Oat Cottage Cheese Bread Sandwich Bun Gluten-Free
This gluten-free cottage cheese bread sandwich bun recipe tastes like whole-grain bread but doesn’t require any yeast. Simple ingredients, including oat flour, almond flour, cottage cheese, parmesan cheese, and egg, are mixed,shaped into buns, and topped with Everything Bagel Seasoning for a high-protein bread bun with a golden crust and soft center.
Unlike the viral cottage cheese flatbread, these buns are perfect for anyone who wants a sturdy base for sandwiches, burgers, or even a bagel-style breakfast. Whether it’s your first time making flatbread or you’re an experienced home cook, this recipe fits seamlessly into your routine, using ingredients you likely already have. Baked in the oven or air fryer, these buns deliver a golden crust with a soft inside, perfect for loading up with your favorite toppings.
Why You’ll Love This Easy Cottage Cheese Oat Bread Bun Recipe
- No yeast required: Skip the proofing and rising with this easy, no-yeast recipe for quick bread buns.
- Simple ingredients: Made with pantry staples like oat flour, almond flour, and cottage cheese.
- Versatile uses: Perfect for sandwiches, burgers, or a bagel-style breakfast.
- Soft and flavorful: Enjoy a golden crust with a soft, satisfying interior in every bite.
Ingredients & Substitutions
Here is everything you need to make an easy cottage cheese flatbread recipe:
Oat Flour: Oat flour will give you the most earthy flavor but you can also use brown rice flour, cassava flour. I recommend combining them with almond flour for the best flavor but you can use them without it as well.
| Options | w/ Almond Flour | w/o Almond Flour |
|---|---|---|
| Oat Flour | 1-1/3 cups Oat Flour + 1/2 cup Almond Flour | 1-1/2 cups Oat Flour |
| Brown Rice Flour | 1-1/3 cups Brown Rice Flour + 1/2 cup Almond Flour | 1-1/2 cups Brown Rice Flour |
| Cassava Flour | 1/2 cup Cassava Flour + 1 cup Almond Flour | Not recommended for a ‘bread’ consistency |
| Coconut Flour | 1/3 cup Coconut Flour + 1 cup Almond Flour | Not recommended for a ‘bread’ consistency |
Parmesan Cheese: Substitute parmesan cheese with nutritional yeast for a dairy-free option using the same amount, or use grated pecorino romano or grated asiago cheese for a different flavor profile.
Cottage Cheese: You can use any variety, including fat-free cottage cheese. But my favorite is full-fat cottage cheese. You can also substitute it with Greek yogurt or ricotta cheese in the same amount or use blended silken tofu for a dairy-free option.
Salt: Adjust the amount of salt to your preference or use sea salt or Himalayan pink salt.
Egg: Substitute an egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a chia egg (1 tablespoon chia seeds mixed with 3 tablespoons water, let sit for 5 minutes) for a vegan option.
Egg White: This is for the egg wash on the buns. You can omit it and spread it on a light layer of olive oil or avocado oil to give a golden crust. You can also use liquid egg whites.
Everything Bagel Seasoning: If you don’t have the seasoning blend, you can substitute it with sesame seeds, poppy seeds, or a combination of onion powder, garlic powder, and sea salt. Alternatively, you can use a mixture of dried minced garlic, dried minced onion, and a sprinkle of coarse salt.
How to Make My Cottage Cheese Buns with Oat Flour Recipe
Here are easy, detailed, step-by-step instructions for making my easy gluten-free bread buns. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prepare the Dough
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine 1-1/3 cups oat flour, 1/2 cup almond flour, 1/4 cup grated parmesan cheese, 1-1/2 teaspoons baking powder, and 1/2 teaspoon salt. Stir well to ensure all ingredients are evenly distributed.
Blend 1 cup of cottage cheese in a blender or food processor until smooth. Stir in 1 egg until well-blended.
Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir with a rubber spatula until a thick, sticky dough forms. You can also use a stand mixer.
Step 2: Shape the Buns
Lightly oil your hands and divide the dough into six portions. Roll the dough in your hands to form a smooth ball. Press down and spread it on the cookie sheet to a 3/4″ thickness. Leave it slightly higher in the center.
Separate one egg yolk from the white. Brush the tops and sides of each bun with the egg white to give them a glossy finish. Sprinkle Everything bagel seasoning evenly over the tops of the buns.
Step 3: Bake the Buns
Bake for 20-25 minutes, or until the buns are golden brown. Remove the buns from the oven and allow them to cool completely before slicing.
