It has been almost a year since The Special Belly was born, and it’s high time I present you with one of my most trusted recipes. This SCD Legal Sandwich Bread has been a staple in our house for years. While on the Specific Carbohydrate Diet, grains, and thus traditional sandwich breads, are not allowed. Salads are my go-to for lunches, but my daughter loves packing a sandwich in her lunchbox. I have tried many different variations of SCD legal sandwich breads, but I just keep coming back to this one. I have made this bread at least 100 times (seriously!) and could recite the recipe in my sleep! This sandwich bread is delicious on its own slathered with butter (yum!), but mild tasting and sturdy enough to create a monster breakfast or deli style lunch sandwich. It also toasts up beautifully and makes a really yummy French toast!
The original inspiration for this bread came from THIS recipe. The original version is lovely and I have made it exactly as written countless times. In the past couple years, however, I have become increasingly conscience of how much almond flour we eat. It is easy to overindulge in almonds when on the SCD diet because there are so many incredible recipes with almond flour as the base. The original bread is made with all almond flour AND almond butter. I began experimenting with different nut butters and finally substituting coconut flour for some of the almond flour. I think I hit the sandwich bread jackpot! The result was a balanced mix of ingredients without sacrificing flavor or “sandwichability”!
~ Pro Tip #1~
When substituting coconut flour for other nut flours, 1/4 cup coconut flour = 1 cup almond or other nut flour.
Why this is our Favorite SCD Legal Sandwich Bread
SIMPLE– With grain-free baking, we don’t use yeast and wheat flour. The “breads” we make don’t need to proof or rise. Simply dump all of the ingredients in a food processor, blend and bake. In less than an hour, you will have a finished loaf of bread!
DELICIOUS– Yes friends, this bread will not disappoint! If you are new to the grain-free lifestyle, you may be really missing those carbs. But this bread satisfies that craving and more! You can use this bread just like you would any store-bought sandwich bread. And while the taste is not like a traditional bread, I find the nutty, slightly sweet flavor superior!
NATURALLY NUTRITIOUS– No empty carbs here! This bread is made with all whole food ingredients. It is packed with protein and nutrients. The only problem you will have is not eating the whole loaf in one day!
CUSTOMIZEABLE– This recipe is very forgiving. I have substituted ingredients with what I have on hand many times and the bread still turns out great! Try these variations:
Don’t have coconut flour? Use all almond flour: 1 and 3/4 cups total
Want to add more protein? Try subbing red lentil flour for an equal amount of almond flour.
Ran out of nut butter? Use tahini instead.
Can’t find butternut squash? Use fresh acorn squash or pumpkin instead.
Don’t have time to roast a squash? Use canned pumpkin.
~ Pro Tip #2~
To save time, roast a large butternut or acorn squash, measure 1/2 cup portions and freeze! When the need for bread arises, just thaw a portion in the microwave.
If you love grain free breads, check out these other tasty recipes!
One of my most trusted recipes, this is our family’s Favorite SCD Legal Sandwich Bread! I have made this recipe countless times and each time it creates a delicious loaf perfect for lunchbox sandwiches, French toast, avocado toast and more!
Ingredients
Scale
4 eggs
1/2 cup butternut squash- cooked and mashed (can substitute cooked acorn squash or pumpkin)
1/2 cup cashew butter (can substitute almond or any other nut butter or tahini)
1. Preheat oven to 350 degrees. Line (at least) the bottom of an 8 x 5 loaf pan with parchment paper.
2. Add the eggs, cooked and mashed squash, nut butter, olive oil, apple cider vinegar and honey to a food processor and combine until smooth.
3. Add the remaining ingredients, almond flour, coconut flour, salt and baking soda and process for 20-30 seconds until combined.
4. Pour the batter into the prepared baking dish and bake at 350 degrees for 30-40 minutes. You will know its done when it is firm to the touch in the middle. The bread will continue to firm up as it cools. **If the top starts to get too brown, loosely cover the bread with aluminum foil.
5. Cool for 20 minutes on the counter before removing from the pan. Run a knife along the sides of the pan to release the bread. Continue to allow the bread to cool completely on a rack.
6. Store the bread in an airtight container in the refrigerator.
Notes
* Please read the post for suggestions on variations. This recipe is VERY forgiving and you can substitute many of the ingredients (if necessary for allergies, etc) with outstanding results!
* To reheat (if desired) simply slice and pop in the toaster.
* Make a double batch and freeze for later use. This bread freezes beautifully.
13 thoughts on “Favorite SCD Legal Sandwich Bread”
Absolutely delicious bread recipe. I love that it has hidden veg in it, which is great for my toddler. Not only does it taste good, but it uses less of the more expensive ingredients commonly used in SCD bread. I’ve made it with cashew + butternut and also almond + acorn squash, both times a perfect loaf.
Awesome, Julie! I’m so glad you love it as much as we do. And you’re right, it is so versatile- switching types of squash and nut butters is a great idea. I even made a loaf last week using tahini vs nut butter and I love the subtle difference in taste!
Hi. I have tried many scd recipes with poor results.
I’m a little nervous and hate wasting food/ingredients.
I will be trying this with lentil flour & coconut flour.
Wish me luck !
