Gluten Free Cottage Cheese Bread is a soft, fluffy loaf that’s not only gluten-free but also packs a punch of protein and flavor thanks to the cottage cheese! It’s a perfect bread for the Nine Days or any time.
Gluten Free Cottage Cheese Bread
With cottage cheese trending now, recipes incorporating it are all over the internet. As a GFE (Gluten Free Eater), I’m always on the lookout for a good gluten free bread recipe. Many gluten free bread recipes turn out dry, or include ingredients that I don’t necessarily have in my pantry. When I saw the Art of Gluten Free Baking’s gluten free Dilly Cottage Cheese Bread, I knew I had found the perfect Gluten Free Cottage Cheese Bread Recipe!
Art of Gluten Free Baking Dilly Cottage Cheese Bread – Gluten Fee
This recipe is 100% credited to the Art of Gluten Free Baking. The only difference between what I made and the original recipe is that I used an extra quarter teaspoon of xanthan gum and left out the onion & dill.
It’s a great recipe!
Why make Gluten Free Cottage Cheese Bread?
Gluten Free Cottage Cheese Bread a soft, fluffy loaf that’s not only gluten-free but also packs a punch of protein and flavor thanks to the cottage cheese! Cottage cheese bread is moist and tender. It has a texture that’s closer to traditional wheat-based bread, making it a pleasure to eat on its own or as a part of sandwiches and toasts. It was awesome fresh out of the oven or on a peanut butter and jelly sandwich!My main answer to “Why make Gluten Free Cottage Cheese Bread” is that I’ve never tried it and was super curious as to what all the hype about Cottage Cheese Bread was about.
The Nine Days and Cottage Cheese Bread
This period of time on the Jewish calendar is known as the Nine Days. You can read about the Nine Days at the very bottom of the post. One of the traditions that Observant Jews keep is not eating any meat during the Nine Days, with the exception of the Shabbat that falls in the middle.I generally, as a rule, don’t make dairy breads. The Jewish Post states why in a simple way:“Under normal circanstances, making bread dairy for a jewish meal is frowned upon because someone may forget and eat it together with meat, which is prohibited by the kosher laws.”
\So… I generally don’t do it. However, during the Nine days, I’m definitely not eating meat so it was the perfect time to try Cottage Cheese Bread.
Making Gluten Free Cottage Cheese Bread
I have to tell you, the Art of Gluten Free Baking Cottage Cheese Bread is fairly simple to make with ingredients you already keep in the house. I recommend making sure you have fresh yeast and baking powder as they will really help the rising of the bread.Make sure not to let the bread over-rise. I kind of did as I got distracted with work (you’re welcome 😀 ). I think if I had been a little more conscientious about watching the time the loaf would have been slightly taller and wouldn’t have blooped over the sides. It was a good thing I had put a pan underneth the loaf lol.
Check out this gorgeous loaf of bread! It would have been a little taller if I had not been distracted!
Eating Gluten Free Cottage Cheese Bread
The Cottage Cheese Bread is absolutely delicious! It’s soft and tastes great. It held up really well to the peanut butter and jelly fillings for a the perfect sandwich.
Gluten Free Cottage Cheese Bread is super delicious and makes the perfect PB & J sandwich!!!
The only downside of Cottage Cheese Bread
The only downside of this bread its that it’s dairy. I spent a lot of time at the recent National Restaurant Association show, the Fancy Food Show and Kosherpalooza this year looking for a dairy free cottage cheese.It doesn’t exist…yet.There is a brand that has it in the works but hasn’t come out with it yet. I can’t wait. Gluten Free Cottage Cheese Bread is awesome and I’d really like to make it year round.Additionally, dairy isn’t always my friend. You know how that goes…
Gluten Free Cottage Cheese Bread is perfect for you know what!
Here’s the Recipe For Gluten Free Cottage Cheese Bread
I always give credit to the source. This is not my original recipe, but it looked so great I tested it out and am sharing it with you. This recipe is 100% credited to the Art of Gluten Free Baking. The only difference between what I made and the original recipe is that I used an extra quarter teaspoon of xanthan gum and left out the onion & dill.What I especially like about this recipe is that you can easily personalize it adding other add-ins or flavorings. I had no problem removing the onion and dill from the original recipe – the final result was fabulous.
Gluten Free Cottage Cheese Bread
- Prep Time: 15 minutes
- Rise Time: 60 minutes
- Cook Time: 45 minutes
- Total Time: 120 minutes
- Yield: 1 pound bread loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: Gluten Free
- Diet: Kosher
Description
Gluten Free Cottage Cheese Bread is a soft, fluffy loaf that’s not only gluten-free but also packs a punch of protein and flavor thanks to the cottage cheese! It’s a perfect bread for the Nine Days or any time.
I always give credit to the source. This is not my original recipe, but it looked so great I tested it out and am sharing it with you. This recipe is 100% credited to the Art of Gluten Free Baking. The only difference between what I made and the original recipe is that I used an extra quarter teaspoon of xanthan gum and left out the onion & dill.
Here’s a link to the original recipe: https://artofglutenfreebaking.com/dilly-cottage-cheese-bread-gluten-free/
Ingredients
- 2 1/4 cups (325g) gluten free flour
- 1 teaspoon xanthan gum
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon fast-acting or bread machine yeast
- 1 tablespoon butter, soft room temperature
- 2 extra large eggs
- 1 cup (237 ml) cottage cheese, drained if liquidy, room temperature
- 2/3 cup water, room temperature
- extra virgin olive oil for brushing
- tapioca flour for dusting pan (optional)
- gluten free baking spray
Instructions
- In a medium bowl, use a spoon to mix together flour, xanthan gum, sugar, baking powder, salt, and yeast. In the bowl of a stand mixer, place butter, eggs, cottage cheese, and water. Use a fork to whisk together until blended.
- Add dry ingredients to the egg mixture. Place bowl in a stand mixer fitted with the dough hook. Turn mixer on low and mix until the dry and wet ingredients are blended. Turn speed up to medium high and mix for 4 minutes. Stop mixer and use an oiled rubber spatula to scrape down the sides of the dough once or twice.
- Turn out dough into a large oiled bowl, brush top with oil, and cover with plastic wrap. Place covered bowl in a warm, draft-free place to rise for 1 hour. I use the inside of my oven as a rising space. I make it a bit warm before I put the bowl in by preheating the oven at 350 degrees F (176 degrees C) for 20 seconds and then turn off.
- While the dough is rising, grease with oil and flour with tapioca flour a 8.5 x 4.5 x 2.75 in (21.59 x 11.43 x 6.99 cm) loaf pan (sometimes called a 1 pound Loaf Pan).
- After the dough has risen for 1 hour, it should be noticeably puffed up. Uncover and gently tip dough into prepared loaf pan. Using an oiled rubber spatula, delicately coax the edges of the bread to the sides of the pan. You want to be careful not to squish down the rising that it has done. Brush top with oil. Lightly cover with plastic wrap while preheating the oven.
- Preheat oven to 375 degrees F (176 degrees C) for half an hour. Use this time for additional rising. Don’t let the dough rise more than about 1/2 inch (1.27 cm) above pan.
- After half an hour, uncover the dough and bake for about 45 minutes or until the inside of the bread reaches at least 205 degrees F (96 degrees C) when tested with an instant read thermometer. I find that the bread turns a medium dark brown on the top with little darker spots on it where the cheese curds are. If it starts burning on the top, cover with aluminum foil.
- Remove from oven and place pan on a cooling rack for 5 minutes. After 5 minutes, carefully run a knife along the inside edge of the loaf and carefully turn it out onto the cooling rack. I use an old trick I learned years ago to let it cool on one long side for about 20 minutes and then switch it so it’s laying on the other long side for another 20 minutes. Then set it upright. This helps the bread not settle down and get squished-looking.
- Cool bread completely before slicing. It is doing the last bit of baking while cooling and if you cut it too early, it will be very gummy inside. That said, it will be a bit moist inside due to the cottage cheese.
