SCD Skillet Bread

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


  • 1/4 cup butter
  • 3/4 cup SCD yogurt
  • 1 tsp apple cider vinegar
  • 1/4 cup date syrup or honey
  • 5 large eggs
  • 1/4 cup coconut flour
  • 2 1/2 cups almond flour
  • 1 tsp baking soda
  • 1/2 tsp salt


  1. Preheat oven to 350 degrees

  2. Heat butter in a 10" cast iron skillet over medium heat until it's melted

  3. Swish butter around the pan until bottom and sides are coated

  4. Pour melted butter into a large mixing bowl or stand mixer bowl

  5. Keep butter in skillet melted by placing the pan over low heat while you prepare the batter or by placing in the warming oven

  6. Wisk yogurt until smooth and add to mixing bowl

  7. Add vinegar and honey and mix at medium speed for a minute

  8. While mixer is running, add the eggs one at a time

  9. 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

  10. Mix until just combined

  11. Pour batter into the warm skillet

  12. Bake for 30 minutes until toothpick, or knife, inserted in the middle comes out clean

  13. Cool on wire rack for 15 - 20 minutes before cutting

  14. Store left overs in refrigerator or freeze