Baking Great Bread at HomeProtein-packed, grain-free bread that actually tastes like bread
BeginnerHigh-Protein Gluten-FreeBread
by Henry Hunter Jr.
More protein, less fuss, zero gluten.
Rise Time
None — no yeast
Bake Time
45–50 minutes
Yield
One 8×4 inch loaf (about 10 slices)
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
A high-protein gluten-free loaf made with almond flour and cottage cheese. Sliceable, satisfying, and loaded with 12g protein per slice.
Ingredients
Dry Ingredients
Wet Ingredients
Optional Toppings
Pro Tip
Use full-fat cottage cheese — low-fat versions have more water, which can make the loaf dense. Blend the cottage cheese smooth for a more uniform crumb, or leave it chunky for texture. Both work; it's a personal preference.
Step 1
Preheat and Prep
Unlike yeasted breads, this loaf uses chemical leavening — baking powder — which activates immediately on contact with moisture and heat. Move quickly once the batter is mixed to capture maximum lift.
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Preheat oven and prepare pan
Preheat oven to 350°F (175°C). Grease an 8×4 inch loaf pan with oil or butter and line with parchment, leaving overhang on the long sides for easy removal. This is important — almond flour bread sticks tenaciously to unlined pans.
How Baking Powder Works
Baking powder contains baking soda (a base) plus a dry acid (cream of tartar or sodium aluminum sulfate). When it contacts moisture, these react and release CO2 immediately. A second CO2 release happens when heat is applied in the oven — this is called double-acting baking powder. This means you have a window: mix, pan quickly, and bake. Don't let the batter sit for 20 minutes before baking or you'll lose half your lift.
Why Eggs Are the Structure Here
Without or psyllium doing all the structural work, eggs carry more load in this recipe. Four eggs provide the proteins that coagulate in the oven, setting the crumb. They also contribute moisture, richness, and color. Room-temperature eggs incorporate more easily and produce a better rise.
The Takeaway
Preheat oven first. Mix batter second. Pan and bake immediately. Don't delay.
Step 2
Mix the Batter
This bread comes together in one bowl in under 5 minutes. The cottage cheese is the star — it adds protein, moisture, and a subtle tang without adding dairy flavor to the finished loaf.
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Whisk the dry ingredients
In a large bowl, whisk together the almond flour, tapioca starch, baking powder, salt, and psyllium husk powder until fully combined. Almond flour clumps easily — break up any clumps with your whisk or fingertips before adding wet ingredients.
Blend or whisk the wet ingredients
In a separate bowl (or blender), combine cottage cheese, eggs, apple cider vinegar, and oil. Whisk vigorously (or blend) until the cottage cheese is as smooth as possible. Some small lumps are fine. The vinegar activates the baking powder slightly and adds a subtle tang that rounds out the almond flour's sweetness.
Combine and pour immediately
Add wet ingredients to dry and stir until just combined — about 20 strokes. Don't overmix; it doesn't build structure here and can overdevelop the psyllium gel, making the batter stiff. The batter should be thick but pourable. Pour immediately into the prepared loaf pan.
Step 3
Bake
This loaf bakes low and slow to ensure the center cooks through without burning the almond-flour-rich exterior. Almond flour browns faster than rice flour — watch the top.
Step by Step
Top with seeds (optional) and bake
If using seeds, scatter them on top and press lightly. Bake at 350°F (175°C) for 45–50 minutes. At 35 minutes, check the top — if it's browning too fast, tent loosely with aluminum foil. The loaf is done when a toothpick inserted in the center comes out clean and the internal temperature reads 200–205°F (93–96°C).
Cool before slicing
Cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a wire rack. Cool for 1 hour before slicing — unlike yeasted GF bread, this one sets faster, so 1 hour is sufficient. Cutting hot will give you a wet, crumbly slice.
Bake Time
Almond flour bread will look underdone on the top center even when it's fully baked inside. Always trust the thermometer and the toothpick test over visual appearance.
Nutrition Facts
Per 1 slice (70g) • 10 servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
2–3 days wrapped tightly — almond flour bread holds moisture well
Frozen
Up to 2 months. Slice before freezing.
💡 Refrigerate after day 3 to prevent mold — the high moisture content from cottage cheese means this bread spoils faster than dry, yeasted loaves. Toast from the fridge for best texture.
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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