Flourless Cottage Cheese Bread (5 Ingredients)
This loaf is simple, healthy and protein packed.
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 cottage cheese
- 1½ cups 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.
Nutrition
Calories: 172kcal | Carbohydrates: 13g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 429mg | Potassium: 140mg | Fiber: 2g | Sugar: 2g | Vitamin A: 192IU | Calcium: 152mg | Iron: 1mg
Does recipe make one o loaf?
The nutrition count is for the loaf or a slice?
What type of oats, rolled or quick oats??
Please let me know
Thank you
Maria
Hi Maria, the recipe is for one loaf of bread. The Nutrional Info is for one slice of the bread. My loaf created 8 slices of bread. I used rolled oats aka old fashioned oats in this recipe. ENJOY!
I made this bread this evening and it was delicious! So easy to make – I used quick cook steel cut oats because that is what I had on hand, and the bread had such a lovely oat flavor … no trace of cottage cheese nor egg taste. I will definitely make this again and again! Thank you.
Hi Linda, that’s fantastic! I’m so happy the recipe was to your liking! Thank you for the kind review!
Can you substitute egg whites? How much do you think you would need?
I was sceptical but this is really good. and so easy to add flavour too. Its great for when I’m feeling hungry but don’t want to eat too much. It kept well in the fridge all week
I’ve just ran out so I’m making more!
HI BEth, so glad you enjoyed the bread! Thanks for sharing your feedback!
Are the measurements the same for the other flours if you don’t use whole oats?
Hi Madelyn,
I would use 1 cup + 3 tbs flour. Batter should be on the thick side. So add more flour if that’s not enough.
Hi do you really need 4 eggs? I’m wondering if 4 will taste too eggy.
Hi Nancy, I did not notice any eggy taste but you can definitely try it with 3 eggs – should work, but i cannot say for certain since I haven’t tried it that way. I added them for the protein.
Can you add blueberries and maybe some candied ginger?
Hi Susan, absolutely yes! Perfect add ins!
can this be cooked in the airfryer/oven and what temp and time?
Hi Maree, yes, i cooked mine in my mini countertop convection oven. Bake at 350 F for 25-30 minutes or until toothpick comes out clean. Enjoy!
Delicious! I added a banana for sweetness.
HI Bonnie, glad you liked it and thanks so much for sharing your feedback!
Any particular fat of cottage cheese?
Hi Laura, I used Organic Valley brand 4% fat cottage cheese
Delish and simple!! Loved it and shared it with a few people already.
Hi Jennifer, glad you liked it! Thanks for the rating!
Hi! Is it possible to use plain yogurt or plain Greek yogurt instead of the cottage cheese? TIA
Hi Aida, I haven’t tried it but it should work!
Hi I just made this and it is very very eggy in taste. If I make it again I would put three eggs. Also by blender did you mean mixer. I used a blender but next time would probably use a mixer. Thanks.
Hi Judith, I’m so sorry this recipe wasn’t to your liking.
I thought it was too eggy as well so would try three eggs next time. Mine also collapsed after taking out of the oven and despite being baked for more than 40min and the skewer coming out dry, it was quite “wet” inside, a bit like the consistency of cheesecake. It’s made from cheese so perhaps that is what it is meant to be like but it wasn’t bread-like that’s for sure.
very tasty bread. mine fell really fast, but didn’t affect the taste.
Just made this.. Great taste but it came out soggy like the cottage cheese sank to bottom.. I baked it for almost 55 mins???
HI Stella, I’m sorry, it does have a moist texture. You can toast each slice in a pan or oven as your consume it..!
I have gone through three loaves of this bread, and I am absolutely obsessed. My only issue is every time I bake it, it falls flat. Each piece that I cut is like a miniature piece of bread. I’m not sure how to fix this issue. When I pull it out of the oven, it looks like it’s nice and fluffy but then it falls completely flat.
