Delicious Gluten-Free Cottage Cheese Bread You’ll Love
A moist, flavorful Gluten-Free Cottage Cheese Bread that satisfies carb cravings with high protein and low carbs.
Equipment
- Oven
- - Loaf pan
- - Food processor
- Mixing bowl
- Spatula
Ingredients
For the Bread Mixture
- 1 cup Cottage Cheese full-fat for richness
- 3 large Eggs room temperature
- 1 cup Almond Flour King Arthur superfine flour recommended
- 1/4 cup Coconut Flour a little goes a long way
- 2 tablespoons Psyllium Husks for sturdiness
- 2 tablespoons Chia Seeds for moisture retention
- 1 teaspoon Baking Powder leavening agent
- 1/2 teaspoon Salt to elevate flavors
- 1 teaspoon Garlic Powder adjust according to taste
- 2 tablespoons Seeds for topping
Instructions
How to Make Gluten-Free Cottage Cheese Bread
- Preheat your oven to 340°F (170°C) and line a 9x5 inch loaf pan with parchment paper.
- Blend the cottage cheese in a food processor until smooth, about 2 minutes.
- Add the room-temperature eggs and blend for another 3 minutes until thick.
- Whisk together almond flour, coconut flour, baking powder, salt, and garlic powder in a separate bowl.
- Combine the dry ingredients into the wet mixture, stirring gently for about 30 seconds.
- Fold in psyllium husks, chia seeds, and any seeds by hand.
- Let the dough rest for 5-10 minutes to thicken.
- Pour the dough into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45 minutes or until golden brown and a toothpick comes out clean.
- Cool completely in the pan for at least 1 hour before slicing.
Notes
Allow the bread to cool completely to avoid gumminess. Additionally, store in an airtight container for 2-3 days, or freeze slices for up to 3 months.