My cookbook is here! 
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.
Giving this a 5 even tho I haven;t made it yet. My question is ‘you give the nutrional info but no info about the size of the portion that the info refers to!’.
Hi Carol, thanks for the 5 stars. Serving sizes are listed for every recipe at the top of each recipe box.
My husband and I love this bread! The first time I made it, I baked it for 40 min but we found it was much better at 50 min. The extra 10 min. Made it a little firmer in the center- just perfect! Thank you!
I have figured this out!!
The first time I made this loaf, it tasted great but it was too wet and collapsed. Still tasted great enough that I sliced off pieces and fried them in a hot skillet and they worked pretty well.
But, I still wanted a BREAD from this. I also want very small portions as I have a very small carb allowance on my diet. Here’s what I did for my *half* portion of the loaf:
I cut the oats in half and then added half of the recommended flour (so I used 1/2C + 2T cassava flour…I imagine most any flour except coconut would work here). To cut down on the eggy flavor, I used only half of the whole eggs and then used the other half in an equal amount of egg whites from a carton. (one whole egg =4T whites).
I tossed in my blender, and then used a cookie scoop to add one scoop to each cavity on a muffin-top pan. Baked about 20-25 minutes. Made 18 small muffins (they do puff up while baking). They really taste amazing and are actually bready on the inside. (5 net carbs per muffin). Breakfast sandwiches, here I come! I think you could easily add garlic and butter to the top and make them a great dinner bread.
FYI, cassava flour is gluten free and tastes very similar to wheat in my opinion. very light flavor. and my body likes it MUCH better than wheat.
Thank you, thank you for the great base on this recipe so that I could find a wonderful bread solution!!! I’ve been looking for yeeeeears. Now off to see if you have tortillas that will work for me…
Delicious and so quick and easy!
Great. Having celiac, I am always looking for good,easy recipes that taste good. Thank you.
I made this today. It smelled wonderful while baking, and when fresh out of the oven. However, the interior is very moist. I actually backed it for an extra 20 minutes (at 5 minute integrals) as it seemed rather “doughy” in the pan at the recommended stop time. Is the interior supposed to be this moist?? The outer crust is beautifully browned.
Love this recipe… I added some Molasses and topped with Pumpkin and Chia seeds
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