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Sandwich Rounds {almond flour}

August 19, 2013 by Erica 122 Comments

Comfy Belly: Sandwich Rounds

Ok, let’s talk sandwich rounds.

There a couple of bread recipes in my cookbook, Cooking for the Specific Carbohydrate Diet, that you can use to make sandwiches, 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.

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

Comfy Belly: Sandwich Rounds

Comfy Belly: Sandwich Rounds

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Cooking for the Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
5 from 16 votes

Sandwich Rounds {almond flour}

This recipe is from my cookbook, Cooking for the Specific Carbohydrate Diet
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. 
 
Servings: 12 rounds
Calories: 205kcal

Ingredients

  • 2 1/2 cups blanched almond flour
  • 1 teaspoon baking soda
  • 1 cup yogurt (or coconut milk or other milk)
  • 1/4 cup unsalted butter, melted (or ghee, coconut oil, or shortening)
  • 3 large eggs
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon toppings such as poppy seeds sesame seeds (optional)
US Customary - Metric

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 205kcal | Carbohydrates: 9g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 150mg | Potassium: 47mg | Fiber: 2g | Sugar: 5g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg

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Filed Under: Dairy Free, Gluten-Free, Lactose Free, Low Sugar, Paleo, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour

Previous Post: « Chocolate Zucchini Bread {coconut flour}
Next Post: Maple Turkey Sausages »

Reader Interactions

Comments

  1. AvatarEllie

    January 6, 2020 at 7:14 pm

    Can’t wait to try this recipe! My husband has recently gone grain and lectin-free so trying to find new recipes. He’s also dairy-free and can’t have coconut products or ghee. What oil can I sub since he can’t have butter, coconut oil, or ghee?

    Reply
    • EricaErica

      January 6, 2020 at 8:17 pm

      Can he do olive oil?

      Reply
  2. AvatarJenni

    January 4, 2020 at 12:04 pm

    Will this work okay with almond milk you think?

    Reply
    • EricaErica

      January 4, 2020 at 3:06 pm

      Yes!

      Reply
  3. Avatarwendy shaw

    October 3, 2019 at 11:30 am

    5 stars
    Thank you so much for this wonderful recipe. The very best of all the GF flat bread recipes.

    Reply
    • EricaErica

      October 3, 2019 at 8:22 pm

      Thank you! I agree, it is the best 🙂

      Reply
  4. AvatarViv

    August 6, 2019 at 8:33 pm

    5 stars
    These look great and I am
    Doing them for dinner tonight. I wonder if you could check your cup/ g conversions in the recipe. I just made this and a cup of yoghurt is about 240 g. I made this using the 57 g of coconut milk but feel it maybe should be about 200g?

    Reply
    • EricaErica

      August 6, 2019 at 11:05 pm

      Yes, you’re correct. Thank you for asking! Just fixed it, changed to 254 g.

      Reply
      • AvatarViv

        August 8, 2019 at 3:29 am

        Great!

        Reply
  5. AvatarEmily Dunnebacke

    January 22, 2019 at 9:22 am

    5 stars
    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
    • EricaErica

      January 22, 2019 at 8:47 pm

      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
  6. AvatarKristine

    December 7, 2018 at 1:19 pm

    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
    • EricaErica

      December 7, 2018 at 1:25 pm

      SCD does not allow chia or flaxseed, psyllium husk, or other egg-replacers. Sorry!

      Reply
  7. AvatarMiha

    April 17, 2018 at 4:10 am

    Hi! Can I substitute the almond flour with pumpkin flour? Thank you!

    Reply
    • EricaErica

      April 17, 2018 at 6:21 am

      I haven’t tried it so I’m not sure.

      Reply
  8. AvatarAnn

    April 11, 2017 at 10:27 am

    I did not use sweetener at all and they are perfect

    Reply
    • EricaErica

      April 11, 2017 at 11:45 pm

      nice, good to know! thanks 🙂

      Reply
  9. AvatarClassiqueGal

    April 1, 2017 at 10:31 am

    ..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
  10. AvatarClassiqueGal

    April 1, 2017 at 10:19 am

    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
    • EricaErica

      April 1, 2017 at 10:45 am

      Aw, thanks! Best of luck 🙂

      Reply
  11. AvatarBryson Williams

    January 13, 2017 at 7:59 pm

    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
    • EricaErica

      January 13, 2017 at 9:58 pm

      Aw, thanks. Best wishes!

