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Lentil bread (gluten-free) Calories
Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 slice (medium) of Lentil bread (gluten-free) (40 g) has 72 calories. That works out to 180 calories per 100 g. It contains 11.6 g of carbs, 3.4 g of protein, 0.9 g of fat and 2.6 g of fiber. Its 0.1 mg of Copper covers 9% of the Daily Value. Its glycemic index is 38 (low), so it raises blood sugar slowly.
Lentil bread (gluten-free) Nutrition Facts
Selected: 1 slice (medium) · 40 g
72
KCAL / 40G
Carbs
11.6g
· 4% DV
Protein
3.4g
· 7% DV
Fat
0.9g
· 1% DV
Fiber
2.6g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 68% · Protein 20% · Fat 12%
Lentil bread (gluten-free) nutrition facts table · 1 slice (medium) (40 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 72 kcal | |
| Total fat | 0.9 g | 1% |
| Saturated fat | 0.12 g | 1% |
| Trans fat | 0 g | |
| Sodium | 100 mg | 4% |
| Total carbohydrate | 11.6 g | 4% |
| Fiber | 2.6 g | 9% |
| Protein | 3.4 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Slice of Lentil bread (gluten-free)?
| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 40 g | 72 kcal |
| 1 slice (thin) | 30 g | 54 kcal |
| 1 slice (thick) | 60 g | 108 kcal |
| 2 slice (medium) | 80 g | 144 kcal |
| 100 g | 100 g | 180 kcal |
| 1 piece (small) | 100 g | 180 kcal |
| 1 serving (medium) | 120 g | 216 kcal |
| 1 serving (large) | 180 g | 324 kcal |
| 1 piece (large) | 200 g | 360 kcal |
Calculated from 180 calories per 100 g.
Frequently Asked Questions About Lentil bread (gluten-free)
How do you make gluten-free lentil bread?
Gluten-free lentil bread is commonly made by blending soaked lentils with water and seasonings, then baking the mixture in a loaf pan. Recipes vary: some add eggs or a raising agent for structure. Blend until smooth and follow the recipe’s specified liquid amount for a loaf that sets properly.
Why is my gluten-free lentil bread dense?
Gluten-free lentil bread is naturally denser than wheat bread because lentils do not form a stretchy gluten network. A very thick batter, coarse blending, or skipping a raising agent can make it heavier still. Blend the lentils thoroughly and use the leavener, if any, called for in your recipe.
Do you have to soak lentils for gluten-free lentil bread?
Usually, yes: soaking softens the lentils so they blend into a smooth batter and bake evenly. Drain them before blending unless your recipe specifies otherwise. If the recipe calls for cooked lentils instead, use those as directed rather than substituting soaked, uncooked lentils.
Can you use canned lentils to make gluten-free lentil bread?
Yes, canned lentils can work in gluten-free lentil bread if you drain and rinse them well first. They already contain water, so the batter may need less added liquid than one made with soaked lentils. Follow a recipe designed for cooked lentils for the most reliable texture.
How do you stop gluten-free lentil bread from falling apart?
Let gluten-free lentil bread cool completely before slicing; it firms up as it rests. If it still crumbles, the batter may have been too wet or the loaf underbaked. Blend the lentils smoothly, measure added liquid carefully, and bake until the center is set.
Does gluten-free lentil bread taste like lentils?
Yes, gluten-free lentil bread has a mild, earthy lentil flavor, though seasonings can make it less noticeable. Herbs, garlic, cumin, or seeds work well in savory loaves. Toasting a slice and adding a flavorful topping also balances its distinct taste.
Can you make gluten-free lentil bread without eggs?
Yes, gluten-free lentil bread can be made without eggs, but the loaf may be softer or more crumbly if the recipe relies on eggs for binding. Choose a recipe specifically developed without eggs; ingredients such as psyllium or ground flaxseed are used in some versions to help hold the loaf together.
How long does gluten-free lentil bread last in the fridge?
Store gluten-free lentil bread in a sealed container in the refrigerator once it has cooled completely, and use it within a few days. Its moist texture makes it more perishable than dry, packaged bread. Discard it if you notice mold or an unusual sour smell.
Can you freeze gluten-free lentil bread?
Yes, gluten-free lentil bread freezes well when sliced first. Separate the slices with parchment, seal them in a freezer-safe bag or container, and take out only what you need. Defrost a slice or reheat it straight from frozen in a toaster or pan.
Is gluten-free lentil bread good for sandwiches?
Yes, gluten-free lentil bread can hold sandwich fillings, especially after toasting, which firms up its crumb. Use moderate amounts of moist fillings and avoid pressing the slices too hard if the loaf is delicate. It also works well as a base for open-faced toppings.
Lentil bread (gluten-free) Vitamins & Minerals
Vitamins
B1
0.1mg · 8% DV
Folate
32µg · 8% DV
B6
0.1mg · 6% DV
B5
0.2mg · 4% DV
Minerals
Copper
0.08mg · 9% DV
Manganese
0.2mg · 9% DV
Phosphorus
36mg · 5% DV
Iron
0.88mg · 5% DV
Sodium
100mg · 4% DV
Potassium ⭐
84mg · 2% DV
Lentil bread (gluten-free) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Lentil bread (gluten-free)
To burn the 72 calories in 1 slice (medium) (40 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Lentil bread (gluten-free)?
Lentil bread (gluten-free) is a home-style loaf made by blending soaked lentils into a batter and baking it, rather than using wheat flour. It is better understood as a practical way to turn lentils into bread than as a loaf tied to one traditional region; recipes may add water, seasoning or other ingredients. The result is usually moist and fairly dense, with a mild, earthy lentil flavour, rather than the airy crumb of a wheat loaf.
Serve it toasted or plain with eggs, soup, salads or a savoury spread; it also works as a filling base for an open sandwich. Lentils give it a useful amount of protein and fibre: a 100 g portion provides 8.5 g of protein. For a lighter topping, try fresh vegetables or a little yoghurt-based spread.
How Nutritious Is Lentil bread (gluten-free)?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Lentil bread (gluten-free) Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Lentil bread (gluten-free) Contain Allergens?
No known major allergens
Which Diets Is Lentil bread (gluten-free) Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Lentil bread (gluten-free) Fat Profile
SATURATED
0.12g
MONOUNSATURATED
0.12g
POLYUNSATURATED
0.44g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.