SCD Recipe: Parmesan Rolls and Crackers

I rarely use dry curd cottage cheese because it is hard to find. The only place I find it is at Whole Foods. There is not a Whole Foods all that close to me (next year there will be one a little closer finally), I don’t get to do much grocery shopping there. Back when I first started the diet I used it all the time because my local grocery store carried it. I guess I was the only one to buy it because it disappeared from the shelves. Long story short – I bought some the last time I was at the far away Whole Foods, and I had forgotten how much better the texture of almond flour bread is when using dry curd cottage cheese. I was able to slice one of my rolls and make some toast.

Here’s my recipe:

3 cups almond flour – use the finest grain you can find (I use the Honeyville)
1/2 cup grated parmesan
1 Tbsp dried parsley
2 tsp dried basil
1/2 tsp salt
1/2 tsp baking soada
1 tsp vinegar (I used red wine because that is what I had)
2 eggs
3 Tbsp melted butter
3/4 cup dry curd cottage cheese
1/2 cup water

Preheat oven to 325 degrees.

Sift almond flour into a large bowl. Stir in the rest of the dry ingredients.

Place all the wet ingredients and dry curd cottage cheese into a blender. Blend until smooth.

Stir the wet ingredients into the dry ingredients.

Line a baking sheet with parchment paper.

Form the dough into desired size of rolls. I made six big (bun size) rolls and then put the rest in a little round Corning Ware dish (probably about 3 or 4 inches), that I spayed with a little olive oil. This was what I used later for crackers.

Bake for 55 minutes until bread is golden brown and does not feel mushy when you touch the top of it.

To make crackers –

Refrigerate the bread for a few hours.

Preheat oven to 250 degrees.

Slice the bread into 1/4 inch thick pieces.

Bake for 30 – 45 minutes until crackers are very crispy – they should be a little like Melba toast.

Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

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8 thoughts on “SCD Recipe: Parmesan Rolls and Crackers

  1. I’m obsessed with these. I have my sunny side up eggs on it, I make chicken salad with the chicken from my soup and the scd mayo recipe and throw it on top, I’m going to try egg salad, endless ideas! Thanks again.

    How can I freeze these?

  2. I usually just throw them in a freezer bag. They have to be toasted after I think, but I like them better toasted anyway. Yeah they do make good sandwiches.

  3. These are really good. My adult son is special needs [28yo with VCFS (Velo-Cardial-Facial Syndrome)] and was diagnosed with Crohn’s 3-5 yrs ago. He just had his first flare-up and was upgraded from mild to severe and put on prednisone to be tapered to Remicade in 2 mths. While I have been eating Paleo for 2 yrs, my son has only been Paleo at home by default. He’s been really depressed with giving up bread, etc. I made these today (entering Phase III) for him and made a tuna sandwich out of it. I made Paleo mayo and added some cheese to the sandwich. He was very happy! and said he would be ok with using this for other sandwiches (egg salad, chicken salad, etc.). I loved the egg flavor of these and especially the lightness of them, unlike some other nut/coocnut pancake recipes. Thanks!

  4. Most of the recipes in my SCD book and the ones here for bread or crackers need dry curd cottage cheese. I have tried several stores and they do not carry such an animal so what can i substitute without too much fuss?

    1. I have been using homemade cheese made from half and half yogurt(you can also use heavy cream yogurt if you find you like that better) – just suspend it in cheese cloth (I hang it from a cupboard knob) over a bowl on the counter to collect the whey, which I discard. It will take 3 days, and I was squeemish to leave dairy at room temp for so long, but I quickly realized this was absolutely fine.

      I actually don’t even know what dry curd cottage cheese is like! I’ve never been able to find it, or “hoop cheese”. But recipes requiring those turn out well using my cheesecloth cheese, so?? who knows.

      This cheese is also great in zucchini lasagne, and for cheesecake, quiche, etc. I have been on the SCD for over 13 months now, and being able to make this soft cheese has opened up a world of recipes for me, including many of Martha Stewart’s!

    2. I found directions to make dry curd cottage cheese. You put your normal cottage cheese into a collander, put it in the sink, run cool water over the cottage cheese until it runs clear. I’ve done this 3 times now to make bread. Works! When a recipe calls for 1 cup I wash about 1 1/4c to account for the liquid

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