- Store at room temperature for up to 3 days. I usually store it on the counter on my bread board with the cut side down. Do not refrigerate. Bread may be wrapped well and frozen for up to 6 months. Tip: slice the bread before wrapping and freezing so you can take out a slice at a time, if desired.
From Art of Gluten Free Baking: https://artofglutenfreebaking.com/dilly-cottage-cheese-bread-gluten-free
Equipment
Bob’s Red Mill, Xanthan Gum Powder, 8 oz
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8×4 Bread Loaf Pan Aichoof Silicone Cake Baking Mold
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Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
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Add the xanthan gum even if your flour mix has xanthan gum in it already.
You can add any herbs or spices you like to this bread.
Nutrition
- Serving Size:
- Calories: 169
- Sugar: 2.2 g
- Sodium: 219.1 mg
- Fat: 2.6 g
- Saturated Fat: 1.3 g
- Carbohydrates: 30.4 g
- Fiber: 1.2 g
- Protein: 5.6 g
- Cholesterol: 43 mg
What’s for lunch??? This is it!
Here’s how I made Gluten Free Cottage Cheese Bread on Instagram!
View this post on Instagram
Here are Some More Great Meat Free Recipes
Playing with Technology!
So I’ve been playing around with a new program called PhotoRoom. It’s a fun program that can take the main part of a photo (you can designate) and give it different backgrounds. It’s really a blast, and also a time vacuum cleaner – it will suck up all your time playing with it if you let it! Here are some of the fun photos the program came up with for this post.Which is your favorite?
As promised, an explanation of the Nine Days:
According to Wikepedia:“The Nine Days of Av are a time of commemoration and spiritual observance in Judaism during the first nine days of the Jewish month of Av (corresponding to July/August). The Nine Days begin on Rosh Chodesh Av (“First of Av”) and culminates on the public fast day of Tisha B’Av (“Ninth of Av”).”“The Nine Days are part of a larger period of time known as The Three Weeks, which begin with the public fast day of the Seventeenth of Tammuz — commemorated in Judaism for the time when the forces of Nebuchadnezzar of Babylonia broke through the defensive walls surrounding Jerusalem, generally accepted as happening in 586 BCE — and end with the public fast day of Tisha B’Av — when, according to the Mishna, the Babylonians destroyed the First Temple in 597 BCE and when the Second Temple was destroyed by the Romans in 70 CE. During the entire Three Weeks, certain activities ““During the entire Three Weeks, certain activities are abstained by Jews observing Jewish law in order to commemorate, remember and inspire mourning over destruction of the Temple.”
CHECK OUT THE KOSHER EVERYDAY AMAZON INFLUENCER STOREFRONT!
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HexClad 14 Inch Hybrid Stainless Steel Frying Pan with Lid, Stay-Cool Handle – PFOA Free, Dishwasher and Oven Safe, Non Stick
I’ve put together a complete Gluten Free Challah Storefront with everything you need to make fabulous Gluten Free Challah!Additionally there is a Small Appliance Storefront with many awesome small appliances that I recommend for your kitchen…even if you have a small space!
You can also find awesome Decorative Serving and Kitchen Items right here.
I’d love to hear what you think!
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I’ve been making this recipe for years, and it is my family’s favorite! However, you left out the best part!! The onion-dill is a fantastic addition, and is so good with fresh garden tomatoes especially. Do try it as written.
Why not just put it in loaf pan to rise, instead of the bowl?
Love it!!!
Thanks Alexandra!!!
You can use lactose free cottage cheese. Dairy is not my friend either! Very moist
Thanks Gail! That’s a good suggestion. I’m still waiting for a plant based cottage cheese. I’m hoping to go to The National Restaurant Association show and will hopefully find something new there I can let everyone know about. All the best, Sharon
Excellent recipe and I have successfully used it in my bread machine. I blend all the wet ingredients and put them into my bread machine pan first. Then I mix all the dry ingredients except the yeast in a bowl. Put the dry ingredients on top of the wet ingredients. Made a well on the dry ingredients and put the yeast in it. This is the best GF bread I have ever had.
Awesome!! Thanks Laura! Send pics!!! All the best, Sharon