Maybe it’s like cheesecake. Bake a little less time then turn the oven off and leave the bread in there with the door slightly open until cool. Maybe that would help?
I too had it turn out soggy. My husband ended up toasting it and likes it. I did notice, however, that my baking powder was out of date. I bought some new baking powder and will try the recipe again.
Very good. I firmed it up by slicing it and frying in a nonstick pan till browned on both sides.
Hi Darlette, Sounds amazing to me! Thanks for trying the recipe out!
Looks delicious can you sub fat free cottage cheese?
Hi dEs, I’m not sure but it should work in my opinion!
I baked my batter in a muffin tin, it was beautiful! At 35 minutes they were all puffed up like Yorkshire pudding and golden brown!
Hi Susan, that’s a great idea!! Thanks for sharing with us!
that’s a great idea. thank you!
That’s a fantastic idea!
how do you keep it from falling
I baked my loaf an extra 15 minutes and it still was a little too wet/soft for my taste. But my son who is celiac loved it so thank you. I’m wondering if a scoop of protein powder would help thicken it up? I pan fried a slice with a little butter and added a dash of cinnamon, it almost resembled French toast.
Hi Boni, I’m sorry you didn’t love the bread… Glad you liked the slices toasted though!
Hey, how many gram is in one cup?So how many grams of oats do I need?
HI Gina, it has been updated – so sorry for any confusion!
I always make a recipe as written the first time and really liked it! I definitely think the addition of fruit, cinnamon, maybe some nuts would give this a bit more depth and be a nice breakfast bread. Could even make it savory with some cheese and sautéed veggies. I would try one less egg but add nutritional yeast to amp up the protein. I tracked it as a WW recipe and it came out at 4 points per slice. Will make this again. Thanks!
HI Jiggy, glad you liked the loaf! And yes, this bread definitely has the versatility to go sweet or savory! Thank you for the feedback!!
Hi fellow WW’er! Yes, I tracked it as written and got 4 pps as well. 8 NICE size servings per loaf! I nuke mine with a tsp of maple syrup and it makes a great b’fast with coffee!
I made this and each end piece was wonderful the rest was a gooey mass. I could not bake it long enough for it to actually bake it in the middle at all. Wonderful idea but it just didn’t work for me.
Hi Catherine, I’m so sorry it didnt work out for you! What I heard from other peopel with the same issue is that they sliced the loaf as they ate it and toasted the slices in the mini oven or in a pan.
I am definitely trying to eat more protein and miss bread. This is the perfect substitute – – could not believe it would be delicious with just the five ingredients listed, but taste and texture is out of this world! Thank you so much for sharing your website and all your amazing recipes! I have bookmarked at least 30 that I’d like to try. I don’t usually cook a lot but I am trying to eat more real food and more healthfully–so grateful to have found you on Instagram❤️❤️
Hi Kathleen and welcome! Thanks for trying out the loaf recipe and I’m so glad it was a winner for your! Also thanks for the kind feedback!
Can you use fat free cottage cheese?
Hi Arabeth, i havent tried it but it should work
I love it! Tastes kind of like a pancake and was great with syrup. Actually might try this as a pancake next time!
Hi Teresa, that’s a great idea! Need to try that too!
Is it possible to make it with egg whites only? I would use 6 egg whites to compensate for the missing yolks
There is a recipe VERY similar to this that I make waffles with. We love it. So trying this now in “loaf”!
I made this into muffins and mixed in some shredded parmesan and diced sundried tomato! Very simple and nice protein snack!
Hi J, those muffins sound so good!! Need to try- thank you for the feedback!
Excellent bread. Do try the recipe. 👍🏻
HI Glenda, glad you liked it – thank you!
Saw the video, had to make, and the bread did not disappoint. Yum!!! With butter and honey 🤤 I tried to not eat the whole loaf today.
Hi Mary, Thank you so much for creating the loaf!!
Oh my gosh!!! This bread is fantabulous!! I’m not even gf but I thought it sounded so clean and simple yet packed with protein, so I’d give it a go! I love ❤️ it warmed with maple syrup. I make this ALL the time now!
Hi Bonnie, That’s so awesome i’m happy it was a winner for you!! Thanks for the glowing reveiew!
I have already made this recipe again and this time I added several scoops of a pleasant tasting chocolate protein powder I use and some vanilla and cinnamon and this tasted very reminiscent of French toast with the lovely springy texture! Thank you again for sharing your amazing recipes – – I have already passed you along to other friends who enjoy cooking and they are also trying your delicious recipes. You are a treasure 🙂❤️
Hi Kathleen, I truly appreciate you sharing my page with your loved ones! Thank you so much!!!
This recipe was perfection. Thank you so much for sharing with us. I made the recipe exactly according to your instructions, and it worked out great for me.
Hi Tracy, I’m so happy you liked it! Thanks for trying it and your kind words!!
I’m wondering if I can add a scoop of unflavored protein powder?
should work out great!!
I made into muffins using light spelt flour and just ate 3 lol. It reminds me of a brioche which made me think if I could make into a healthier version of mini Easter bread minus the braid…also wondering if you think quick cook oats would work (gotta huge bag at Costco I’m still trying to use up).
Hi Pamela, thanks so much for sharing your feedback with everyone! Glad you enjoyed the loaf!
It was very delicious and super easy. We had it with vegetable soup this evening, but can’t wait for breakfast tomorrow! I took a beautiful pic but couldnt figure out how to post it here.
Loved it!
Hi Sandi, Sounds delicious with the soup too! Thanks for trying it !!
I had to bake this for much longer as well as others. Pretty dense and moist like a breakfast bread. I toasted it in a little lemon oil in a pan. It tasted like French toast. Better than French toast!
Hi K, YES, glad you liked it and i also toasted my slices and they gave off a french toast vibe as well!
Followed the recipe exact but added 1 over ripe banana, 1 tsp of vanilla extract, 1 tablespoon cinnamon, 2 tablespoons of honey, and a handful of mini chocolate chips.( also sprinkled a few chips on top in pan) Blended it all in Vitamix was nervous the consistency was too thin, but cooked for 60-65 minutes last 20 covered with foil- Came out great! My 4 year old loved it!
Hi Kam, thanks so much for sharing your feedback with us! Much appreciated!
Hi Stella, the first time I made this it came out perfect. I tried to make it again tonight, and it was so gooey in the middle despite baking it an hour- it was more like fondue. The only difference was I used a different brand of cottage cheese, specifically, the Good Culture” brand the second time (in both cases I used almond flour, the exact amount listed in the recipe). Reviewing the comments, the recipe seems to work well for some, others it’s just too wet. Have you been able to understand what may be causing the inconsistencies? I loved it the first time and I’m hopeful to figure this out! Thank you in advance!
Hi Melissa, I’m so sorry the second time it was a fail !! I’m thinking the reason was there was too much moisture in the cottage cheese. I recommend straining the cottage cheese first to remove more moisture from the recipe. This should help!
Stella. We used Paleo flour and it came out more like souffle, moist and dense. We were disappointed, but we ate it anyway with a bit of jam, like a dessert. We are going to try it again and just use the almond flour.
HI elizabeth – i’m so sorry it was a disappointment!! Next time if any bread comes out too moist, just toast each slice in your toaster oven or in a pan and it helps it so much!
Hi there,
just a bit of a confusion here. considering it’s only one loaf, is it 1 tablespoon of baking soda? or 1 teaspoon?
1 tablespoon sounds a bit too much so not sure if it’s a mistake or just me not knowing.
Also wondering on the amount of baking soda 1TB or 1tsp
its 1 tbs baking soda here!
no baking soda in the recipe, it’s baking powder……
i was also confused and the reply did not clarify. I am used to TBSP for tablespoon. I feel like this is a LOT of baking powder. Can you please spell it out, I had to bake this like an additional 25 min it was so wet.
