SCD Recipe: Grain-free Cauliflower Bread

What is Cauliflower Bread?

We know by now that cauliflower can become many things – pizza crust, tots, a substitute for rice and mashed potatoes and the list seems to go on. Did you know it also makes a great bread?

Yes, you can do something similar to the cauliflower pizza crust and form it into a toast shape, but I mean like a real baked bread. It’s true you can and this is now my favorite grain-free SCD™ bread. It’s light nd has a very bread-like texture. It also has a real crust!

It’s great for toast and sandwiches. If you’re wondering about a cauliflower taste – it’s not there. I can’t detect a cauliflower taste at all.

How Do You Make Cauliflower Bread?

It’s very easy to make. You will need a few things:


Select Ingredients:

  • Blanched Almond Flour
  • Cauliflower – one 16 ounce bag of crumbles was perfect for this
  • Eggs
  • Baking soda
  • Apple Cider Vinegar
  • Butter
  • Olive Oil

Cauliflower Bread Baking Tips

Even if you start with pre-riced cauliflower or crumbles, you’ll want to use the food processor to make them even finer. You want to turn the raw cauliflower into crumbs.

You’ll definitely want to use parchment paper to line your pan. See the photo in the recipe to see how I used one piece to overlap the long sides and the bottom of the pan. This makes removing the bread from the pan easy.

How Do You Store the Cauliflower Bread?

Since anything made with almond flour tends to sweat a little bit, I like to wrap in a paper towel. Luckily this bread didn’t do that as much as others, maybe becuase it’s lighter than regular almond flour bread.

Store the bread in an air-tight bag for container in the refrigerator for up to a week. Store in freezer for up to three months. If storing in freezer, I like to slice bread and put parchment paper between each slice then wrap the whole thing in parchment paper and put in a freezer bag. This makes it easy to get only a couple slices out at a time when you want it instead of having the thaw the entire loaf.

How To Serve Cauliflower Bread

I like to toast a bit before serving. I think it tastes best toasted, especially after it’s been in the fridge a couple of days. This bread makes great sandwiches. I’ve used it for turkey, tuna, and even grilled cheese. Its also just fine for toast with butter or for peanut butter and jam.

Give this recipe a try. I know you’ll love it!

Want to have my recipes emailed to you? Sign up here.

Grain-free Cauliflower Bread

Course Bread
Cuisine Keto, Paleo, SCD
Keyword cauliflower bread, crohns, crohns diet, gluten free, grain free, grain free recipe, scd bread, scd diet, scd recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 1 loaf


  • 3 cups riced cauliflower
  • 6 large eggs – separated
  • 1 ¼ cup blanched almond flour
  • 1 ½ tbsp butter – melted
  • ¼ cup olive oil
  • 1 tsp baking soda
  • ½ tsp apple cider vinegar
  • 1 tsp salt


  1. Heat oven to 350°F

  2. Line bread pan with parchment paper – use one sheet to cover the long sides and bottom, fold against the short sides of the pan

  3. Rice cauliflower in food processor – even if you buy pre-riced you'll want to make it as fine as possible

  4. Steam cauliflower in mircrowave until it is soft – you can also gently steam in a pot or pan on the stove, just make sure it doesn't start to brown

  5. Allow cauliflower to cool a bit

  6. While cauliflower is cooling, separate eggs

  7. Place the whites into a mixing bowl or stand mixer bowl and set the yolds aside

  8. Beat egg whites until stiff peaks form

  9. Set beaten egg whites aside

  10. When cauliflower is cool enough, place in a clean dish towel or mesh bag and squeeze out as much water as you can – there should be a fairly dry ball of the cooked cauliflower and it will be reduced in size by about half – 1 ½ cups or so left. Set strained cauliflower aside,

  11. Add the egg yolks, almond flour, melted butter, olive oil, baking soda, apple cider vinegar and salt to large mixing bowl or stand mixer bowl

  12. Beat for a beat at medium speed until everything is combined

  13. Add the cauliflower

  14. Beat at medium speed until the cauliflower is thoroughly mixed in

  15. Carefully fold in a third of the whipped egg whites using a spatula. You want the batter to remain airy. Contiue adding the rest of the egg white, gently folding in until they are mixed with the batter. Don't stir them in, just incorporate so they are mixed with the batter, but still airy

  16. Pour batter into parchment-paper-lined bread pan

  17. Bake for 50 – 55 minutes until bread is firm on top in the middle of the loaf

  18. Cool in pan on wire rack for 15 – 20 minutes

  19. Lift loaf out the pan using the parchement paper and place the loaf on the wire rack

  20. Cool completely before slicing

  21. To store: Wrap loaf in paper towel and place in an air-tight bag or container. Store in refrigetor for up to a week. Freeze bread for up to three months – freezing tip – slice bread and place pieces of parchment paper between each slice before freezing.

Sherry Lipp
Latest posts by Sherry Lipp (see all)

Leave a Reply

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.