No-fall SCD Bread

If you’ve ever made SCD bread, you know how fickle it can be. During cooking, it collapses creating an ugly slump in the middle of the loaf, and when you try to eat it, it crumbles. But, with a little extra attention in the end, you can keep it from falling apart so easily. The trick is to slow down the cooling process.

Here’s the recipe, adapted from Keri’s French Toast Bread at SCDrecipe.com:

2 ½ cups almond flour (blanched)
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon apple cider vinegar
1 cup homemade SCD yogurt
3 eggs

1. Preheat oven to 350 F.
2. Whisk eggs by hand or mixer until blended. (This is different from the original recipe, indicated that eggs should be separated and the whites beaten until stiff. Do not separate the eggs.)
3. Add the yogurt to the eggs and stir until eggs are distributed.
4. In a separate bowl, add the baking soda, salt and almond flour together. Sift if necessary.
5. Add the apple cider vinegar to the egg mixture and stir. You should see bubbles form.
6. Dump the dry mix (baking soda, salt, almond flour) into the egg+yogurt mix and stir gently until the batter is completely moistened. Don’t overmix.
7. Pour into a loaf pan, preferably one lined with parchment paper.
8. Cook 45-55 minutes, depending on the size of the pan, until a toothpick in the center comes out clean.
9. Turn the oven off, but leave the pan in place.
10. Prop the oven door open a few inches to let some of the heat escape.
11. Keep the bread in the oven for 15-20 minutes (or longer) so that it cools slowly. This will help prevent the saggy middle that often plagues SCD bread. Keep an eye on it to make sure it doesn’t burn.

Another trick I use is to multiply the recipe by 1.5 and make one slightly larger loaf — lined with parchment — in a large toaster oven. This small size of the oven makes it easy to prop the door, and the oven cools off slowly enough to prevent drooping, but quickly enough to prevent burning.

After I remove the bread from the oven, I let it cool completely, in the pan before lifting it out via the parchment paper, placing it on a cutting board and slicing it. Then I place each of the slices on a lined cookie sheet and freeze them until we need them. That maintains their shape, and prevents the bread from spoiling before we use it.

When we’re ready to eat it, I agree with Keri that it’s best toasted, although we usually do that in a pan with a little butter, or in the toaster oven, but again with a little butter. The fat seems to help it stick together better.

The slow-cooling trick also works with other SCD baked treats, like these muffins.

Happy Eating!

Low-carb SCD Bento, or Where to Score a Phenomenal Menu Planner

Photo used under Creative Commons from gamene

Without whining about all of the details, I’ll tell you that I spent 17 hours this past weekend cooking. Am I crazy? Probably. But when my husband mistakenly said earlier this weekend that I was “enthusiastic” about my daughter’s diet, I had to correct him. “I’m not enthusiastic; I’m desperate.”

Those of you who have kids with behavioral and/or digestive issues know that the reward of the hard work of a successful dietary endeavor is no comparison to having a child who’s out of control, unable to attend class, or sit in a car seat, or worse yet losing weight due to malabsorption.

My daughter has been on the SCD for three years and for the first time, getting her to stay on the diet is becoming problematic now that she is in kindergarten. My heart goes out to her. I know that she wants be like other kids, but within the past few weeks she’s started getting snacks from her table mates at school, sneaking her sister’s food at home, and most embarrassingly, stealing a forbidden candy from a store while my husband was distracted paying the bill. Ouch! So much for my perfect parenting award.

I’m hoping to redeem myself, and make her life a little easier, by upping my game when it comes to the lunches and snacks she takes to school. She can be picky when it comes to food, especially in her lunch—while her friends are watching—and that in combination with the restrictions of easily transportable, ready-to-eat SCD food, led me to contemplate Bento.

Never heard of Bento? Me neither until recently. But what kid wouldn’t love supremely cute lunch boxes filled with scenes of forest animals, or comic characters—not just lunch, but art? Granted, traditional Bento foods are not SCD, gluten-free, or even low-carb, but I’m on a mission and I won’t let that stop me.

I’ve found a phenomenal Bento site, chock full of resources, including recipes, pictures (definitely the most helpful), and equally as important for thinking ahead—and for getting one’s family to stick to the plan—is a meal planner. I have been using meal planners of one sort or another for years, but this is the Holy Grail of (on paper) meal planners.

It’s a full week, with breakfast, lunch, dinner, and snacks for each day, along with extra space for notes and a shopping list, but the best part is the Bento lunch section. It is organized graphically, which means that the lunch section looks somewhat like a mini Bento box and each section is proportional to how much of that type of food: protein, carbs, vegetables, fruit/snacks, you should include in your lunch. Obviously, for the SCD Bento, one has to alter it a bit.

If you would prefer more Americanized Bento lunches for kids, check out bentolunch. The Bento photos in the masthead alone are worth the visit, but you’ll want to make sure to check out the What’s For Lunch weekly post where commenters leave pics of their cute Bento lunches.

If you have a cute SCD, gluten-free, or low-carb lunch site or picture to share, I’d love to hear about it in the comments.