is wonderful plain, toasted, as part of a sandwich, or any way that you prefer!

Welcome fall baking with a fast &amp; easy batch of my vegan coconut flour flax focaccia! Soft, tender &amp; made with 3 ingredients (plus water, and optional salt), it is grain-free, gluten-free, oil-free, yeast-free, sugar-free, and customizable with any toppings and flavors you like.

Vegan Coconut Flour Flax Focaccia (3 ingredients, grain-free)

flaxseed meal

coconut flour

baking powder ((certified gluten-free, as needed))

Toppings

Preheat the oven to 400F (200 C). Lightly spray a large baking sheet with nonstick cooking spray (alternatively, use a piece of parchment paper).

In a large bowl, whisk the flaxseed meal, coconut flour, baking powder and (optional) salt. Stir in the water until completely blended. The mixture will be loose upon initial mixing but will thicken into a moist dough in 1 to 2 minutes. (Note: If the dough not appear moist upon mixing, add a bit more water).

Shape

Evenly press the dough onto the prepared baking pan, pressing into an even, 8-inch (20 cm) square. Dimple the dough with your fingertips. If desired, sprinkle with optional toppings.

Bake the focaccia in the preheated oven for 18 to 22 minutes until surface appears dry and golden brown.

Cool the focaccia on the baking sheet for 10 minutes (it will be delicate before cooling). Slide the focaccia onto a cooling rack to cool completely before cutting into pieces (I typically cut into 9 squares). Enjoy!

Nom nom nom, I love this bread! I made my 5th batch in just a few weeks because it is so easy and versatile. I've done different herbs, but my latest batch got a generous sprinkling of everything bagel seasoning (having major bagel cravings while trying to stick with low carbs). Amazing with cashew cream cheese from your site! Thank you! Im going to try it as a pizza crust soon.

This is my go to grain free bread! It works great as pizza crust or for sandwiches. I like it plain, too, makes good toast for breakfast. Thanks for all that you do for those of us with dietary l8mitations, it is a lifesaver!

You will love my 4-Ingredient high protein lentil bread! 13 grams of protein per roll, this easy lentil bread has a fluffy, tender texture yet is grain-free, gluten-free, oil-free, added sugar-free, yeast-free, and high in fiber.

High Protein Lentil Bread (Vegan, GF, Oil-Free)

oz dried split red lentils (see below for options)

light-colored vinegar (or lemon juice)

whole psyllium husks

soak

Place the lentils in a large bowl. Cover with enough boiling water to cover the lentils with 1 inch (2.5 cm) of water. Let soak for at least 45 minutes until the lentils are plump and almost twice their size (see notes for soaking in cold water overnight).

preheat

drain

Drain the lentils through a colander or fine mesh sieve. Discard the soaking water.

blend

Place the drained, soaked lentils, 1/2 cup (118 mL) water, and vinegar in the bowl of a food processor or a blender. Cover and process, stopping several times to scrape down the sides of the bowl, until smooth.

combine

Add the psyllium husks, baking soda, and optional salt to the pureed lentils. Cover and process, stopping once or twice to scrape down the sides of the bowl, until just blended into a soft dough.

shape

Gather the dough into a ball. Divide the dough into eight equal portions. Roll each piece into a ball. Flatten and smooth each ball into a 3-inch (7.5 cm) diameter round. Space 2 inches (5 cm) apart on baking sheet.

bake

Bake for 25 to 30 minutes until the rolls are risen, the surface is dry, and light golden brown.

cool

Transfer the bread rolls to a cooling rack. Let cool completely before slicing.

Great recipe!  Wonderful as is, and also amenable to so many variations. My two favorites:
- dump in a bunch of savory herbs (like herbs de Provence or Italian seasoning) and double the amount of salt, and
- add 4 to 6 oz chopped pecans, 2 or 3 TBS pumpkin pie spice, 1 tsp cardamom, use a full 1 tsp of salt, and (if you really need something sweet) up to 1 c of the sweetener of your choice.  Raisins work, too, although I had to increase the vinegar and baking soda a bit.

It makes fantastic high protein grain-free morning buns.

French toast! Or almost… I sliced the rolls into 1/4 inch slices and soaked them in an egg / oat milk mixture (with vanilla and maple syrup). They didn’t soak up the liquid so I just poured the remaining liquid into the pan. I felt good about eating them even though my husband laughed at me! I guess it depends what your priorities are. My priorities are protein and fiber so they fit the bill. Thanks!

Ok, I've tried some good recipes on this site before but this one really blew me out of the water. I tried it as written the first time and it made really good rolls. I finally got to have a proper burger for the first time in forever. My brain also immediately went to pretzels. I have been craving pretzels like mad and can't do any of the GF commercial ones because of a potato allergy, and I'm new yorker, our soft pretzels come right after the pizza and bagels. This dough rolls out great, and holds up to a baking soda boil. Just use a little oil on your hands and a dab of water to join the ends when you shape them. Dip it in course kosher salt about 2-3 min after you take it out of the bath and bake for 40 min. I just finished a batch with 1/2 red lentils and 1/2 red Sri Lankan parboiled rice which is a high protein rice and they are perfect.

Amazing recipe thank you so much I made it exactly as described and it came out delicious I will be making it on the regular

Top 4 wfpbno bread recipes from across the web

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Top Tags

Split Pea Bread (V, GF, Oil-Free)

Bean Millet Protein Bread (Vegan, G...

Vegan Coconut Flour Flax Focaccia (...

High Protein Lentil Bread (Vegan, G...

Top 4 wfpbno bread recipes from across the web

The most viewed wfpbno bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Split Pea Bread (V, GF, Oil-Free)

Bean Millet Protein Bread (Vegan, G...

Vegan Coconut Flour Flax Focaccia (...

High Protein Lentil Bread (Vegan, G...

The most viewed wfpbno bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine