I’m so excited to share this SCD (Specific Carbohydrate Diet) Bagel recipe! It took me a few tries, but I finally came up with something I love. Typically when I make an SCD bread I don’t like it plain, but with these I can just toast them, add a little butter, and they are amazing!
What kind of pan do you need to make SCD Bagels?
I like to use silicon pans because they are easier to get the bagels out of. You can use donut pans to get the bagel shape. I use both mini-donut and regular donut pans.
How do you make SCD Bagels?
If you’re familiar with the Keto diet you may have seen some recipes for fathead dough – which uses cream cheese and mozarella that is mixed with almond flour. Every recipe I’ve seen for it also uses baking powder. I wanted to come up with an alternative that would work with SCD.
I use a hard cheese, in this case Provolone (but you can use a different kind – just one that melts well) and Farmer’s Cheese. I then adapted the ingredients to use baking soda instead of baking power and voila! I had a bagel recipe.
What do I need to make SCD Bagels?
- Donut Pans – mini or regular
- Coconut oil for prepping the pan
- Medium sauce pan
- Almond flour
- Farmer’s Cheese
- Provolone or other hard cheese, Parmesan also works well
- Lemon juice
- Baking Soda
- Eggs
- Everything Bagel Seasoning
Be sure to check out my video on how to make the bagels and subscribe to the Happy Gut For Life YouTube channel to keep up with all of my SCD videos!
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Equipment
- Donut Pans
Ingredients
- 1 ½ cups almond flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp lemon juice
- 2 large eggs
- 1 cup Farmer's cheese (or subsitute dry curd cottage cheese or very thick strained yogurt – strained at least 24 hours)
- 1 ½ cups shredded provolone (or substitute another hard cheese)
- 1 – 2 tbsp Everything But the Bagel topping (optional)
- 1 – 2 tbsp shredded Parmesan for tooping (optional)
Instructions
- Combine almond flour, baking soda, salt, and lemon juice in a large mixing bowl
- Whisk eggs
- Stir eggs into almond flour mixture until everything is well combined and set aside
- Heat a medium saucepan over medium-low heat
- Add Farmer's Cheese and stir to spread it out and start to soften
- Add shredded cheese
- Stir cheese constantly so they melted together to form one ball. Be careful not to let the cheese brown, lower heat if necessary
- Once cheese is melted and combined, add it to the almond flour mixture
- Stir briskly to combine. Don't leave lumps of cheese or almond flour, stir thoroughly to make sure the mixture is blended together
- Use hands to knead the dough to make sure everything is combined and to form it into ball.
- Place dough in freezer for about 15 minutes or refrigerator for 30 minutes
- Heat oven to 400°
- Lightly oil a silicon donut pan with avocado or coconut oil. If using a metal pan use a little more oil to keep the batels from sticking
- If using topping, sprinkle a little in each cup of the prepared pan
- Once dough is chilled, remove from freezer
- Press dough into pan until each cup is about 3/4 full
- Sprinkle with more topping if using
- Bake for 20 – 25 minutes until bagels are golden brown and feel light to the tough when pressed
- Cool in pan for about 10 minutes
- Remove from pan and cool the rest of the way on wire rack
- Store in refrigerator or freezer
Video
- Creamy Yogurt Queso: A Flavorful SCD-Friendly Dip for All Occasions - September 1, 2024
- Why the Medical Community Has Not Fully Embraced the SCD Diet as a Treatment for IBD - August 31, 2024
- Introducing Digestible Dialogues: Your New Go-To Podcast for Holistic Gut Health - August 25, 2024
I’m hoping these turn out well! I used 24hr dripped yogurt instead of DCCC and the dough was much wetter than the recipe indicated it was supposed to be. Thank you for this recipe!
Let me know how they turn out. I’ve always had good look using the strained yogurt.
do you have recipe that excludes the cheese and just includes the strained yogurt. thanks
For this recipe you do need the cheese. It helps provide the texture. You could try using farmers cheese and strained yogurt, but the texture might be different. I haven’t tried that.