      Reply
  12. AvatarJudy

    June 20, 2016 at 10:42 am

    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
    • EricaErica

      July 6, 2016 at 5:19 pm

      thanks!

      Reply
  13. AvatarBetterways

    December 16, 2015 at 9:32 am

    What about chick pea flour?

    Reply
  14. AvatarJulia

    November 19, 2015 at 7:45 am

    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
    • EricaErica

      November 21, 2015 at 4:05 pm

      Yes, the yogurt is probably too watery. You can drip it as if you were creating Greek yogurt (strained yogurt) or try leaving it out.

      Reply
  15. AvatarJade

    November 17, 2015 at 5:03 am

    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
    • EricaErica

      November 17, 2015 at 6:46 pm

      You’re welcome. Thanks for the great review!

      Reply
  16. AvatarT

    February 25, 2015 at 5:36 pm

    Do these freeze well and toast well in toaster?

    Reply
    • EricaErica

      February 25, 2015 at 10:40 pm

      yes!

      Reply
  17. AvatarT

    February 25, 2015 at 5:32 pm

    What other substitute flours can be effective alternative for almond flour?

    Reply
    • AvatarTammy

      February 25, 2015 at 7:24 pm

      Arrowroot or cornflour or oat flour will these be good a substitute ?

      Reply
      • EricaErica

        February 25, 2015 at 10:40 pm

        sorry, I haven’t tested these ingredients.

        Reply
  18. Avatarcarrie

    January 21, 2015 at 8:51 pm

    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
  19. AvatarRebecca

    October 18, 2014 at 6:57 am

    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
  20. AvatarHeather Collins

    June 2, 2014 at 10:37 am

    5 stars
    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
    • EricaErica

      June 2, 2014 at 6:09 pm

      Thanks, Heather! What a wonderful message. So glad to help. Enjoy!

      Reply
  21. AvatarBerneda

    May 29, 2014 at 5:37 am

    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
  22. AvatarHelen

    May 4, 2014 at 5:02 pm

    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
    • EricaErica

      May 4, 2014 at 5:23 pm

      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
  23. Avatarshelley

    April 7, 2014 at 11:17 am

    Do you know how many calories they are?

    Reply
  24. AvatarLisa

    December 1, 2013 at 4:33 pm

    “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
    • EricaErica

      December 2, 2013 at 10:55 am

      Thanks, Lisa. To get an understanding of SCD, see this link: http://www.breakingtheviciouscycle.info

      My book is for SCD recipes, tips, and guidelines, and there are several SCD cookbooks available (see my Amazon store under cookbooks).

      I also have a post on SCD here: https://comfybelly.wpengine.com/2011/09/what-is-scd-specific-carbohydrate-diet/#.UpzXgxawFUQ

      Reply
      • AvatarLisa

        December 15, 2013 at 7:00 pm

        Erica-your book is fab for all of the conversions, legal brands, and such in addition to the fab recipes. Very, very helpful.

        Reply
        • EricaErica

          December 15, 2013 at 7:30 pm

          Thanks! Yes, I tried to get as much as I could in given it’s a small book. Good to hear!

          Reply
  25. Avatarmaria

    November 16, 2013 at 8:33 am

    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
    • EricaErica

      November 16, 2013 at 9:16 am

      Maria, this is from my SCD book: https://comfybelly.wpengine.com/press/#.Uoen-hawFUQ

      Elaine’s book is great but this recipe and photos are from my cookbook. Best wishes, Erica

      Reply
  26. AvatarDana

    November 16, 2013 at 5:11 am

    5 stars
    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
    • EricaErica

      November 17, 2013 at 10:21 pm

      Thanks Dana! so nice to hear 🙂

      Reply
  27. AvatarKaren Berkebile

    November 15, 2013 at 5:51 am

    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
  28. AvatarLinda

    November 14, 2013 at 9:01 pm

    Wondering if these can be cooked as pancakes are, in a frying pan?
    and still used as bread.

    Reply
    • EricaErica

      November 17, 2013 at 10:22 pm

      It’s possible, I haven’t tried it. I know someone said they use this for waffles.

