When challenged with the task of coming up with a flourless bread recipe, I was relatively stumped, but I was ready to roll up my sleeves and throw down.

I have been hearing all the buzz about cottage cheese being the new “it” food, so I wanted to see if I could incorporate this into the mix. Cottage cheese is becoming the latest popular dairy product for its creamy texture and mild flavor. It is made from the curds of cow’s milk and can vary in fat content, ranging from no-fat to full-fat options. Cottage cheese is not only tasty but also packs a good amount of high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall health.

Cottage cheese bread is a type of bread that incorporates cottage cheese into the dough. When used in bread recipes, cottage cheese adds moisture and a creamy texture to the final product. Honestly, I had never even thought of adding this to a bread recipe, but it makes sense once you think about it.

When making the bread, the cottage cheese is typically mixed with other ingredients, such as flour, yeast, salt, sugar, and sometimes eggs or butter. The dough is kneaded until it becomes smooth and elastic and then left to rise until it doubles in size. After the dough has risen, it is shaped into loaves or rolls and then baked until golden brown and cooked through.

Cottage cheese bread can have a slightly dense and moist crumb with a tender texture. It may have a subtle tang from the cottage cheese, but the flavor is generally mild and versatile. This type of bread can be enjoyed on its own, used in a sammich, or served as a side with soups and stews.

Now to incorporate all this healthfulness and still be able to kick it up a notch was no small feat. I wanted this bread to also be flourless or, at least, gluten-free.

Gluten-free bread is commonly made using rice, corn, potato, tapioca, almond, or teff flour—or a combination of these (and others). These alternative flours help mimic the texture and structure of bread without the need for wheat (and the gluten it contains). I wanted to opt for something with a little more oomph and a bit more flavor, so enter oatmeal. Because I still wanted to keep the consistency smooth, I mixed this into the batter before baking.

I love serving this as a stand-alone, with honey and cinnamon; however, you could also use this in place of any regular bread.

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