Delicious Gluten-Free Cottage Cheese Bread for Any Meal
This Gluten-Free Cottage Cheese Bread is a moist, fluffy, low-carb delight perfect for sandwiches, toast, or as a side dish.
Equipment
- - Blender
- - Loaf pan
- Parchment paper
Ingredients
For the Batter
- 1 cup Cottage Cheese Use full-fat for richer taste
- 4 large Eggs Use room temperature
- 1 cup Almond Flour Superfine works best
- 1/4 cup Coconut Flour A little goes a long way
- 2 tablespoons Psyllium Husks Essential for binding
- 1/4 cup Chia Seeds Helps bind the loaf
- 1 tablespoon Baking Powder Leavening agent
- 1 teaspoon Salt Enhances flavor
- 1 teaspoon Garlic Powder Adds savory flavor
For the Topping
- 1/4 cup Seeds (e.g., sesame, sunflower) Sprinkle on top for crunch
Instructions
Instructions
- Preheat your oven to 340°F (170°C) and line a 9x5 inch loaf pan with parchment paper.
- Blend the room-temperature cottage cheese in a blender for 2 minutes until smooth.
- Add 4 room-temperature eggs into the blender with the cottage cheese and blend for 3 minutes until pale and thick.
- Whisk together almond flour, coconut flour, baking powder, salt, and garlic powder in a separate bowl.
- Combine the wet and dry mixtures in the blender, blending for about 30 seconds until just combined.
- Fold in the psyllium husks and chia seeds by hand to evenly distribute in the batter.
- Let the batter rest for 5-10 minutes to thicken.
- Pour the batter into the prepared pan and smooth the top for even baking.
- Bake for 45 minutes, or until a toothpick inserted comes out clean.
- Cool the bread in the pan completely before removing and slicing.
Notes
Optional: Top with butter or your favorite spread for a delicious twist.