      Reply
  29. AvatarLisa

    November 14, 2013 at 8:12 pm

    5 stars
    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
    • EricaErica

      November 14, 2013 at 8:53 pm

      Aw, thanks! So glad it’s working well for you.

      Reply
      • AvatarLisa

        December 15, 2013 at 1:42 pm

        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
  30. Avatarlaura ortiz

    November 12, 2013 at 11:56 am

    5 stars
    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. AvatarRenee

    October 27, 2013 at 10:13 am

    5 stars
    What a great day to discover this recipe. The variations are endless! I thoroughly enjoyed having a real sandwich for the first time in months. I cannot wait to make Eggs Benedict with this recipe! Thanks for the recipe.

    Ordered the muffin top pans so I can have perfect circles every time.

    http://www.amazon.com/gp/product/B003YKGRBY/ref=ox_sc_act_title_1?ie=UTF8&psc=1&smid=ATVPDKIKX0DER

    Reply
    • EricaErica

      October 27, 2013 at 11:01 am

      great idea!

      Reply
  32. AvatarMelissa @ Fit 'n' Well Mommy

    October 21, 2013 at 1:48 pm

    These look delicious! I haven’t had any luck with making buns or sandwich bread using almond flour, so I look forward to trying these out!

    Reply
  33. AvatarLisa

    October 18, 2013 at 8:46 am

    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
    • EricaErica

      October 19, 2013 at 3:48 pm

      Thanks for the great feedback! I prefer the yogurt version, but they’re both on the light side. Good to know about turning down the heat. Yes, I’ve heard this make great “sweet cakes” with some honey and cinnamon.

      Reply
      • AvatarLisa

        November 6, 2013 at 7:57 pm

        I tried using the whey from my dripped yogurt and the sandwich rounds turned out fab too.

        Reply
        • EricaErica

          November 6, 2013 at 8:14 pm

          Great to know! I’m always hesitant to toss the whey.

          Reply
  34. AvatarAlaine

    October 13, 2013 at 4:47 pm

    I made these today. I think they would make great french toast!!!!

    Reply
  35. AvatarAmanda

    October 7, 2013 at 4:58 pm

    5 stars
    I made these last night. They are AWESOME!

    Reply
    • EricaErica

      October 8, 2013 at 9:27 pm

      great 🙂

      Reply
    • EricaErica

      October 8, 2013 at 9:29 pm

      yeah!

      Reply
  36. AvatarLisa

    September 26, 2013 at 7:59 am

    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
  37. AvatarKelli

    September 16, 2013 at 6:19 am

    These were positively yummy!!!!

    Reply
  38. AvatarTeresa

    September 12, 2013 at 12:11 pm

    Looks delicious! Looking forward to trying. Love the gluten-free option for a panini.

    Reply
    • EricaErica

      September 12, 2013 at 9:38 pm

      these make great grilled cheese and panini sandwiches 🙂

      Reply
  39. AvatarLucy

    September 10, 2013 at 3:56 pm

    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
    • AvatarKelli

      September 16, 2013 at 6:21 am

      Where do you get your Za’atah?

      Reply
      • EricaErica

        September 16, 2013 at 7:24 am

        you can get it from a Spice store online such as Penzy’s, make it yourself, or some markets may have it ready-made.

        Reply
  40. AvatarAunt4God

    September 10, 2013 at 2:39 pm

    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
  41. AvatarElizabeth Hardwick

    September 9, 2013 at 8:34 pm

    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
  42. AvatarEmily

    September 9, 2013 at 3:30 pm

    Hi thanks for this recipe!!! I love it. I used 1.5cups almond flour and 1cup oat flour. turned out great too!!!

    Reply
    • EricaErica

      September 10, 2013 at 12:26 pm

      great to hear – I’ll have to try that. Sounds like a slightly denser bread with gluten-free oats – magic.

      Reply
  43. AvatarLisa

    September 9, 2013 at 1:17 pm

    I omitted the honey. Added 1 tbsp. apple cider vinegar. Cut the coconut milk to 3/4 cup. I LOVE THESE!

    Reply
    • EricaErica

      September 9, 2013 at 2:33 pm

      great change-up! thanks for sharing it.

      Reply
  44. AvatarJames aka RawDaddy

    September 3, 2013 at 3:59 pm

    Yes you can use squash, and also sprinkle in some psylium husk as well instead of eggs. Binds everything nicely.

