Quick Gluten Free Cottage Cheese Rolls

Quick Gluten Free Cottage Cheese Rolls

Quick Gluten Free Cottage Cheese Rolls

I’m sure there are families who can happily eat carb-free meals and leave the table healthy and satisfied. Mine just isn’t a family like that. If I don’t give my kids some carbs, they just.won’t.leave.me.alone. Bread and pasta don’t have to be the star of the meal or anything, but they have to make an appearance. Believe me—I’ve tried! So recipes like these super quick gluten free cottage cheese rolls are a must. No yeast, no rising time. No kidding.

Quick Gluten Free Cottage Cheese Rolls

Make them smaller, and they’re dinner rolls. Make them larger, like I did, and they’re fit for a burger or a sandwich.

Quick Gluten Free Cottage Cheese Rolls, Step by Step

They go from conception to reality in just a few minutes flat. Perfect for the weeknight dinner rush—or when you just don’t feel like spending more time in the kitchen.

Quick Gluten Free Cottage Cheese Rolls

Whatever their size, these soft, pillowy and tender rolls are the recipe you’ll turn to again and again. The recipe as written calls for my gluten free bread flour blend from GFOAS Bakes Bread (explained below), but I have also included instructions on how to make the rolls with all purpose gluten free flour. The rolls won’t be as smooth and won’t hold together quite as well, but the recipe will still work!

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Prep time: Cook time: Yield: 8 rolls


3 1/3 cups (467 g) Gluten Free Bread Flour*

3/4 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 1/4 cups (292 g) cottage cheese (not nonfat)

3 eggs (150 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract (optional)

2 tablespoons (24 g) granulated sugar


  1. 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
  2. For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  3. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.

To use All Purpose Gluten Free Flour in place of Gluten Free Bread Flour, you will need to make the following changes to the recipe and instructions:

  1. Add 3/4 cup (6 fluid ounces) milk, at room temperature, to the bread dough at the end of the recipe and mix to combine thoroughly.
  2. I can only recommend using one of the following 3 all purpose gluten free flour blends: Better Batter, my Mock Better Batter blend, or my Better Than Cup4Cup blend. If you would like to try another flour blend, you’ll really have to experiment!
  3. You will need to increase the baking time by about 5 minutes.


  • Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

  • In a medium-size bowl, place the bread flour, baking soda, baking powder and salt, and whisk to combine well. Set the bowl aside. In the bowl of a food processor fitted with the steel blade, place the cottage cheese, eggs, optional vanilla and sugar, and pulse to combine well. Add the flour mixture and pulse until the flour is absorbed by the other ingredients. Turn the food processor on high speed and mix until a smooth dough forms (about 2 minutes). The dough will be very sticky. Scoop the dough out in 6 or 8 equal portions and shape into flat disks with wet hands, placing the disks about 2 inches apart from one another on the prepared baking sheet. With a very sharp, wet knife, score the tops of each roll.

  • Place the baking sheet in the oven and bake until very lightly brown and cooked all the way through, 16 to 20 minutes, depending upon the size of the rolls.

  • Adapted from Chocolate and Chillies.


P.S. If you haven’t yet, I hope you’ll consider picking up a copy of the Gluten Free on a Shoestring Cookbooks!

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