Is it possible to make it with egg whites only? I would use 6 egg whites to compensate for the missed egg yolks
This bread is delicious and it worked a treat. I used 1.5 cups of mixed traditional AND steal cut oats, 3 eggs only, and I added about a half cup of almond flour as well to prevent a soggy, wet bread. I read that a few people complained it was wet and eggy? I think the almond flour will help. I also sprinkled sesame seeds over the top before baking. It took 50 min for me, covering with foil after 20 min. A drizzle of honey on a slice and voila! A delicious, protein snack. xx
I really love this, next time i will add maple syrup to sweeten it a little bit!
Hi Anna, so glad you liked the loaf! Thank you for sharing your feedback with us!
Absolutely delicious gluten-free keto bread! After reading the comments, I was prepared for the possibility of additional baking time. I did 40 minutes uncovered and an additional 20 minutes covered. It was perfect. Maybe diverse baking times are because of altitude? (I’m at 5,000 feet) Anyway, found it moist (nice), but not overly so. Nice flavor. Will experiment with some herbs next time. Thanks for the recipe!
I would add dried fruit to add taste and texture! I do like cottage cheese inclusion!
Brilliant recipe! I added a few seeds and nuts to mine and it was really delicious. I’ve been making a brown soda bread with nuts, seeds and dried fruit for a few years and decided it was high time to branch out. I’m so glad I did and this is now my favourite. I love it toasted with melted butter and honey. Breakfast, lunch and any time for a treat. Thank you so much for sharing 💕
First I say I’m adjusting to a new oven so temps and times may vary. I baked this recipe for 40 minutes at 350, afterward put it on the counter to cool, came back 10 minutes later and it had fallen. The texture was gummy like underbaked bread. I could tell the taste was awesome though. Gonna try again and cook for 50 to see if that works. Any suggestions?
My favorite part of your posts are the expressions on your face when you taste something AND when you say “Love your life!” What a cosmic declaration!!!! ❤️
Much love,
Candace Weaver
Can you use all egg whites instead? So want to try this!
Angie
Mine came out too wet to count as bread, but I put slices in the toaster, and then ate it with butter and syrup and it tasted like AMAZING french toast. So I am keeping this recipe as a healthy, high-protein french toast.
I had added a little cinnamon to the batter, which was really good, and next time I’ll add more for a more cinnamon-y french toast. I will also try frying it in a pan with butter to make more slices at once instead of using the toaster oven, where crumbs stuck and burned, since mine came out pretty mushy on the inside.
I made mine as muffins (350F for 20 mins). The recipe made 18. I did use one less egg based on comments. I added some minced garlic & shredded cheese to a batch and they were amazing with my pasta for dinner. The plain ones warmed in the microwave with some honey on top are perfect for breakfast!
I have a girls’ lunch next week and will try this, but in muffin pans, for individual bread.
I just tried this bread, it is really delicious! a couple of things I tried to make sure it turned out, I drained any excess milk from the cottage cheese before using it, to make sure there wasn’t any excess liquid in the batter. Also, I blended the oats first to make sure it was the consistency of a flour before adding any other ingredients. Thank you for posting this recipe!
Thank you for
Posting.This is the 3rd time using this recipe. I subbed Costco Pesto for the olive oil and used Almond flour. It is delicious.
So can it be freeze?
Could I bake this as cupcakes with silicone holders instead of a loaf?
I really wanted this to work out. I mixed ingredients by hand. I baked it for 60 minutes and it just crumbled on me. Texture is too wet. On a positive note, the taste is very good. I’m going to repurpose it somehow as I do not want to throw it out. I’m not sure what went wrong.
I love this recipe! It makes the most beautiful loaf of bread. Mine falls every time within three minutes of coming out of the oven, but I don’t care! I love toasting this in a pan and eating like French toast.
How many servings is the nutritional information based on?
