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This flourless cottage cheese bread is simple, healthy and protein packed. All you need is 5 ingredients for a healthy homemade bread!
Cottage cheese is really having its moment right now and I figured its the perfect ingredient to add to a bread. Of course I try to keep mine healthy, sugar less and add in more nutrients when possible so I created this easy to make flourless loaf.
You can pulse this smooth in a blender or food processor or just mix the ingredients in a bowl. If you don’t like oats, you can use all purpose flour, almond flour, rice flour or bread flour but add in about 1 cup + 3 tablespoons of any flour you may use. We love to top ours with butter, honey and cinnamon!
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Flourless Cottage Cheese Bread Loaf
Ingredients
- 2 cups (420 g) cottage cheese
- 1½ cups (125 g) rolled oats
- 4 eggs
- 2 tbs olive oil
- 1 tbs baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350℉ Line a 9×5 inch loaf pan with parchment paper.
- Strain your cottage cheese of its liquid as best you can and discard the liquid.
- Add all the ingredients to your blender and pulse until mostly smooth. Pour the batter into your pan and bake for 35-40 minutes or until toothpick comes out clean. I loosely covered mine with foil for the last 15 minutes because it was getting too tan on top.
- Allow to set in the pan for 5 minutes then transfer to a wire rack to cool for 10 minutes prior to slicing.
Notes
- Store on your counter in an airtight container or in your fridge for up to 5 days.
- You can also just mix this in a bowl if you don’t have a blender.
- Almond flour or all purpose flour can be subbed for the oats but decrease the amount to 1 cup + 3 tablespoons of flour.
Just made this and I’m hoping I did not over blend it. Not feeling good about the turnout. I will post again if it turns ok I had previously tried a recipe that required extra blending, but I think this one does not
Really enjoyed the recipe made with Oats. Great flavor.
Thank you for the kind feedback – I’m glad you liked the bread!
I did something incorrectly. Came out dense and didn’t rise. I only put the dry ingredients in the food processor and then blended in the wet ingredients. Help!
Hi Nancy, just add the rest of the ingredients in the blender and pulse.. this should give you the batter to bake
This was delicious! I made it with the almond “flour”. It is also great to make French Toast with or use it as the English Muffin in Eggs Benedict! It sautéed/fry’s up great as well. Thank you for this fabulous bread without the flour!!
Can I adapt recipe using pumpkin puree for pumpkin bread?
Do you strain the cottage cheese before or after measuring?
Thanks so much, it looks great.
It needs baking soda in addition to make it rise really well (yours looks quite dense, and so was mine) and making it fluffy. I tried it both ways. With baking soda it is much better, not so dense