Wellbee's Organic Red Lentil FLOUR

Wellbee's Lentil Flour has been especially prepared to be easily digested. As per the SCD guidelines, the flour has been Pre-soaked & Pre-rinsed. 

Lentil flour is used for breading foods, and as a thickening agent in casseroles and baked goods. 

• 1 LB.
• SCD Notice: Lentil Flour is an advanced item for those with more healing and able to tolerate cooked lentils. It is recommended not to be used exclusively as a flour in baking, but rather with a combination of other nut flours, or as a breading/thickening agent. 

Complimentary recipes:

Breaded Chicken Cutlets (Version 1)

1 Tbs. lemon juice
¼ cup olive oil
2 cloves crushed garlic
½ tsp salt
1tsp – 1 Tbs honey
1/8 tsp cayenne pepper (or any other spices or herbs)
4 slices skinned and boned chicken breasts
1/4 cup Wellbee's Lentil Flour

• Mix marinade ingredients in a plastic soup bowl or any bowl.
• Slice chicken cutlets lengthwise to produce two flatter chicken cutlet or pound it with a meat mallet in a plastic bag to get an even thickness all around.
• Place prepared chicken cutlets in a quart size zip lock bag. Pour marinate mixture onto chicken. Press out the extra air from bag and seal tightly. From the outside of the bag toss the chicken with the marinade until cutlets are well coated in the marinade. Refrigerate for 1-6 hours.
• Preheat oven to 450°.
• Put the lentil flour into a shallow dish. Dip each breast into the flour and coat it evenly on both sides.
• Place prepared chicken cutlets on a parchment lined baking pan, and bake for 6 minutes on each side.
• Remove from oven and let stand 5 minutes before serving.

Breaded Chicken Cutlets (Version 2)

Juice of 2 lemons
1/3 cup water
5 boneless, skinless chicken breasts
1/3 cup Wellbee's Lentil Flour
Salt and spices to taste
3 Tbsp oil (preferably coconut oil)

• In a large bowl, combine lemon juice with water and mix well.
• Place chicken breasts between two sheets of plastic wrap. Pound gently with a meat
mallet to flatten.
• Place chicken in lemon water and let sit for 10 minutes.
• On a large flat plate, mix lentil flour with salt and spices. Dip chicken in lentil flour,
coating both sides evenly.
• In a large skillet, heat coconut oil on medium heat. Fry chicken for 10 minutes on each
side, until golden and cooked through.
• Remove chicken from skillet with a slotted spatula and drain well on paper towels.
• Transfer to a serving platter. Serve hot.