I made this today and although the toothpick came out clean, the loaf seemed under cooked. I baked the loaf at 350 for 37 minutes. It was also very fluffy when I took it out of the oven and then seemed to collapse and shrink. I would make it again but thinking it needs to cook a bit longer. I tried toasting the bread and it was better but still a bit sticky.
Michele
Hi Michele, I’m so sorry the recipe didnt work out – It definitely helps to toast the slices.
Easy and delicious! I used 3 eggs instead of 4. Next time I plan to double the recipe to make the loaf taller, like for a sandwich
Hi Mary, So glad you enjoyed the recipe! Thanks for trying it out!
Stella, could I substitute ricotta cheese for the cottage?
Stephanie
Hi, looks good. Can this be made with pressed cottage cheese, or will it be too dry? thank you 🙂
Hi Dawn might work but is dry. Might need to add a dash of milk possibly.. let us know if you do try it tho!
Delicious!! I ate it with olive oil mixed with bread dipping seasoning. My family like it a lot
Hi Jill, thanks so much glad you liked it!
I made this today. Only had 1cup of cottage cheese, added 1 cup of greek yogurt. Used a countertop convection oven, baked 35 mins. Turned out pretty nice, spongy and moist Tastes like oat cereal in breadform. I’ll definitely make it again.
Hi Pia, so glad you liked the loaf! Thanks for the kind feedback!
I followed the recipes exactly. I used fat free cottage cheese and added oregano and basil to make it an oaty herbal bread. I baked it in a French Savarin mold, a round pan with a hole in the middle. They cook evenly and quickly and was recommended for another bread recipe.
I baked it at 350 degrees F for 50 minutes to make sure it was brown and cooked through. I let it sit for 5 minutes and placed it on a wire rack to cool.
I wish I could post a photo! It looks beautiful and tastes delicious! It tastes like bread. No egg or cottage cheese flavor.
I had to try a piece while still hot. The inside is very moist but holds together. Let it cook til very brown and let it cool down a lot. I suspect if the inside is mushy it was not cooked long enough.
Hi Laura, sounds amazing and thank you for taking the time to share your feedback – much appreciated by all!
Really, really great recipe! The texture is like soft bread. Brilliant creation!
Thanks so much for trying it and the kind feedback!
hi, would using a hand mixer be okay?
Hi Diane, you could try it but it will gave a different texture entirely.
Made this yesterday and, as I have given up wheat, was really hoping this recipe would satisfy my bread craving; I was not disappointed!!! I had the crust slice with butter & honey when it cooled, & today I toasted a slice & had butter & Bovril(the English spread); Thank you!!! It has a slightly different texture to regular bread, but you’d expect that.
I did use 1C oats + 1/3 cup of oat flour.
I also only had 1% cottage cheese (but I did drain it well in a sieve).
It did take considerably longer than the 30-40mins on convection to cook – I just kept checking until my skewer came out completely clean. No problem with burning.
No eggy taste.
I will definitely be making this again, and sharing the recipe with friends:) Thank you again:)
Hi Pinky,
I appreciate you taking the time to share your feedback with us – I’m sure it will help out many! Thank you for trying it and the kind review!
Does this use smooth or chunky cottage cheese? Thank you.
Can I use low fat cottage cheese or does it need to be 4% fat?
Just made this as I had some cottage cheese waiting around. Made it using a wooden spoon. Delicious will make again
Hey Liz, awesome glad you liked it!
ok did this with coconut flour by accident. I got the package mixed up with my almond flour. I don’t recommend coconut flour.
Can I substitute almond flour? And if so how much would I use? I am trying not to eat grains.
I have made this bread numerous times & it is my go to! I have changed very little, 3 eggs, 1/2 cup organic hemp hearts. I love it toasted. Thank you so much for this great recipe
Hi Linda, you rock and thanks for sharing your feedback with everyone – super helpful!
Do I need to strain the cottage cheese? Some vids on TikTok said to strain it but when I tried nothing came out and I don’t want to wait overnight. I bought full fat 4% from Good Culture. I had forgotten how good cottage cheese is.
Hi Becky i strained mine best I could by pressing down on it in a mesh strainer. Hope this helps and sorry for the late reply!
Not only healthy but also delicious!!
Hi Lucaine, exactly! Thanks for trying it!
Looks awesome! Can we use ricotta instead of cottage cheese?
Hi Alixandra, I haven’t tried it but it might just work!
loved this bread. I like it best toasted!!!
HI Linsey, glad you tried it and liked it! Thank you for the kind feedback!
Hi
It’s tasty but it collapsed or deflated in the oven . I was disappointed, something isn’t right with the recipe….missing something to hold it together.
Dar
Hi Dar, I’m so sorry it didnt work out for you!
another fabulous, quick, delicious, and satisfying recipe. an absolute hit. thank you!
Hi Sara, thank you for trying it and the kind rating!
Love how easy this recipe is, I’m making it for a second time. Thanks!
Hi Kristin, thats awesome! I’m glad you enjoyed it!
Thank you for your recipes!!!
I am seriously addicted to this bread, 2 slices and coffee and I’m good until the afternoon! However, I double the recipe, don’t drain the cottage cheese and instead add more oatmeal, ground flax seed and chia to absorb the extra liquid like this – 1 recipe: 1 3/4 cups oatmeal + 1/4 cup ground flax seed and chia seed = a more firm loaf.
Hi Melissa, Thank you so much for sharing your feedback on your version! I’m sure many will find it helpful! Cheers!
Mine came out great! The trick is to get ALL of the excess moisture out of the cottage cheese. I am thinking of combining this recipe with Stella’s banana chocolate oat bread. Hmmmmm
I’ve had tasty success making savory and sweet-ish versions of this bread.
Savory: using chive cottage cheese, adding some shredded cheese, hulled hemp seeds, and shaved almonds. Salsa on the side.
Sweet-ish: using pineapple cottage cheese, unsweetened finely shredded coconut, currents, and macadamia nuts.
Great add ons. I might sub some of the cottage cheese with an herbed cream cheese next time.
My first recipe from your site! I am a bit of a rule breaker so added some seeds and ground flax (3/4 cup total) and subbed out 1/2 cup of oats for gluten free flour blend. I will make this again and will reduce by 1 egg – eggs from the grocery are quite large!
Thank you, thank you, thank you! I just baked this loaf, and it’s absolutely wonderful. I’m sending this recipe to everyone I know!
This was a simple bread to put together and is very tasty! I used 1/2 c. whey protein powder and 1/2 c. + 3 T. almond flour in place of the rolled oats. I used a mini round cake pan to bake mine in with 6 wells, plus 2 ramekins. They came out perfectly baked after 25 minutes. The texture is very light and airy with a good crumb. I will definitely be making this recipe again.
I have made a few variations of this versatile recipe:
– Pineapple cottage cheese; add in currants; top with shredded unsweetened coconut and chopped macadamia nuts, bake.
– Chive cottage cheese; add in shredded cheese, chili powder, mild chili peppers ; top with shredded cheese, chopped walnuts or sunflower seeds
– Stir in hulled hemp or other seeds
– I’m planning on making 3 mini loafs with 1 recipe … will have to watch to see how long to bake
– No need for parchment paper lining if using a nonstick pan
Thanks for this creative recipe !
Sooooo delicious. Thank you for sharing!!!!
Ridiculously delish! This will be on the regular rotation at my house!
Made this many times, and now making today. I’m switching it up this time, using a combo of rolled oats and steel cut oats, and a bottle of Michelob Ultra beer . .
Very tasty and so easy to make. Recommended for everyone.
Hi Sandy, Thanks for trying it and I’m glad it worked out so well!
I REALLY love this recipe, but it sinks to half its size once it’s out of the oven (still delicious!). What might be my mistake?
very nice! thank you.