Expert Recipe Tips
Blending Cottage Cheese: Blending the cottage cheese ensures a smooth and consistent texture throughout the buns, preventing any lumps.
Consistency of Batter: The batter should be thick and lightly stick to your hands when touched. Grease your hands with a little oil or butter before shaping the buns.
Shaping the Buns: For uniformly sized buns, use a cookie scoop or a measuring cup to portion the batter evenly. You can form circular, square or oblong buns. You can make them larger or smaller. You may need to increase the cooking time for larger buns.
Bread Consistency: Because they are not made with gluten, they will not be as light and fluffy as a gluten bun with yeast. They are more like flatbread. But are still soft on the inside with a golden crust and delicious flavor!
Serving Suggestions for Oat Cottage Cheese Sandwich Buns
Italian Herb Sandwich: Spread a layer of cream cheese on the bottom half of the bun and sprinkle with Italian seasoning. Add a few slices of fresh tomato, a sprinkle of mozzarella cheese, and a handful of fresh basil leaves for a delicious Italian-inspired sandwich.
Creamy Chicken Salad: Mix cooked, shredded chicken with a dollop of sour cream, a sprinkle of Italian seasoning, and a handful of chopped celery. Serve this creamy chicken salad on a bun for a refreshing, protein-packed meal.
Vegetarian Delight: Spread a thin layer of cream cheese on both halves of the bun. Add slices of cucumber, tomato, and red onion. Top with a sprinkle of Italian seasoning and a handful of pine nuts for a crunchy, flavorful vegetarian option.
Protein-Packed Breakfast Sandwich: Spread a mixture of cream cheese and whey protein powder on the bun. Add scrambled eggs, a slice of mozzarella cheese, and a sprinkle of Italian seasoning for a high-protein start to your day.
Mozzarella and Pesto Sandwich: Spread a generous layer of pesto on the bottom half of the bun. Add slices of fresh mozzarella cheese and tomato, then sprinkle with Italian seasoning. Top with the other half of the bun for a flavorful and satisfying sandwich.
Cream Cheese and Veggie Spread: Combine cream cheese with finely chopped bell peppers, onions, and a sprinkle of Italian seasoning. Spread this mixture on the buns and add a handful of fresh spinach leaves for a tasty and healthy lunch option.
Sour Cream and Pine Nut Spread: Mix sour cream with a handful of toasted pine nuts and a dash of Italian seasoning. Spread this creamy mixture on the buns and add slices of cucumber and radish for a refreshing and crunchy snack.
Do you love baking with oats? Check out more of my easy and nutritious oat flour recipes:
Oat Cottage Cheese Bread Sandwich Bun Gluten Free
Ingredients
- 1-1/3 cups oat flour
- 1/2 cup almond flour
- 1/4 cup parmesan cheese (grated)
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup cottage cheese (blended)
- 1 egg
Bun Topping:
- 1 teaspoon Everything bagel seasoning
- 1 egg white
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine 1-1/3 cups oat flour, 1/2 cup almond flour, 1/4 cup grated parmesan cheese, 1-1/2 teaspoons baking powder, and 1/2 teaspoon salt. Stir well to ensure all ingredients are evenly distributed.
- Blend 1 cup of cottage cheese in a blender or food processor until smooth. Stir in 1 egg until well-blended. Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir with a rubber spatula until a thick, sticky dough forms. You can also use a stand mixer.
- Lightly oil your hands and divide the dough into six portions. Roll the dough in your hands to form a smooth ball. Press down and spread it on the cookie sheet to a 3/4" thickness. Leave it slightly higher in the center.
- Separate one egg yolk from the white. Brush the tops and sides of each bun with the egg white to give them a glossy finish. Sprinkle Everything bagel seasoning evenly over the tops of the buns.
- Bake for 20-25 minutes, or until the buns are golden brown. Remove the buns from the oven and allow them to cool completely before slicing.
Video
LOVED this recipe – will definitely make it again. They reheated great in the toaster oven.
I’d like to do another variation with walnuts and craisins folded in instead of the everything seasoning. Such a great, healthful base recipe with lots of possibilities!
Hi Angela, thank you so much for the review! And for sharing your delicious substitution ideas 🙂 Please let me know how they turn out.
These are absolutely delicious and filling, let alone easy to make. I like to put them in the oven and then prepare breakfast while they’re baking. These gorgeous rolls are an easy grab and go snack too.
