Looking For Gluten-free Bread? Try These Lentil Buns

A growing number of people are becoming aware of gluten sensitivities and are looking for healthier options, which has led to a surge in the popularity of gluten-free living. Those on a gluten-free diet now have a tasty alternative to traditional breads made with wheat flour: gluten-free lentil buns. These lentil buns are a healthy and filling alternative for anyone looking for gluten-free solutions, whether due to celiac illness, gluten intolerance, or just personal preference. 

Incorporating lentils into the nutritional profile of these buns enhances their protein, fibre, and vitamin and mineral content. Not only are the buns made gluten-free with masoor dal and Isabgol, but they also provide a ton of protein and fibre, which is great for your gut and your heart. Thanks to the fact that they don't contain maida (all-purpose flour) or atta (whole wheat flour), these lentil buns are a lifesaver for anyone who are gluten intolerant or just trying to eat healthier. 



The most apparent benefit of these lentil buns is their gluten-free nature. Perfect for individuals with celiac disease or gluten sensitivity, these buns provide a safe and delicious option for enjoying bread without the worry of adverse reactions. The innovative use of masoor dal and Isabgol eliminates the need for traditional flours, making these buns a welcome addition to gluten-free lifestyles. 

Protein Powerhouse 

Lentils, the star ingredient of these buns, bring a substantial amount of protein to the table. Protein is essential for muscle development, repair, and overall well-being. By incorporating lentil buns into your diet, you not only satisfy your bread cravings but also boost your protein intake, supporting a healthy and balanced lifestyle. 


Masoor dal and Isabgol contribute to the fibre content of these buns, promoting digestive health and satiety. Adequate fibre intake is crucial for a well-functioning digestive system, and these lentil buns offer a tasty way to incorporate fibre into your daily routine. Fibre also plays a role in maintaining healthy cholesterol levels, benefiting heart health. 

No-Fuss Preparation 

One of the standout features of these lentil buns is their simplicity. With no need for fermentation, the preparation process becomes hassle-free and time-efficient. Whether you're new to baking or a seasoned enthusiast, these buns offer a convenient and accessible option for homemade, gluten-free goodness. 



1 masoor dal (soaked for 4 hours) 

4 tbsp isabgol 

½ tsp salt 

2 tbsp olive oil 

¼ cup yoghurt 

½ tsp baking powder 

¼ tsp baking soda 

½ tbsp lemon juice 

1 tsp sesame seeds 

1 tsp pumpkin seeds 

1 tsp sunflower seeds 

1 tsp poppy seeds 


Prepare a paste by combining the masoor dal that has been drained with the yoghurt, isabgol, olive oil, lemon juice, baking powder, and baking soda. 

Roll into 5 balls and set aside to bake. Sprinkle some seeds on top and bake the buns for 20 minutes at 180°C, or until they start to colour slightly. Remove. Cool well before serving.