After discovering this on your website, I made this bread like 5 times in a week. So easy and so delicious. Sometimes I snack on it warmed with butter, other times I toast and add nut butter.
I usually strain with a towel/cheese cloth but it’s a bit annoying to wash after. I read somewhere to just put the cottage cheese in a strainer over a bowl for 30 minutes. Will try that next time!
Thanks for the recipe! xo
Hi Lindsay, those are great tips and thanks for sharing them! Glad you like the loaf recipe too!
Instead of using regular cottage cheese, can you use dry cottage cheese?
HI Brian, I haven’t tried it so I cant say for sure…
Loved it! Made it twice first time just like recipe. I needed to bake for 36 min. Did not fall, looked and tasted great.
Second try, used 3 eggs instead of 4. I didn’t quite have 2 cups of cottage cheese so subbed plain Greek yogurt for the rest (1/2cup) I added two scoops collagen powder, and 1 tablespoon honey.
Looked and tasted fantastic!
Next time I try it I may experiment with added some flax as well for added fiber?
Hi Kendra, thanks so much for sharing your feedback with us – super helpful! Glad you enjoyed the recipe too!
May I ask, I’m lactose intolerant, can I use soft goat’s cheese instead? Thank you.
Jackie Claydon
Hi Jackie, since its going in the blender, it might work!
what can you substitute for oat flour to make it more low carb/ketoish?
Love this recipe since we like eggy breads and bagels. Do you have a tip on what I can do to improve the rise of this bread. Mine kinda fell flat but still great with butter and honey.
Hi Gia, glad you like the recipe. As far as the rise is concerned sometimes the rising agents can be old or expired. That has happened to me.
I’ve made this bread twice in the last 2 days. Every person I share with LOVES it! Simple, delicious and toasts up perfectly. Follow the directions and you can’t go wrong.
Hi Kristin thats fabulous! So happy its a winner with eveyrone!
I sliced it once cool, then froze the slices separately. Take it out of the freezer as needed and toast it twice. I like it! Very dense and satisfying.
Hi Mary Alice, great freezer tips thank you for sharing!
Hi Stella
Love your recipes! Would this work with ricotta instead of cottage cheese?
HI Sarah, yes it should work with ricotta cheese. I haven’t tried it with ricotta but the texture is so similar to cottage cheese.
I just made this and it is so delicious and packed with nutrients! Thank you for helping me find a way to make my breakfast portable and still be healthy and so good!
Hi Marianne, that’s perfect! Glad you enjoyed the loaf!
I made this bread to go with our black bean chili this evening and it was fabulous! Super easy to put together and bake. Moist and filling, after only two small slices I couldn’t finish my chili!
Hi Jonni, that’s so awesome! I’m glad you liked the recipe and sounds great with the chili!
I made this bread last night and it was excellent. We ate it with soup and it was so satisfying. The texture is dense but soft. The flavour is mild and tastes great on its own, with butter or whatever a person likes. I would definitely make this recipe again.
Hi Lisa, so glad the recipe was a winner for you!Thank you for the kind rating! <3
This is an amazing bread to add to the gluten-free list of foods I’m collecting.
Toasts beautifully, and the texture is perfect
Hi Candyce, Thanks so much for trying it! Glad you liked it!
Thanks for sharing this recipe! Just made it today using organic quick oats. It is cake like texture as expected given the ingredients. I enjoyed it by pan frying with butter on both sides while adding some cinnamon, then topping with a drizzle of date syrup. A must try!
Hi Meshell, I’m with you when I make this I toast the slices and add some toppings!
I have made this twice in one week… I can’t believe how good it is… and I absolutely love the texture. Please note, the first loaf I made was better because the cottage cheese was the large curd, the second loaf was made with small curd and when I removed the liquid the cottage cheese was more like ricotta cheese. So my suggestion is to use the large curd and I did use the full fat for both of them.
