Baked Good / Breakfast / Brunch / Side Dish / Uncategorized

Cottage Bread


This dense flavorful bread is delicious right out of the oven or thinly sliced and toasted.  Serve it with smoked salmon or butter and tangy jam if you like the sweet/savory flavor combination. The recipe calls for 1 cup of cottage cheese, something you’ll have in the ‘frige if you made GF Cottage Cheese Pancakes last weekend.  Bake it as a loaf or in a muffin pan for “rolls.” (And if you didn’t make CCPs last weekend, put them on the menu for Sunday:

Cottage Bread or Rolls


2 packages (1/2 oz.) yeast

1/8 teaspoon granulated sugar

1/3 cup warm water

1 cup small curd cottage cheese

1/3 cup milk

2 tablespoons olive oil

1 tablespoon granulated sugar

1 tablespoon caraway seeds

1 egg

2 cups (12 oz.) GF flour mix (yours, ours, or Trader Joe’s)

1/3 cup millet flour

1/3 cup sorghum flour

1 teaspoon salt

1 teaspoon xantham gum


1.  In a small bowl combine the yeast, 1/8 teaspoon sugar, and warm water.  Set aside to “act” – about 5 minutes.

2.  In a medium sized sauce pan combine the cottage cheese, milk, oil, sugar, and caraway seeds. Whisk to blend well and heat to slightly warm.

3.  In a large mixing bowl combine the flours, salt, and xantham gum.  Whisk to blend.

4.  Add the yeast (foam) to the cheese mixture.  Stir gently to blend and add all the wet ingredients to the flour mixture.  Stir to blend.  If the dough seems too stiff add 1-2 tablespoons more water.

5.  Cover with a clean damp cloth and set in a warm place (75 – 80F) to rise for 1 1/2 hours. (I took a walk with Jasmine.) Prepare a loaf pan with a light coating of olive oil

6.  Turn the dough into a prepared bread loaf pan.  Pat it with a little oil.  Cover again with the damp cloth and set back in the warm place to rise for another 30 minutes.)

7.  Preheat the oven to 350F.  Bake the bread for 1 hour or until lightly browned and it’s pulled away from the sides of the pan. If making “rolls” using a 12 serving muffin pan, bake for 25 minutes.

Serve immediately, or when cool, wrap tightly in foil and/ord plastic wrap and store in the refrigerator.  Like most GF breads this is best warm out of the oven or toasted.


4 thoughts on “Cottage Bread

  1. This recipe sounds delicious and certainly quite interesting (I never would have thought to put cottage cheese in bread or pancakes!) But I notice that you list “1 teaspoon of xantham gum” twice… Should there be two teaspoons?

    • Whoops: thanks for catching the typo! Will edit immediately. Cottage cheese adds body to the bread. And the pancakes: treat yourself. The silver dollar sized (souffles) are amazing with maple syrup or jam. Since they’re gluten free, one never feels that heavy post-pancake-breakfast lethargy.

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