Sandwiches and the Specific Carbohydrate Diet don’t always go together. I’ve made some pretty good subsitutions using lettuce, but sometimes I want a more traditional sandwich that uses some kind of bread.
I always have a hard time finiding SCD bread that I like for sandwich. A lot of times the texture is too soft, the bread is too small, or the taste doesn’t blend well with my sandwich toppings.
When I came scross this Keto Bagel recipe from Wholesome Yum, I couldn’t wait to try it out. It just needed a couple of modifications to make it SCD. The first time I tried it out I forgot to add the eggs. It was a happy mistake because the biscuit-like cheese bread that turned out was pretty tasty! It also made a good savory crust.
This time I put in the eggs and came up with these sandwich rounds. They were thinner than bagels and they spread out and obliterated the hole, but they were perfect for sandwiches!
SCD Grain-free Sandwich Rounds
Ingredients
- 1 1/2 cups almond flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp lemon juice
- 2 large eggs
- 2 cups shredded hard cheese (I used sharp white cheddar for this)
- 1/2 cup Farmers Cheese (or DCCC) You can substititue strained yogurt (make sure it’s very thick like cream cheese)
Instructions
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In a large mixing bowl, combine almond flour, baking soda, and salt until combined
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Add eggs and lemon juice, whisk to combine with dry ingredients
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Add shredded cheese and farmers cheese to a medium saucepan
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Heat over medium-low heat until cheese melts together, stirring frequently
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Once cheese is melted remove from heat and add it to the almond flour mixture
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Stir to thoroughly combine – make sure there are no big lumps of just cheese or almond flour mixture
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Knead with hands until the mixture becomes dough-like
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Place dough in freezer for 15 minutes or refrigerator for at least 30 minutes to firm up
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Heat oven to 400 degrees
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Line baking sheet with parchment paper
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Divide dough into six parts, roll sections between hands to form a long piece, and form into a ring on the baking sheet
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Bake for 15 – 20 minutes until rolls are firm and golden brown
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Cool completely and store in an air-tight container in the refrigerator for up to a week
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Toast in a toaster oven or frying pan to reheat and serve
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