Hi Tammy, Super helpful tip! thanks for taking the time to share that with us! Cheers!
I made this today using dry curd cottage cheese as you stated to remove as much moisture as possible. The dry curd is dry like crumbled feta. So my dough/batter was more like oatmeal cookie dough. As a result I had my doubts about this rising at all. I baked up beautifully (could’ve been on the cover of a magazine). 😀. Afterwards it did deflate…a bit of a bummer but it turned out to be a little underbaked-but tasted great!! It had quite a sourdough taste to it which I like. Next time I will beat the eggs lightly separately and then incorporate them into the rest of the ingredients. I have found that eggs beaten aggressively don’t provide the structure needed when they are the only leavener. Two thumbs up and it’s a make again for me for sure. On a side note, it toasted up quite nicely. 😁
One last thing, your nutrition info, is it per slice and if so how many slices per loaf based on the macros? Cheers
Can you subsitute Almond flour instead of oats? My son cannot eat any grains.
I love this bread! I just baked my second loaf. The first time, I put the cottage cheese in a colander to strain. Some liquid came out, but not very much. It took much longer than 40 minutes to bake. This time, I put the cottage cheese in a fine mesh sieve and pushed down on it. Much more liquid came out. Baked in about 45 minutes. I used egg whites this time (1/2 cup). When I’m ready to eat it, I slice and toast, spread with butter and jam. I love this for breakfast, or with afternoon tea. Thank you!
HI Cristy, Thanks so much for sharing your tips! Super helpful to everyone! I’m glad you liked the recipe too!
tastes nice but mines quite wet really. wondering maybe next time should i add a bit of flour to the oasts to firm it up.
Hi Emma, yes you can do that and make sure you are draining the cottage cheese well too!
Hello,
This bread is super easy to make and tasty however the loaf collapsed after I took it out of the oven. What am I doing wrong?
Hi Gina, maybe your rising agent is expired or old? That happened to me recently where I didn’t realize I was using expired baking soda and powder….
This loaf was so satisfying. I drained the cottage cheese for 6 hours! Great texture. Than you for this recipe.
Hi Martha, great tip! Thanks for trying the recipe and the kind review!
Made this several times with almond flour and found that reducing to three eggs works best. It’s way too liquidy with four.
I made this except I used 3 eggs instead of 4.. everything else was exactly what the recipe called for and it came out perfect. It tastes healthy lol but yummy. I think I’ll try it with banana and chocolate chips next time.
Hi Ash, thanks for trying out the loaf and I’m glad you liked it overall! Cheers!
I made this bread today. It is a bit salty for me but it has good flavor. I think I will leave out the salt next time. Thanks!
Hi Diana, thanks for trying it and I’m glad you liked it overall!
I’ve made this twice now using gluten free quick oats and it is the best gluten free bread recipe I’ve ever tried. It’s so light and fluffy compared to gluten free flour mixture breads. My favorite way to eat it is with almond butter spread on it. I love this recipe. Two thumbs up!
Sounds awesome! Thanks for the kind feedback!
I added jarred mince garlic with parsley and some dried thyme… AMAZING !!!
Hi Robin, awesome tips! Thanks for sharing!
Thank you for this recipe! I love this bread and make it every week since I first tried it!
Hi Susan, so happy it was a hit with you!
Hi Stella, love all your recipes. i have tried so many…. all a success! Getting ready to make this bread and was reading through the comments. The recipe calls for 1tlb baking powder, but in the comments I notice baking soda mentioned. which one is it? Thanks
Hi Maria, thank you so much for the lovely message and for trying out the recipes! Please always go by whatever it states in the recipe box. That is the accurate info.. And I apologize for any confusion! Happy baking!
Another fantastic recipe. I just have to point out that I got the wrong type of oats (quick cooking type) and it still work wonderfully. Now I’m ready to make it again with the right kind of oats. It will be my go-to flourless bread. Thank you, Stella!