Cottage Cheese Loaf: Protein Rich and Gluten-Free

Homemade cottage cheese loaf with wild garlic, partially sliced.

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Cottage Cheese Loaf: Protein Rich and Gluten-Free

This easy cottage cheese loaf recipe is a simple, wholesome savoury bake made with oats, pea flour, flaxseeds, eggs and cottage cheese. Naturally gluten-free, low in fat and high in protein and fibre, it’s a nourishing choice for breakfast, snacks or light meals. Moist, tender and endlessly versatile, it’s a great recipe to make ahead and enjoy throughout the week.

Prep Time10

Cook Time40

Course: Lunch, Snack

Cuisine: British

Keyword: bread, cottage cheese, gluten-free

Servings: slices

Calories: 152kcal

Author: Choclette @ Tin and Thyme

Equipment

2 lb loaf tin (affiliate link)

Ingredients

200 g jumbo oats swap for porridge oats if needed
50 g pea flour green or yellow are good (can swap for gram flour or just more oats if necessary)
1 tbsp linseeds (flaxseeds) golden work best in this loaf - ground
1½ tsp baking powder
½ tsp fine sea or rock salt
300 g cottage cheese use full fat
4 medium eggs
2 tbsp extra virgin olive oil
2 tbsp water

Metric - US Customary

Instructions

Grind the oats into flour in a food processor, blender or coffee grinder. Don't worry if it's not completely flour-like, a few bits are nice for texture.
200 g jumbo oats
Set the oven to 200℃ (180℃ fan, 400℉, Gas 6).
Put the ground oats into a large mixing bowl along with the other dry ingredients. Give everything a good mix.
50 g pea flour, 1 tbsp linseeds (flaxseeds), 1½ tsp baking powder, ½ tsp fine sea or rock salt
Make a well in the centre and break in the eggs. Add the cheese, oil and water.
300 g cottage cheese, 4 medium eggs, 2 tbsp extra virgin olive oil, 2 tbsp water
Working from the inside out, give everything a good stir with a sturdy metal or wooden spoon until it's well mixed.
Add any fresh herbs at this point and give another stir. (see note below)
Scrape the mix into a 900g (2lb) lined loaf tin and level the top. Bake for 40 minutes or until an inserted skewer comes out more or less clean. If the top starts to look too brown, cover it with a piece of foil or baking paper to stop it browning further.
Leave in the tin to cool for ten minutes or so, then turn out onto a wire rack to cool completely.

Notes

Wild garlic, chives or garlic chives make a lovely addition to this loaf. Grab a handful and chop them finely before adding to the final mix.

Other possible additions include, a teaspoon of turmeric, paprika or chilli flakes.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition