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Sandwich Rounds {almond flour}

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Comfy Belly: Sandwich Rounds

Ok, let’s talk sandwich rounds.

Comfy Belly: Sandwich Rounds

There a couple of bread recipes in my SCD cookbook that you can use to make sandwichs, including this recipe for flat rolls or sandwich “rounds”. It produces a round piece of bread that tastes like a sweet roll, doesn’t fall apart, and is easily tweaked to your liking. They don’t have much elevation so they’re not a typical roll, really more of a hybrid of a roll and a flat bread.

To create variety try different toppings. My personal favorite is a pinch of sea salt, poppy seeds, and sesame seeds. Onion and garlic bits or dried garlic powder would be good too. Sprinkle the topping after the rounds are poured onto the cookie sheets, and then bake. Read the recipe head notes to the recipe for tips on reducing the sweetness and adding an egg wash close to the end of the baking time.

Comfy Belly: Sandwich Rounds

My favorite use of these rounds is for panini or grilled sandwiches like the apple, cheese, mustard panini in my SCD book and in the photo below. And here’s a fun site for more panini ideas.

Comfy Belly: Sandwich Rounds

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Sandwich Rounds {using almond flour}

Yield 12 rounds

These are a bit on the sweet side so to make them a bit less sweet you can probably remove 1 tablespoon of the honey from the recipe and replace it with a tablespoon of yogurt or milk (this needs to be tested). You can also add a pinch of salt for a slightly salty sandwich round. Some readers have omitted the sweetener entirely and say they still taste great! 

For the version with coconut milk there's no need to spread them out; just pour the batter on the baking sheet and leave about 2 inches of space between each round. The yogurt batter is thicker so you might want to spread them a bit if you want them wider, or add more batter.

To make these dairy-free replace the yogurt with a dairy-free yogurt or dairy-free milk. To give the tops a shine brush them with egg white about 5 minutes before they're ready to come out of the oven. If you find that you’re going through these rounds rather quickly, you can double or triple the recipe and then store the rounds sealed in the refrigerator for about a week, or freeze for a month or so. Place parchment or wax paper between the rolls to keep them from sticking. 

And if you want perfect sandwich rounds, a reader uses these muffin top pans for this recipe. 

This recipe makes about 12 small or 6 large rounds. 

 

Ingredients

  • 2 1/2 cups (240 g) blanched almond flour
  • 1 teaspoon baking soda
  • 1 cup (57 g) yogurt (or coconut milk or other milk)
  • 1/4 cup (60 ml) unsalted butter, melted (or ghee, coconut oil, or palm shortening)
  • 3 large eggs
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon of toppings such as poppy seeds, sesame seeds (optional)

Instructions

  1. Preheat your oven to 350°F/175°C. Line 2 ore 3 (depending their size) baking sheets with nonstick baking mats, parchment paper, or other nonstick material.
  2. Place all the ingredients, except any toppings, in a food processor or blender; blend until creamy. Alternatively, you can blend with a mixer or whisk.
  3. Pour 2 tablespoons of batter into pancake-like circles onto the prepared baking sheets, leaving about 2 inches between each roll. Feel free to make larger rolls by adding another tablespoon or so. If the batter is thick you can spread it around a bit with the back of a spoon.
  4. Sprinkle with your chosen toppings and bake for 15 minutes, or until the rolls brown slightly on top. If you’re making larger rolls, they’ll take a few more minutes to brown and firm up sufficiently. Don’t be afraid to go a little brown with these—that will make them firmer and add a tasty crunch at the edges.
  5. Slide a knife or spatula under each roll and remove to a cooling rack. Let cool completely, seal, and store in the refrigerator for a week or so or in the freezer for a few months.

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Comments

  1. You have made my day. We used to love the sandwich rounds from the bread aisle but thought we had given them up forever. Will make these tomorrow and surprise my 3 boys. Thank you.

    Reply

  2. Thank you, thank you, thank you! Please…would you mind telling me the coconut flour version of this so I can make it?

    Reply

  4. I can’t seem to get hold of blanched almond flour, and I’ve just read an article saying that too much almond flour is bad for you. I wondered if you have tried making this recipie with coconut flour, do you think that would work?

    Reply

    • Yes, you don’t want to fill up on too much almond flour but these are quite thin and mostly egg and flour. That said, I avoid breads that are heavy on nuts as well, so I agree with you (that goes for cashews, almonds, pecans, and others). I would like to create something like this using coconut flour. Just hasn’t happened yet. Best wishes.

      Reply

  5. So what happens if you omit the sweetener? if you want it to be more like regular bread without a sweetness to it? Does it not taste good?

