Another day, another lentil recipe!
Day One: Homemade Lentil Flour
Day Two: Chocolate Chip Cookies made with Lentil Flour
Day Three: Vegetarian Shepherd's Pie (Vegan recipe included.)
As soon as I completed the chocolate chip cookies made with lentil flour, I knew I wanted to turn my beer and cheese bread into a gluten-free recipe. I decided to use red lentils because I had already spoke about homemade lentil flour using green lentils, and wanted to see how the red lentils turned out. They were easier to process, that is for sure! I did not toast them at all because I knew the beer in this recipe would add flavor; a flavor you did not want to hide. I am sure toasting red lentils would work perfectly fine as a flour, but you may want to reduce the cooking time compared to the green lentils!
Now, I did not use lentil flour alone in this beer and Parmesan bread. I also made some coconut flour (placed my unsweetened, desiccated coconut into my food processor and processed until the coconut resembled flour!) to mix with the lentil flour. I see it is common in gluten-free baking to combine flours to ensure perfect balance, and I think the coconut flour helped lighten things up. Let me reassure you and say you could not taste coconut at all in this recipe! It is beer and Parmesan bread, there is no way those flavors would allow simple coconut to come through! Store-bought coconut flour could be used here, but what fun is that?! Both homemade lentil flour and homemade coconut flour are easy and CHEAP. Though, coconut flour is a lot easier on your food processor. Just remember not to puree the coconut too much or you will end up with coconut butter!
One note: make sure your beer is gluten-free if you are serving this as a gluten-free appetizer! Otherwise, regular beer is all good!
📖 Recipe
Beer and Parmesan Bread made with Lentil Flour
Moist, tasty, and gluten-free beer and Parmesan bread made with lentil flour!
Ingredients
- 1 ½ cups lentil flour (I used un-toasted lentil flour.)
- ½ cup coconut flour (you can make your own by adding unsweetened shredded coconut to a food processor and chopping until it resembles "flour" like I did.)
- 2 tbsp. granulated sugar
- 2 tsp. baking powder
- ½ tsp. salt
- 1 ¼ cups beer of your choosing (at room temperature.)
- ½ - ¾ cup Parmesan cheese, grated (I never measure my cheese!)
- ½ cup fresh dill, chopped finely
- 1 small onion, diced
- 2 garlic cloves, minced
Instructions
- In a frying pan over medium heat, add in 1 tbsp. olive oil. Add the onion and garlic, and cook until slightly golden, about 5 minutes. Remove from heat and set aside.
- Grease a loaf pan with butter (9x5x3 preferred, but I used a small dish with no problems.)
- Sift together the flours, sugar, baking powder, and salt. Stir in the cheese, dill, and onion mixture. Pour in the beer and mix until combined, all the while trying not to over-mix. Pour into greased pan and allow to sit for 30 minutes in a warm location.
- Preheat oven to 375F. When the dough has sat for about 30 minutes, place into oven and bake for 35-40 minutes. Allow to cool before slicing (I could not wait, but the bread will hold together better if you resist temptation!)
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 191Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 360mgCarbohydrates: 30gFiber: 4gSugar: 5gProtein: 8g
I cannot get over this beer and Parmesan bread! Simple, quick, and a great appetizer to share with others (I dipped mine in an olive oil and balsamic mixture.) The bread is perfect on its own as well because the flavors are so bold.
When I first mixed everything together, I was really concerned with how wet the batter was, especially compared to the original recipe using all-purpose flour. But it all worked out in the end, and I was left with a super moist bread! One word of advice: if you are not going to be eating all the bread that day, I would suggest freezing the leftover pieces. I have a feeling, much like my chocolate chip cookies made with lentil flour, that this bread will not stay super moist for long.
Only one day left for lentil week and I am pretty excited about the last creation! Hint, hint. It may have to do with one of my most popular recipes on this site (roasted portobello mushroom cream sauce.)
Melanie | Melanie Makes
So absolutely intrigued by the lentil flour - must try soon!
Kacey
I do seem to be forcing it on everyone with my lentil week! 🙂
Ashlyn @ Belle of the Kitchen
That is some seriously beautiful bread! I love beer bread, but have never actually made it myself. I think it's amazing the wonderful things you create with lentil flour!
