Baking Bread on SCD
Completing our tenth month on the Specific Carbohydrate Diet (SCD) protocol has been challenging. One of the important aspects of the diet is to live grain-free. We have lived well without relying on breads and other starches to satisfy our appetites. However, I grew adventurous early this week and decided to try my hand at baking bread with almond flour.
As I took the two loaves out of the oven, the first thing that struck me was their appearance. They were beautiful with a deep golden brown crust. They were not flat hard bricks, but instead had risen well with only baking soda as the leavening agent. As I sliced the loaf, the texture was good and held together. It did not crumble all over the place; therefore, it made good sandwiches. This bread was a hit. My only regret was not taking a picture of the loaves before my family devoured them.
Almond Flour Bread
5 cups of blanched almond flour
1 tsp baking soda
1 tsp sea salt
1 stick of butter, melted
1/2 cup honey
8 large eggs
Preheat the oven to 325 degrees. I used my electric stand mixer to make this bread; however, it is not necessary. In the large mixing bowl, combine the flour, baking soda, and salt together. Add the melted butter and honey. Turn the mixer on the lowest speed. Add the eggs one at a time as the dough is mixing. Beat it until everything is combined well.
Divide the dough equally into two oiled loaf pans. Bake for 45-50 minutes, or until the crust is golden brown. Allow to cool for five minutes in the pan and remove to a cooling rack. Slice and serve warm or later at room temperature. Makes two loaves.
We had warm slices of bread iced with butter. Later we had grilled cheese sandwiches. We also used two slices like hamburger buns another day. And, my husband ate toast for breakfast this morning. I thought the two loaves went pretty far considering how many people we are feeding. Already each child has asked me when I am going to bake more of my bread.
Baking bread on SCD was never on my radar ten months ago. However, it is possible. It helps give a little variety to your meals and satisfy even the appetites of growing boys and girls. Try my recipe and let me know what you think of it.
I am going to make this right now! I was reminded by Dr.Colwell last week that wheat is not my friend. Interestingly enough it is not an issue for the kids anymore, though dairy still is.
Dr.C did mention that your family was in to see him. Hope it was an encouraging visit….he can be very blunt at times. =)
Sounds good! What brand of almond flour did you use? Or how do I make my own?
I use Honeyville Grains as my almond flour source. I buy it in bulk for a relatively great price. You can also sign up for their emails and they send you discount codes, which I take advantage of whenever possible.
I tried to make my own once, but made almond butter instead.
Lara
Hi, I have a small suggestion about making almond flour yourself. Soak almonds for 24hrs , drain and rinse. Then place in a high speed blender with 1 tsp of honey and a dash of sea salt, add enough water to 3/4 fill the blender pitcher. Blend on high untill you’ve ground the nuts, strain this through a nut milk bag(this is exactly what you have, nut milk) the remaining nuts in the bag needs to be dehydrated then again ground in your blender ( they don’t turn to a paist, as the oils have been extracted during the milk making process) almond flour is a nut milk byproduct, or what I call a “two for one-er” . It helps , as almond flour and almond milk is so expensive . I hope it helps someone.
Trish.
Trish,
Thanks for the recipes and tips. You are right about how expensive both products can be. It is great to have a way to get both for the price of one. Thanks again, Lara