this week i want to show you how to make a gluten-free bread from lentils
actually 10 years ago even myself thought that like really good bread can only be made by wheat
or like few other stuff but usually wheat is the winner but actually from almost all kinds of
seeds we can make bread and lentil is actually one of them the lentil that we make soup with
lentil that we make dull with can turn into a great bread and to tell you the truth many of
the gluten-free flours that people send me which are really processed usually don't feel very well
i don't feel very well and i don't think that they taste really well but this is this ordinary lentil
and very easily i want to show you how to turn it into bread then i want to take you to the next
level making a savory cake out of it there's gonna be cheese onions dill and it's gonna be great
here i have two cups of lentils you can use in like there's the yellow lentil thinner one you
can use any kind of lentil including the green lentils as well i'm going to just wash it through
normally when we make bread what we do is like the seed it's grinded in some place and it becomes
like a dust of course we cannot grind this in our home conditions so we're gonna do something
different we're gonna wet this it's already wet sorry guys but i'm just gonna put some water
and let it sit at least four hours preferably overnight then it's gonna turn into something like
this what happens is as it sits in the water this is exactly the same lentils it soaks the water
up starts to crack and that's what we want but if this stays for another night the taste won't be
good because it will soak too much water the water i put was drinking water because it's gonna soak
it so it's very important i'm gonna sieve this and then lentils are gonna get in to the food
processor this is gonna be the grinding in home conditions you might ask Refika
okay we do this from lentils then we can do it with other seeds yes you can do it with
other seeds if you don't have a big processor but a smaller one do this in two batches now
as you can see this is like a puree i'm gonna just take half of it out to create space
i add a cup of yogurt could it be sour cream it's gonna be heavier if it's a sour cream
it shouldn't be sweet yogurt four eggs so unfortunately this is not
vegan but you can one day make a vegan version of this as well
in Turkey our baking powders are sold in these small packs of 10 grams two packs of baking powder
which is in total 20 grams teaspoon of salt and 60 milliliters of olive oil
usually some not so well grinded stuff will be here so add them in that's all
here we go because there are a lot of liquids you took half of it out but the measures you
put in was for the hole yeah it was for the hole because it won't be able to fit in the processor
when i mix it it becomes thicker if you like your bread very salty you can add a bit more salt but
that's it here i have a tray extra olive oil some more olive oil rub it with my hands as you can
see the baking powder starts to work and there are bubbles if you're using a baking soda usually it's
much bitter so you have to use much less and this is really you can just like do it plain or you can
add some nigella and some sesame seeds like this and this beer is ready to go to the oven and the
oven is 180 degrees top and bottom with no pan on it's gonna cook here about 35 minutes in the
middle turning the fan on while you heat up the oven is a great idea guys like if you just turn
on the phone you have to like wait for a while if you turn on the fan on it's gonna heat up faster
now my brain is in the oven now i want to take the idea of okay the bread same mixture same way i did
the same thing now i want to turn it into a savory cake and for that i have 250 grams of halloumi
we can't use 200 grams but because now it's for you guys i'm going to use the whole pack which
is 250 grams but it could be any kind of cheese i guess no if it's a very meltable cheese like if it
goes away it will just like melt and then when it goes dry it's not gonna be very good it could be
mozzarella feta cheese would do a fresh cheese would be better as well i put four sprigs of
spring onions and a lot of dill dill goes really well you can use parsley basil would also be very
good and half a teaspoon of coarsely crushed black pepper this is black red white together
and i'm gonna mix it well would you like me to add olives then it becomes a beta very close to
bitter from normal bread we have a Cypriot bitter bread recipe it's here it's very much like it yes
you're right we use not spring onions but other dried onions okay then i already oiled the tray
now i used a deeper and smaller tray nigella comes in i do this for my mom because for a
while now she doesn't eat gluten she loves it and this also goes to my oven 180 degrees if you like
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please write them below that really changes a lot for us guys thank you chuck the shaker
now my bread is ready and cooling down but i want to also show you to check whether it's done for
example when i put it in and take it out as you can see the knife is clean but i'm going to also
poke in the middle here oh this is also clean it's done there are little leftovers like this
if it's like more messy it's not done but it's clean like this this needs a minute or
two then it's ready it depends on the tray so what i'm going to do i cooled it a bit
it would be better if it's totally cold but i'm just making sure that the sides are free
the edges as well unfortunately we don't know why but it's because probably the type of the
lentil this got out to be more orange than usual but i want to show you how fluffy it is
and how bread like it is because the crust is not as crunchy as bread it always looks like a cake
but how does it taste when you eat it it's really a bread yeah it's really a bread it's very nice
it's full knife maybe in your tradition there's cornbread it's very much like a cornbread
yes this baby is also done why it has risen no the tray is smaller so it was higher
so it took a little more time to cook now we're dying to eat it and it's almost six o'clock here
and everyone wants to go home after eating this but we have to wait for a while because if i
cut it right now it's going to be mushy inside we will not be able to eat it no we're going to wait
um
just the taste of lentil is more than you know we should try this it's really going to be very
different than what you imagine and you'll be very surprised magical so hope you try