Kacey
I am not even a beer lover, but beer bread is truly delicious (gluten-free or not, but my husband prefers the non-gluten-free method with bacon added to the bread!)
Nancy P.@thebittersideofsweet
Wow this is a gorgeous bread and I bet taste just as good!
Kacey
Thanks, Nancy 🙂
Sherri@ The Well Floured Kitchen
This bread looks so yummy! And thanks for the tip about making coconut flour in the food processor.
Kacey
Not sure if it actually is considered coconut flour, but the method has worked for me (perfectly in this recipe.) Recently been trying it out in homemade gluten-free cookies 🙂
Andi @ The Weary Chef
You are really convincing me that I need lentil flour in my life. I love beer bread, and this one with parmesan looks so good!
Kacey
Haha, just trying to get the idea out there! I am sure people will come up with really creative methods on how to use it.
Cate | Chez CateyLou
I love all these lentil flour recipes! This bread looks delicious - I can't resist anything with parm...or beer!
Kacey
I am starting to say the same thing now 🙂
carrie
I'm confused. it's called beer and parm bread but the recipe calls for cheddar. I think that each one would be good but have you made this with cheddar cheese?
Kacey
I have actually made it two ways (the other version I used cheddar!) Sorry about the confusion, any cheese would work 🙂
Tina @ Tina's Chic Corner
I've never heard of lentil flour but I'm loving the looks of this bread! Gorgeous!!
Kacey
Glad it brought you here!
Lori R.
This looks so good! I have yet to use lentil flour. As soon as I get my hands on some, this loaf is going in the oven!
Kacey
Thanks, Lori!
Darlene
I just made this without the parmesan cheese. It does not taste good.
Kacey
Sorry to hear that!! I think the Parmesan is quite essential in this bread as lentil flour has a really unique taste that is only heightened with the beer. Plus, Parmesan adds saltiness!
Thrifty Lesley
Have made this bread twice now. Once with the cheese, no onion or garlic, once without cheese. And both times using half lentil flour and half ordinary flour.
Both were delicious!
I write a blog on feeding yourself for £1 a day - thriftylesley.com - and this would work pretty well for my readers. I'm wondering if it is the carbon dioxide in the beer that gives it the lovely lift. Have you ever tried it using sparkling water?
Lesley
Kacey
Woohoo! Glad you enjoy it! You know what, I never thought of sparkling water. That is a great idea (though flavour-wise we would be looking at something completely different.) I plan to work with lentil flour again really soon (maybe I will spend the day processing lentils!) Must give it a try (and so stopping by your site!)
Thrifty Lesley
I made some bread today using cheap own brand self raising flour, some baking powder, salt and sparkling water. It worked brilliantly, had a beautiful crumb, and tasted wonderful. And it couldn't be easier!
Now I'm wondering if it needs the sparkling water, if the baking powder is enough!
One thing though, it needed twice as long in the oven as the lentil bread. So an hour instead of half an hour.
Kacey
Wow, Girl!! You are doing my job for me! Haha, I sooo need to get on this. My poor little food processor does not like making lentil flour but I guess I will have to rough him up!
cee
I made this bread, just now. its very tasty. what is interesting to me is all the upgrades you could do. adding carmelized onions or adding caramelized leeks, maybe some jalapeno. carmelized leeks would be an outstanding choice! and the beer and parmesan is a fabulous combination. and no, i didnt taste any coconut flavor. so she was right about that. i ground the red lentils fresh. my gosh is lentil flour ever dusty when you grind it fresh. but i love the color it imparts on the bread. this bread was worth the effort people! and you can change it up a little bit each time. i cant wait to have it tomorrow with my vegetables.
cee
and one other thing i will say, i had to take 9 minutes off the cooking time. so you will need to be on top of what is right you as far as that. and one other thing, what do you mean to be careful to not over stir? there is no gluten in this? please clarify that if you would. there are a lot crap recipes out there. like on pinterest. they haven't been tested. they dont come out like they are suppose to. but this recipe works!!