    Hope this helps, james

    Reply
    • EricaErica

      September 10, 2013 at 12:25 pm

      Thanks for the tip! Best wishes.

      Reply
  45. Avatartina

    September 3, 2013 at 7:51 am

    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
    • EricaErica

      September 3, 2013 at 9:22 am

      Hi Tina. I haven’t tried it but I’m curious to know as well. Great idea, please let us know if you do try it.

      Reply
    • AvatarLisa

      September 16, 2013 at 12:51 pm

      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
  46. AvatarMelody♪♫

    September 2, 2013 at 3:59 pm

    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
    • EricaErica

      September 2, 2013 at 4:09 pm

      yeah – so good to hear!

      Reply
  47. Avatarangie estrada

    September 2, 2013 at 2:50 pm

    These were great. Thanks for making life easier!

    Reply
    • EricaErica

      September 2, 2013 at 4:09 pm

      good to hear!

      Reply
  48. Avatarcontifi

    August 29, 2013 at 7:02 pm

    Looks delicious! Looking forward to my coconut and almond flour arriving so I am able to make these.

    Reply
    • EricaErica

      September 2, 2013 at 4:11 pm

      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
  49. AvatarCarol, Simply Gluten-free

    August 29, 2013 at 11:38 am

    These sound great, and they look amazing too!

    Reply
    • EricaErica

      September 3, 2013 at 1:01 pm

      Thanks Carol!

      Reply
  50. Avatarmerry

    August 28, 2013 at 6:30 pm

    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
  51. AvatardebbieM

    August 27, 2013 at 11:43 am

    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
    • AvatardebbieM

      August 27, 2013 at 11:45 am

      We also added a 1/2 teaspoon of salt like we use in Elana’s scone recipe…..

      Reply
      • EricaErica

        September 2, 2013 at 4:08 pm

        the batter is like a thick pancake batter and that’s ok, just measure out what you need (1-2 tablespoons for a round) and leave about 2 inches of space between rounds.

        Reply
        • AvatarTara

          September 9, 2013 at 12:29 pm

          Touche! I see it now! Thanks!

          Reply
  52. AvatarAlison

    August 27, 2013 at 7:48 am

    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
  53. AvatarTara

    August 22, 2013 at 1:00 pm

    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
    • EricaErica

      August 22, 2013 at 1:34 pm

      sorry, I’m not familiar with other versions but if you read my post you’ll note that I say “these don’t fall apart”.

      Reply
  54. AvatarJessica

    August 22, 2013 at 11:47 am

    any other kind of flour we can use besides almond, right now i cant have that

    Reply
    • EricaErica

      September 2, 2013 at 4:07 pm

      I’ve only tested with almond flour so far, but I bet another nut flour or seed flour would work. Let us know if you try it.

      Reply
  55. AvatarBernadette

    August 21, 2013 at 10:49 am

    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
  56. AvatarMeredon

    August 21, 2013 at 9:53 am

    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
    • EricaErica

      August 21, 2013 at 10:03 am

      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
  57. AvatarKD

    August 19, 2013 at 5:25 pm

    These look like they’d make great pizza crusts! Have you tried that?

    Reply
    • EricaErica

      August 19, 2013 at 7:58 pm

      I haven’t but I think you’re right. they’re a soft crust though, if that’s ok.

      Reply
  58. AvatarMaya

    August 19, 2013 at 12:22 pm

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

    Reply
    • EricaErica

      August 19, 2013 at 12:37 pm

      Would love to but I don’t have that up my sleeve, yet 🙂

      Reply
    • AvatarSasha

      September 10, 2013 at 7:40 pm

      If you want to use coconut flour use the same amount as you would almond flour but you will need to add and extra egg, because it is a drier flour.

      Reply
  59. AvatarSheila H.

    August 19, 2013 at 10:44 am

    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
    • EricaErica

      August 19, 2013 at 3:37 pm

      so happy to hear! love making someone’s day 🙂

      Reply
      • AvatarGutsy girl

        February 26, 2014 at 7:33 am

        Do you know how many calories in each round?

        Reply

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Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaWelcome! I’m a cookbook author and writer. I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible. One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share the love of health and good food.

You’ll find recipes for digestive health and clean eating. My recipes are some combination of grain free, gluten free, dairy free, sugar free, healthy carbs and low carb. Read More →

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