It can, particularly at modest inclusion levels alongside a binder such as xanthan gum or psyllium. Peer-reviewed work on gluten-free breads enriched with lentil flour reports meaningful changes in specific volume and crumb properties. The direction depends on the base formulation, so pilot testing is essential (Elucidation of technological, functional, sensory properties and aroma profiles of gluten-free breads enriched with lentil flour).