Gluten-Free Cottage Cheese French Bread Loaf (No Yeast)
Ingredients
- 1-1/4 cups oat flour (150g)
- 1/2 cup almond flour (56g)
- 1/4 cup grated parmesan cheese (30g)
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup cottage cheese (blended)
- 1 egg
Bun Topping:
- 1 teaspoon sesame seeds
- 1 egg white
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and lightly spray it with oil, or use a silicone baking mat.
- Add 1 cup cottage cheese to a blender or food processor and blend until completely smooth. This step is important. Any curds left behind can create wet pockets and affect how the loaf sets as it bakes.
- In a large bowl, whisk together 1¼ cups oat flour, ½ cup almond flour, ¼ cup grated parmesan cheese, 1½ teaspoons baking powder, and ½ teaspoon salt until evenly combined.
- Add the blended cottage cheese and 1 large egg, then mix just until a dough forms. It should feel slightly tacky but not wet. If it feels dry, add 1 to 2 tablespoons milk. If it feels too loose, sprinkle in a little more oat flour.
- Lightly oil your hands and shape the dough into a smooth loaf directly on the prepared baking sheet. Aim for even thickness so it bakes evenly.
- In a small bowl, lightly beat 1 egg white and brush it over the top of the loaf. Sprinkle with 1 teaspoon sesame seeds if using. This helps the crust brown and gives the loaf that classic French bread look.
- Bake for 28 to 32 minutes, until the loaf is golden and feels firm when lightly pressed. Transfer to a wire rack and let it cool completely before slicing.This cooling step makes a big difference. The bread continues to set as it cools, and slicing too soon can make the center feel gummy even when it is fully baked.
Video
Notes
Blend the cottage cheese completely: Even small curds can create wet spots and weak structure in the loaf. I always blend it until smooth before adding it to the bowl.
Use a thick cottage cheese: Thicker cottage cheese works best and helps prevent a soggy center. If yours looks watery, drain it briefly before blending.
Do not overmix the dough: Once the wet and dry ingredients come together, stop mixing. Overmixing can make the loaf dense instead of tender.
Bake right away: This dough should go into the oven as soon as it is shaped. Letting it sit too long allows the oat flour to absorb more moisture and can make the loaf heavy.
Let the bread cool completely: This step matters more than you think. The loaf firms up as it cools, and slicing too soon can make it seem underbaked even when it is not.
Did you make this recipe?Please let me know in the comments below how it turned out :)