SCD Recipe: Skillet Bread

The other night I used my new Instant Pot to make chili and I wanted to have some kind of bread with it. I don’t typically make SCD bread because I’m never quite satisfied with it. I decided to try something I had never made before and I’m so glad I did.

This Skillet Bread is very satisfying and versatile. I also enjoying cooking in my cast iron skillet. The skillet provides more of a crispy texture that I like for baked items.


This recipe combines coconut and almond flour, which I also think improves the texutre over just using almond flour. I used SCD yogurt, but you could also use coconut milk. A tip for using yogurt when cooking is to wisk the yogurt until smooth. This keeps it from separating and becoming lumpy during cooking.

You’ll also notice that I have date syrup listed in the ingredients. I recently purchased this and I love it! It has a deeper flavor than honey and is a little like molasses so it’s great for baking. It’s a little expensive and can be harder to find, so if you don’t have it, you can substitute honey.

When I make baked items using almond flour, I’ll typically toast leftovers. Almond flour items tend to be quite moist and toasting them in a pan with a little butter livens them up and adds great flavor.

I had my first slice with chili and then decided to get a little creative with the leftovers.

When toasting the bread it’s easiest to slice it through the middle to get two thin wedges – so they’re now closer to the thickness of regular bread.

I made cinnamon toast by adding a little cinnamon and honey to the top of the toasted wedges.

When I was growing up, I loved peanut butter and banana sandwiches. I decided to trying that here by topping my toasted wedges with some SCD-friendly peanut butter, sliced banana, and a little honey. This was my favorite and would be a great kids meal!

What will you make with your skillet bread?

SCD Skillet Bread

No ratings yet
Print Pin Rate
Course: Breakfast, Side Dish, Snack
Cuisine: Gluten-free, Grain-free, SCD Recipe, Sugar-free
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 pieces

Ingredients

Instructions

  • Preheat oven to 350 degrees
  • Heat butter in a 10″ cast iron skillet over medium heat until it’s melted
  • Swish butter around the pan until bottom and sides are coated
  • Pour melted butter into a large mixing bowl or stand mixer bowl
  • Keep butter in skillet melted by placing the pan over low heat while you prepare the batter or by placing in the warming oven
  • Wisk yogurt until smooth and add to mixing bowl
  • Add vinegar and honey and mix at medium speed for a minute
  • While mixer is running, add the eggs one at a time
  • After last egg is added, stop the mixer and add the coconut flour, almond flour, baking soda and salt. Tip: use a wire mesh strainer for the almond flour to sift any lumps out
  • Mix until just combined
  • Pour batter into the warm skillet
  • Bake for 30 minutes until toothpick, or knife, inserted in the middle comes out clean
  • Cool on wire rack for 15 – 20 minutes before cutting
  • Store left overs in refrigerator or freeze


Sherry Lipp
Latest posts by Sherry Lipp (see all)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*

This site uses Akismet to reduce spam. Learn how your comment data is processed.