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Cottage Dill Bread

Gluten Free Cottage Dill Bread

Cottage Dill Bread, another classic bread recipe that is perfect anytime of day. This is a perfect bread to serve at breakfast or brunch, or make sandwiches with it for lunch. Typically, Cottage Dill Bread is made in a round shape. To achieve the round shape for gluten free breads, bake in a 7 or 8 inch round casserole dish.  A 8 inch round Corningware Dish works great or you could used a round springform pan, or deep sided pie pan.  

The key to success with this bread is to start with room temperature ingredients. Also with any gluten free breads, be sure to be patient and allow bread to cool for at least 30-40 minutes after baking. This bread has a nice crust, soft, moist, and chewy texture inside, and stays fresh in a sealed plastic bag for up to 3 days. Enjoy!

Cottage Dill Bread


½ cup warm water
1 Tbsp. yeast
1 tsp. sugar

2 ½ cups Mama’s Almond or Coconut Blend Flour
1 ½  tsp. xanthan gum
1 tsp. salt
2 Tbsp. sugar
½ tsp. baking soda
2 Tbsp. fresh dill, minced or 2 tsp. dried dill
2 Tbsp. minced onion (fresh or dried)

1 cup small curd cottage cheese, room temp.
2 eggs (**Egg free simmer 1/2 cup water with 2 Tbsp. ground flax for 5 min.) 
2 Tbsp. butter or margarine, melted
1 tsp. cider vinegar 

1 Tbsp. butter, melted (for basting bread)
coarse salt, optional 

Directions: Before baking preheat oven to 400°.

Mix together warm water, yeast, and sugar or honey. Set aside until foamy. 

In a mixing bowl combine flour, xanthan gum, salt, sugar, baking soda, dill, and onion. With mixer on low speed slowly pour in yeast mixture. Add cottage cheese, eggs, melted butter, and vinegar. Beat on high speed for 2-3 minutes. 

Spray 7 or 8 inch round casserole dish or desired baking pan with cooking spray.  Spread batter evenly into pan. Make 2-3 slashes in top of bread. Cover with dry towel and allow to rise for  2 hours. Baste with melted butter. If desired, sprinkle with coarse salt.

Bake in preheated 400° for 60 minutes. Cover with foil the last 15 minutes to prevent over-browning. Allow bread to cool for at least 30 minutes before slicing. 

After cooled store in sealed plastic bag for up to 3 days. 

This recipe is another great recipe that Gluten Free Mama converted for fans over at G-Free Foodie. GFM has teamed up with G-Free Foodie to help our fans and their fans to make gluten free living even more tastier by converting your favorite recipes. If you have a favorite recipe you miss that you would like converted fill out the request on their site and we will get to it as soon as possible.

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