Better yet is that they don’t spike the blood sugar like regular or even sour dough bread does. That’s the best part with all that flavor, chewy satisfaction. Great with traditional egg breakfast or Curry (or other gravy) meal…or on their own with butter or pb&j! Class act, Nicole!
Hi Virginia, thank you so much for the review!! You just made my day 🙂 I’m so glad you love them as much as I do!
Made the buns as per recipe, but brushed with light olive oil and sprinkled with sesame seeds. I’ve never been a fan of cheese buns, but trying to familiarize my tastebuds with cottage cheese. These buns are delicious and I’ll be making them again! Thanks for the recipe(s) you’re sharing!
Hi Deborah, thank you for the review and sharing your substitutions! The olive oil and sesame seeds sound delicious. I’m glad you’re enjoying cottage cheese 🙂
FANTASTIC RECIPE! SO DELICIOUS!
Hi Ginny, thank you so much for the review! 🙂
I just made these to go with a chicken salad and these are SO DELICIOUS! Thank you for giving us this recipe! 🙂
Yay…I’m so glad you loved them 🙂
A+! Tasty and satisfying. I’m always on the lookout for nutritious, satisfying and tasty food. This is a home run in my book. Thank you!
Hi Yvonne! Thank you so much for this review! I feel the same way when I make these 🙂 I’m so glad you love them, too!
I made exactly like you prescribe, it’s delicious and I will definitely made this one again, but I have a question can u make with just almond flour and does it taste the same?!
Thank you so much for the review! Yes, you can use almond flour and I include several options in the Ingredients and Substitutions section 🙂
Love this recipe.. I have made it several times Thank you Nicole !
Have a request please share a high protein flat naan bread recipe.
Thank you for the review, Sonia! High protein naan bread is on my list 🙂
These are delicious! Great texture too. My 10 year old granddaughter loves them as well. Thank you for sharing your recipes with us! I’m a faithful follower of yours from now on!
Awe…thank you so much for sharing this with me, Sherry! I really appreciate it 🙂
I’m 62 and it takes a lot to “wow” me. This sandwich bun recipe wowed me. I made it exactly as written and it’s hard to believe it taste just like a regular sandwich bun – with no yeast or oil – amazing. I sprinkled sesame seeds on it because I was worried about the bagel seasoning burning in the oven. I guess next time I could put it on the last 10 minutes of baking. I got 5 buns, weighting about 3.2 ounces each. It took exactly 20 minutes for me. Quick question, what’s the storage directions? I did put two in the freezer, wrapped in wax paper and then placed in a freezer bag.
Hi Tammy, thank you so much for sharing this with me! I still have the same ‘wow’ reaction to these 🙂 I include Storage Tips in the post. Here they are:
Refrigeration: Store the buns in an airtight container in the refrigerator for up to 5 days to keep them fresh.
Freezing: For longer storage, wrap each bun individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag. Freeze for up to 3 months.
Thawing: To thaw frozen buns, leave them at room temperature for about an hour or warm them gently in the oven or microwave.
Reheating: To reheat the buns, place them in a preheated oven at 300°F (150°C) for 5-10 minutes, or toast them in a toaster oven until warmed through. Avoid microwaving to prevent sogginess.
This turned out really good! Thank you for the recipe!
You are so welcome, Lori! Thank you for the review 🙂
I made the oat buns an they turned out great. I like that they are dense. Everything lately is light and fluffy. This recipe is a nice change.
Thank you so much for sharing your review, Pat! I’m so glad you enjoyed them 🙂
This is the best recipe from YouTube that I’ve tried! Thank you for this, I will make these again and again 😊
Oh my goodness, Tonje! Thank you so much for sharing this with me! I feel honored 🙂 This recipe is on repeat in my house, too!
THE BEST BREAD IVE EVER HAD!
Wow…I’m so honored!!! I’m so glad you liked it 🙂
Such a fresh take on the classic sandwich buns! Love the flavor!
Thank you so much for the review, Presley! I’m so glad you like them 🙂
I loved this fresh take on sandwich buns!
Thank you for the review, Rita!
oh my gosh…these are so gooood!! This is the recipe I’ve been looking for. They are easy to make and my husband couldn’t believe they weren’t regular bread.
Yay, Tina! I’m so glad you like this recipe 🙂
This recipe is a game-changer for anyone who needs a gluten-free alternative to regular bread! It tastes sooo good! I hope you have a chance to make it 🙂