Name: Gluten Free Protein Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Cuisine: Bread
Ingredients: 50g gluten free plain flour (I used FREEE by Doves Farm); 100g gluten free oats (or gluten free oat flour); 50g milled flax seed/linseed; 1 tbsp baking powder; 0.5 tsp fine salt; 300g cottage cheese; 1 large egg; 30ml milk; 100g mixed seeds (I used pumpkin, sunflower and flaxseed); 30g chopped walnuts (optional)

Gluten Free Protein Bread

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A delicious and nutritious gluten free protein bread that is packed with goodness, to keep you fuller for longer. High in protein and fibre, this bread is also tasty and a pleasure to eat! Being much softer than some other gluten free protein breads you may have tried.

We’re using cottage cheese, oats, seeds and nuts (optional) in this bread to boost it’s protein content. And you can find all the required ingredients in your local supermarket – easy peasy.

Where To Buy Ground Flaxseed

One of the ingredients that makes the bread so lovely and soft is the inclusion of ground flaxseed. This is really easy to find in supermarkets, once you know where to look (usually alongside the store cupboard nuts and seeds). It’s a great binder too, so helps to mitigate against the lack of gluten in our gluten free protein bread.

I get mine from Aldi or Lidl, as they sell it for a great price (roughly £1.40 for 200g). Or supermarket own brand “ground/milled flaxseed/linseed” is perfect too. In the US you may see it named “flaxseed meal”.

If you can’t find ground flaxseed on the shelves or can only get the expensive brands, try buying whole flaxseed instead as this is generally more economical, then grind them at home in a blender.

Always check the label to ensure the flaxseed don’t have a may contain gluten warning – I’ve not seen any but it’s always sensible to check.

Which Flour Do You Use?

I use a flour that is widely available in the UK, FREEE by Doves Plain Flour. You can find it in every large UK supermarket, in the free from section.

However, I think any gluten free plain or all purpose blend should work in this recipe. Or rice flour too, if you prefer a single flour rather than a blend.

Gluten Free Protein Bread Recipe

Time for the recipe, which you’ll find below. It will make a small loaf, enough for roughly 10-12 slices.

The bread lasts quite well for a couple of days, simply refresh for a few seconds in the microwave or toaster if you find it too dense as it gets less fresh. Store in an airtight container. It also freezes well, so you may prefer to slice and freeze, to then enjoy as and when needed.

Ping me a message on social media if you have any questions (@myglutenfreeguide) or email me at laura@mygfguide.com. I’ll get back to you as soon as I can.

If you enjoy gluten free protein bread, please leave a review on the recipe card below, thank you!

Laura x

Makes 1 Loaf

Gluten Free Protein Bread

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

A lovely little seeded loaf that is packed with protein and fibre. Nutritious and delicious.

Ingredients

50g gluten free plain flour (I used FREEE by Doves Farm)
100g gluten free oats (or gluten free oat flour)
50g milled flax seed/linseed
1 tbsp baking powder
0.5 tsp fine salt
300g cottage cheese
1 large egg
30ml milk
100g mixed seeds (I used pumpkin, sunflower and flaxseed)
30g chopped walnuts (optional)

Instructions

Preheat your oven to 180C (fan) and line a baking tray with a silicone mat or non stick baking paper.

In a blender, blitz the oats until you have a flour-like texture.

Add the oat flour, plain gluten free flour, milled flax seed, salt and baking powder to a mixing bowl and stir to combine completely.

Back to the blender - add the cottage cheese (no need to strain) and blitz until smooth. Then add to the dry ingredients in the mixing bowl, along with the egg. Mix until you have a stiff mixture.

Add the milk and work it in, to loosen the mixture slightly.

Finally add the seeds and walnuts, mixing well until they are evenly distributed.

Tip the (very sticky) dough onto the prepared baking tray. Use wet hands to shape the dough into a loaf about 20cm long and 10cm wide (see image below). Then slash the top with a sharp knife.

Bake on the middle shelf of the oven for 40 minutes at 180C (fan). Then place onto a baking rack to cool.