Here’s a basic SCD bread recipe that will become a staple if you are on a colitis diet of some sort, the specific carbohydrate diet or are eating gluten free. This SCD Bread recipe is based on the Specific Carbohydrate Diet basic bread recipe. It also works with other colitis diets and is a great gluten free bread. The recipe can be modified to fit your taste or to make muffins of any sort. You can add about a cup of bananas, strawberries, peaches, or anything else you can think of to customize this bread to your taste. Get creative and have some fun!
- 4 eggs
- 1/4 cup honey (can be adjusted to taste, less for plain bread or 1/2 cup for muffins)
- 2 1/2 cups almond flour
- 1/4 cup melted butter
- 1/8 tsp salt
- 1/2 tsp baking soda
- An optional cup of whatever you want to throw in for flavor
- Preheat the oven to 350 degrees
- Grease a 9×5 loaf pan well on sides and bottom (I use butter)
- Combine eggs and honey and mix well
- Add almond flour to the eggs and honey
- Add melted butter slowly while mixing.
- Add salt and baking soda and mix until those are mixed in well. The mixture should be pretty thick and difficult to pour. If not, add a little more almond flour
- Transfer the mixture into your loaf pan
- Use a plastic utensil to carefully spread the goodness evenly in the loaf pan
- Throw it in the oven and bake for 45 minutes.
- Check to see if it’s done by inserting a fork or toothpick into the center…it’s all done if it comes back out dry.
- Let the loaf sit about 30 to 45 minutes until completely cool before attempting to remove from loaf pan. Otherwise, it’ll break apart and become quite a mess.
- This bread needs to be refrigerated and will last about 7 days in the fridge.
This SCD bread works for sandwiches, breakfast, snacks, or just to supplement any meal. I like to eat it for lunch with some almond butter spread all over it and bananas on top. Once you cook this bread a few times, you’ll learn to adjust it to your liking. Keep in mind that if the mixture is too wet when you cook it, then you really have to get it really brown (almost blackened) to make sure it’s done in the middle. If it’s difficult to pour and needs to be spooned out of the mixing bowl, then it’s probably the right consistency. Just add a little almond flour if your mixture is too thin. Good luck and let me know if you have questions!
Check out the recipe for SCD cinnamon raisin bread for the perfect gluten free breakfast bread. Good for snacks too!