Toby’s Low-FODMAP Cottage Cheese Casserole ‘Pie’; Gluten-free

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Low-FODMAP Cottage Cheese Casserole ‘Pie’ is a recipe that I usually make for my family (me), but have never posted to the blog!  It is soft in texture, lightly sweet, and can be enjoyed for breakfast, lunch, or supper.

This low-FODMAP version of cottage cheese pie is an adaptation of my mother-in-law, Toby’s, precious recipe.  She was one of the most amazing people I have ever met.  The type of woman that homecooked three course meals everyday for a family of 7, and managed to make it look easy. Her kindness and warmth radiated from everything she did.

If you haven’t heard of cottage cheese pie before now, it is a traditional Jewish dish of European origin.  We always make this in a pan like a casserole, so I call it a casserole ‘pie’.   Low-FODMAP Cottage Cheese Pie has a light, gluten-free crust for the base and top, and a rich filling. It’s similar in flavor to a cheese blintz, and I greatly prefer it to kugel.

We typically enjoy this ‘pie’ on the High Holidays (Jewish New Year, Sukkot and Shavuot), and top it with sour cream (use lactose-free), fresh berries and fruit compote.  It can be a main meal, a side dish, or dessert.

If you want to try something you haven’t had before, cottage cheese pie is a delicious, healthy and comforting meal.   I hope you love it as much as my family does 🙂

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Or check out over 400 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

the low-fodmap IBS solution

Although this recipe has not been tested a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)

Serves: 9-12

Prep time: 15 minutes (plus overnight for drying cottage cheese, if necessary)

Bake time: 30-40 min

Total time: 45-55 min (plus overnight if necessary for cottage cheese)

Bake: 350F


For filling layer:

  • 2 large (24 ounce) containers of lactose-free cottage cheese, or regular cottage cheese, or 500g of dry curd cottage cheese/ farmer’s cheese (see notes below)
    • My mother-in-law’s original recipe calls for dry curd cottage cheese, also known as farmer’s cheese.  This is easily available in Canada, but harder to find in the USA
    • 24 ounces of cottage cheese will yield about 500g of dry curd cottage cheese using my steps below
      • 40g of cottage cheese is one low-FODMAP serving due to lactose if you use regular cottage cheese
        • The rinsing process should remove the lactose from your cottage cheese, and therefore a serving size should be much higher than 40g
        • Since this has not been officially tested, if you want to be absolutely sure, then start with lactose-free cottage cheese, then dry it
    • If you can find farmer’s cheese, then opt for 500g of this instead
      • Farmer’s cheese has not been officially tested for FODMAP levels. However, typically this product is very low in lactose (0.5%), so it should be tolerated on the elimination phase of the low-FODMAP diet. See link here!
  • 1 large egg, room temperature
  • 1 tablespoon granulated white sugar

For crust top and bottom layers:

  • 1/4 cup granulated white sugar
  • 1 large egg, room temperature
  • 1/4 cup melted butter or low-FODMAP, dairy-free substitute
    • I used butter
  • 1/2 cup and 2 tablespoons low-FODMAP, GF flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon xanthan gum (if not added to your flour choice)
  • Pinch of salt
  • 1/2 cup low-FODMAP milk (such as unsweetened almond milk or lactose-free milk)
  • 1 teaspoon vanilla extract
  • Baking spray

Equipment: 8 by 8 inch square pan (if you double it, use a 13 by 9 inch casserole pan), parchment paper for lining


  • A day in advance, rinse your lactose-free cottage cheese, or regular cottage cheese in a strainer until the water runs clear, then leave in the strainer, covered, in the refrigerator over a bowl. The next day, press out well using a cheesecloth and paper towels
    • This process should remove most of the whey from the ‘curds’ and thus eliminate the lactose
  • Grease your pan with baking spray and line with parchment, if desired.  Preheat oven to 350F
  • Mix filling ingredients in a medium bowl until well combined, and set aside
  • Prepare the crust/topping:
    • In a second medium bowl, whisk dry ingredients: low-FODMAP flour, baking powder, salt and xanthan gum (if using)
    • In a third large bowl, beat egg, then add sugar, followed by melted butter slowly to temper the egg. You can whisk by hand or use a mixer on low speed
    • Add dry ingredients to the mixture, then low-FODMAP milk a little at a time, followed by vanilla extract until lightly mixed on low speed or by hand
  • Pour about half the batter in the bottom of your pan and smooth the top,  then layer the cottage cheese filling mixture, followed by the second half of batter
    • It will seem thin when you layer the bottom, but that is OK.  Make sure you save half for the top layer.  A few curds can show through, it will still bake up fine
  • Bake about 30-40 minutes until golden brown and slightly cracked on top
  • Allow to cool slightly in the pan, then serve warm or cold with lactose-free sour cream, fresh fruit and low-FODMAP strawberry coulis (leave berries whole to look like mine)
  • Refrigerate once cool, can be reheated in a 200F oven.  Enjoy within 3 days of baking


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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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