Thank you for visiting the website and for the comment! I know exactly how you feel- I also hate wasting food/ingredients. I do typically make this recipe as written with almond flour and coconut flour (though I have tried it once or twice subbing almond for lentil flour). If you want a bread using lentil and coconut flour specifically, try this grain-free focaccia bread from the website. It is a winner and is loved by the whole family! https://thespecialbelly.com/savory-grain-free-focaccia-bread/
Please let me know how the sandwich bread turns out!
A sure winner !
I over cooked it for 50 minutes because the wooden skewer was coming out wet.
Should have been patient and let it finish rested.
Delishious !!!
★★★★★
Yay! I am so glad to hear that you are happy with it! And yes, you are right. The bread will firm up more as it cools. This is our go-to bread for sandwiches, avocado toast, French toast or topped with honey and peanut butter.
Thank you so much for the feedback! Enjoy!
My loaf is very flat,. One slice is about half the length of a slice of sandwich bread. Any ideas to make it rise more? I used all almond flour if that makes a difference?
Hi Shawn! Thanks for writing. The loaves I make are not as tall as a store bought loaf either. This bread will not rise as much as a yeast bread. Think of the texture and style more like a traditional sweet bread (banana or pumpkin).
But I can suggest using a smaller loaf pan if you want a taller more traditional shaped slice of sandwich bread. My other suggestion if you want larger slices is to use a baking dish or even a sheet pan, maybe 11×13. Once baked you could cut squares to whatever size you want and then slice horizontally to create a more traditional sized slice.
Hope these suggestions help!
All good suggestions, thanks! I didn’t expect it to rise like normal bread but I am comparing my slices to the ones in your pic (with the peanut butter and jelly). Yours definitely look bigger than mine. I will try a smaller loaf pan next time.
By the way, the bread is delicious! Much better than I expected from a non-wheat bread. It will definitely scratch that bread itch! 🙂
★★★★
Glad you like it! My daughter likes toasting the bread after slicing it before she makes a sandwich. It also makes good French toast 😁
Hi Diane! You can but the result will be slightly different. Red lentils are a touch sweeter, more mild and have a “lighter” texture. Brown (green) lentils will work but the bread may be a bit more dense and have a slightly more earthy flavor.
With that said, I have used brown/green lentil flour in breads myself and we still enjoyed the result!
One tip, when grinding the lentils to make flour, I always sift the flour before baking with it to remove the larger bits.
Absolutely delicious bread recipe. I love that it has hidden veg in it, which is great for my toddler. Not only does it taste good, but it uses less of the more expensive ingredients commonly used in SCD bread. I’ve made it with cashew + butternut and also almond + acorn squash, both times a perfect loaf.
★★★★★
Awesome, Julie! I’m so glad you love it as much as we do. And you’re right, it is so versatile- switching types of squash and nut butters is a great idea. I even made a loaf last week using tahini vs nut butter and I love the subtle difference in taste!
Hi. I have tried many scd recipes with poor results.
I’m a little nervous and hate wasting food/ingredients.
I will be trying this with lentil flour & coconut flour.
Wish me luck !
Thank you for visiting the website and for the comment! I know exactly how you feel- I also hate wasting food/ingredients. I do typically make this recipe as written with almond flour and coconut flour (though I have tried it once or twice subbing almond for lentil flour). If you want a bread using lentil and coconut flour specifically, try this grain-free focaccia bread from the website. It is a winner and is loved by the whole family! https://thespecialbelly.com/savory-grain-free-focaccia-bread/
Please let me know how the sandwich bread turns out!
A sure winner !
I over cooked it for 50 minutes because the wooden skewer was coming out wet.
Should have been patient and let it finish rested.
Delishious !!!
★★★★★
Yay! I am so glad to hear that you are happy with it! And yes, you are right. The bread will firm up more as it cools. This is our go-to bread for sandwiches, avocado toast, French toast or topped with honey and peanut butter.
Thank you so much for the feedback! Enjoy!
My loaf is very flat,. One slice is about half the length of a slice of sandwich bread. Any ideas to make it rise more? I used all almond flour if that makes a difference?
★★★★
Hi Shawn! Thanks for writing. The loaves I make are not as tall as a store bought loaf either. This bread will not rise as much as a yeast bread. Think of the texture and style more like a traditional sweet bread (banana or pumpkin).
But I can suggest using a smaller loaf pan if you want a taller more traditional shaped slice of sandwich bread. My other suggestion if you want larger slices is to use a baking dish or even a sheet pan, maybe 11×13. Once baked you could cut squares to whatever size you want and then slice horizontally to create a more traditional sized slice.
Hope these suggestions help!
All good suggestions, thanks! I didn’t expect it to rise like normal bread but I am comparing my slices to the ones in your pic (with the peanut butter and jelly). Yours definitely look bigger than mine. I will try a smaller loaf pan next time.
By the way, the bread is delicious! Much better than I expected from a non-wheat bread. It will definitely scratch that bread itch! 🙂
★★★★
Glad you like it! My daughter likes toasting the bread after slicing it before she makes a sandwich. It also makes good French toast 😁
Can I use brown lentils to grind for the flour?
Hi Diane! You can but the result will be slightly different. Red lentils are a touch sweeter, more mild and have a “lighter” texture. Brown (green) lentils will work but the bread may be a bit more dense and have a slightly more earthy flavor.
With that said, I have used brown/green lentil flour in breads myself and we still enjoyed the result!
One tip, when grinding the lentils to make flour, I always sift the flour before baking with it to remove the larger bits.