    Reply

  7. How sturdy are these? I’ve been using the “Sandwich Buns” recipe from Melissa on Satisfying Eats and they’re wonderful, but not very sturdy at all…they are a coconut flour/almond flour mix. 🙂

    Reply

  8. OH. MY. WOW. I made this over the weekend, and it is spectacular! I say “this” and “it” only bc I ended up spreading the batter in to a long rectangular pan and then cutting it equally for sandwich tops and bottoms. It is even better toasted or pan “fried” 🙂 Making another batch today, only this time I am using a muffin top pan! Definitely a keeper <3

    Reply

  9. We used 1 cup of kefir and ended up with a pancake batter…we wondered if 1 cup of liquid was a typo? We ended up with one solid joined together “pancake” on the parchment paper and the rest of the batter we cooked in a muffin top pan and they turned out like muffins. They do taste good.

    Reply

  10. allison, when you cooked the batch on a sheet pan did yo use foil or spray or put dirctly on the pan? also, did it change cook time? great idea btw.

    Reply

    • yes, a reader said she had success mixing almond and coconut flour together (it’s on facebook but I’ll copy it here).

      From Karen: “I was short 1/2 c. of almond flour and replaced it with 2T. Coconut flour. They turned out great with a little bit lighter texture. I also topped some with cinnamon, they make a great quick breakfast to go.”

      Reply

  14. THESE ARE FANTASTIC! I’ve been panini deprived since I went GF 18 months ago. I made 2 panini sandwiches this weekend, so far! Now I’m going to try a couple rounds for the burgers my husband is grilling…

    Thank you so much!

    Reply

  15. You can substitute soaked, sprouted and dehydrated sunflower seed flour for almond flour
    in any recipe I’ve tried so far. Organic sunflower seeds are easier to come by and less pricey than almonds. I haven’t tried this recipe with sunflower seeds yet, but will post once I do.

    ? for you….has anyone tried making this without the eggs? We have one with egg allergies, so wondered if I could use squash or some other liquid that might bind in place enough for these to work? She is also allergic to flax seed and other obvious egg substitutes.
    Thanks!
    Tina

    Reply

    • I tried this today and subbed in tapioca flour for 1/3 of the flour total as I ran out of almond flour. I did not use eggs – just a splash of milk extra. They were absolutely perfect – soft enough to be yummy, but held together to the last bite of ham and cheese sandwich!

      Reply

  19. Have a look at chickpea flour pancakes (socca) I have to avoid eggs as ibhave a sulfite intolerances and eggs are quite high in sulfites

    Reply

  20. I used coconut/palm sugar (instead of honey) and regular milk in mine. Since they’re cooked, the palm sugar works nicely. Also, it doesn’t work well to spray cookie sheets, they spread out way more and still stick. The silpat ones came out much thicker and didn’t burn like the others did.

    Reply

  21. I added some shedded mild cheddar cheese – not much – and sprinkle Za’atah (Middle Eastern food spice/thyme mixture) on the top with the sesame seeds – a big hit!

    Reply

  24. I use these for personal size pizza crusts. Sprinkle with basil and oregano, top with cheese, thin tomato and onion slices, then add whatever after. YUM!

    Reply

  27. I have made these with coconut milk and yogurt. I was very (pleasantly) surprised at the difference. The coconut milk recipe was much firmer-great for personal size pizza crust. The yogurt was much lighter in color and fluffier (turned the heat down in the oven to 300 degrees F for the second batch). Love this recipe. Going to try for cookies next with the honey, and maybe some nuts and dates.

    Reply

  30. I made this and im in love!
    I used ghee,a pinch of himalayan salt,and almond milk…works perfectly!
    thank you so much!! 🙂

    Reply

  31. Just so you know-You deserve a gold medal for this recipe!
    Basic and incredibly versatile. I have had no flops. This is how I spend my Saturday mornings, making bread for the week. I sweetened and works wonderful for waffles.

    Reply

      • I have been having difficulty finding a cookie recipe with the correct texture. I added in 1/2 cup honey, 2 cups chopped walnuts, 1 cup shredded coconut (I will probably add more next time), 1 tablespoon vanilla, 1/2 tsp salt. I finally have cookies I like! halved the yogurt since I was increasing the honey.

        Best basic recipe ever!

        Reply

  33. I can’t WAIT to make these. I missed my ‘grilled cheese sandwiches and soup’ Halloween tradition this year. Now I’m thinking ahead to leftover Turkey sandwiches.

    Reply

  34. I have to agree with Lisa. Ever since you posted this recipe, I have been making them every week without fail. These sandwich rounds take almost no time to make. My almost 3 year old, has been introduced to sandwiches and toast for the first time in her life. Thank you, Erica!

