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

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

Sherry Lipp
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