As I have continued on the Special Carbohydrate Diet (SCD), the most fun has been experimenting with baking. Because the SCD is totally grain-free, baking is done completely with almond flour. In Elaine Gottschall’s book that I previously referenced, Breaking the Vicious Cycle, she explains the need for blanched almond flour. This is almonds with the skin removed. Because almond flour can be costly, I have found a brand on Amazon that is not only really good, but cost-effective.
I have made many different muffins, breads and breakfast treats using this almond flour. My husband, Brian, has been thrilled with each recipe. These were the Cinnamon Coffee Cake Muffins from Lucy’s Cookbook that I referenced in the last post. Next to it is Lois Lang’s Luscious Bread. We use that recipe to make our sandwiches. It slices and toasts well.
Here is a pic of a sandwich made with the bread. It is a small loaf, so Brian usually makes two sandwiches. I also poached some pears for my lunch this day, because initially, only cooked fruit is allowed for better digestion.
These Parmesan Onion Rolls are absolutely delicious! We use these as hamburger buns, for chicken breasts sandwiches or anything you’d want a moist, tasty roll. Interestingly, I had not been able to eat Parmesan for over two years, but I have no problem with these.
Hope you liked the pics of my baking fun. I have been enjoying myself, experimenting with different recipes. Some of our favorites are Apple Cinnamon Muffins, Banana Muffins, Carrot Cake Muffins and Peanut Butter Brownies.
The best part about these recipes is that they are high in protein because of the almond flour and low in sugar. They do all have butter as the fat, but I sometimes cut down a little on the amount without any change in taste or texture.
And the even better part is that I have been able to enjoy and tolerate without any mast cell reactions all of the recipes except for one… the lemon blueberry muffins. This is the second time lemon has caused a reaction, so it is safe to say lemon is out… for now.
I am having fun baking the SCD way and will continue trying new recipes. I am now two months into SCD and doing well. I have learned a few things about my body, it’s reaction to SCD and how to go forward. Stay tuned to the next post.