    Reply

  35. Just so readers know… this SCD book that is mentioned is by Elaine Gottshall and is titled “The Specific Carbohydrate Diet”.

    It is a 5 star book!!! 🙂

    Reply

  36. “Breaking the Viscous Cycle” is the book by Elaine Gotshall-the woman who we all have to thank for taking the time to investigate the diet to make our lives better-well, mine anyway.
    I recommend highly for anyone who has not read and is doing the SCD diet.

    Reply

  38. Made these today. Love them and so does my 4 year old son. Hubby felt they were too sweet so next time I’ll cut the MS out so we can use them for burgers and sandwiches but for now they’ll be great for breakfast for my son. FYI – my son has CF so the added wonderful fats is awesome!! Where else can you make a piece of “bread” with such a high fat value!!
    Wondering if anyone has ever added seasonings to the mix IE – garlic or italian??

    Reply

    • yes, they are on the sweet side of things, which can easily be remedied by reducing the sweetener or swapping in salt and spices (as you mention).

      Reply

  39. I love these. What type of container or package should they be stored in the refrigerator? I have put them in a plastic storage bags and they get soggy (wet). Thank you!

    Reply

  40. Hi Erica, I have two sons. My younger son has Crohn’s and is on SCD. My older son does not have health issues and still eats some foods that are not SCD legal. I have been wondering how hard it would be for my younger son if they had a friend over during meal time. I was concerned that I would need to feed the friend a meal that was not too odd for him. Which would leave my younger son watching his brother and their friend eating “normal food” while he ate his SCD meal. We had a friend over today during lunch so I tried this sandwich round recipe for grilled cheese and it totally made my whole week!!!! All of us tried them and everyone loved them. I could have surely made everyone’s sandwich with these. Eating them made me never want to eat any type of traditional bread ever again. Thank you so much for allowing my son to have a moment of normalcy where he didn’t feel like an outcast as he eats SCD food. Additionally, thank you so much for giving away so many free recipes on your site. I have not had the financial resources to invest in any SCD cookbooks yet so what we get on the web is it. We love your site and have enjoyed more of your recipes than any other in the past month. We really appreciate you!!!

    Reply

  41. I was thinking of trying this recipe with olives,rosemary,garlic & red onion and making a savoury flat bread. Has anyone tried this yet?

    Reply

  42. So delicious. My son loved them so much he was jumping up and down. .. happy to have yummy tasting bread. We used coconut milk and no honey plus salt. Fabulous, thank you!

    Reply

  45. These are a revelation. Just made for the third time in a week, they are gorgeous and brilliant. Had them with steak, chicken, cheese, toasted, every way they are great. Going to try adding cinnamon and raisin to make a sort of toasted teacake. Yummy. Thanks so much for the recipe.

    Reply

  46. Sooo I made the rounds..love them but they all fell apart.. I used the scd yogurt..melted my butter n it was all thin.. Should I drop my yogurt???

    Reply

  48. Hello,

    Just wanted to let you know I have been making your recipe for sandwich rounds for about 6 months now. I love them. Today I made a few batches and forgot to add in the maple syrup. (I useUncle Luke’s No.3 dark syrup) When the 1st batch came out of the oven I thought maybe it would be yummy to drizzle the rounds with syrup. Delicious!! Give it a try!

    Reply

  49. I’ve been a chef for years and was recently diagnosed with UC. Not being able to cook whatever I want was tearing me apart. These rounds make sandwiches possible again! Thank you!

    Reply

  50. Thank you! Thank you!! Thank you!!! I really, really, really, think my 9yr old granddaughter recently diagnosed w/CD is gonna give this a big thumbs! up! 🙂 Now, she can have sandwiches!! 🙂 I am so very thankful for you, Erica! God Bless!

    Reply

  51. ..and p.s. … for anybody out there, like me, (not a cook/baker/kitchen person lol) do not hesitate to give this a go.. if I can do it, you can do it, too! 🙂

    Reply

  54. Looking to start scd diet for my autistic son but he cannot have eggs. Could I use chia eggs? Can’t seem to find anything egg free

    Reply

  55. I love this recipie & your cookbook! I recently had to cut out eggs. I’ve been looking at your egg replacement suggestions in the cookbook & in some SCD community forums, but not feeling confident about how to adapt things. Do you think gelatin egg or another SCD legal egg sub would work with these? I read don’t try to sub with a recipie calling for more than 2 eggs. Do you have any advice for this recipie or in general? I consider you a genius! Thanks in advance!

    Reply

    • Thank you! I haven’t tried using gelatin to replace eggs with this recipe. I would try cutting the recipe into a 1/3 and trying one egg to see if it works.

      Reply

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