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AliB

Dedicated Scd Recipe Thread

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Thought I would post my method of making fresh coconut milk.

Take your coconut and pierce the soft eye and one of the harder ones if poss and make a hole in the soft one. Tip up over a cup to drain.

When it has emptied, put the coconut in a fairly strong plastic bag and have a great time smashing it on a hard surface. When it is in pieces, use a sharp, but not pointed knife to carefully cut and prise sections off the shell. You can carefully peel off the brown inner skin, but I don't bother.

Put the pieces of flesh in to a blender with a good half liter of hot, not boiling water and whizz for 2 to 3 minutes.

Put a sieve over a deepish bowl and place some fine gauze - a jelly bag or muslin - over the strainer and pour the flesh and liquid through into the strainer. Let it drain for a few minutes then pick up the corners of the bag and give the pulp a good squeeze. If you want coconut cream give it a good hard mash and squeeze it as dry as possible, or if you want milk squeeze it dryish then replace it in the blender with another generous half liter of hot water and repeat again, squeezing thoroughly at the end.

I don't, as some methods suggest, throw the pulp away - I spread it out on a baking sheet and dry it for an hour or so in a gentle oven then use it to make muffins or SCD legal goodies. The brown skin chops down so fine with the pulp that it doesn't seem worth cutting it off, so I don't.

I store my milk in a large lidded pitcher in the fridge - it will keep for about 3 or 4 days. It will separate into the thick layer on the top and the thinner at the bottom - you can either just give it a swish to mix it back in or use the cream off the top as you wish.

One coconut will make at least a liter of milk so it is very cost effective albeit time-consuming, but I much prefer it fresh. Some commercial coconut milk and creams have been hydrogenated and I am not sure that is so good - there have been suggestions that it can push the cholesterol up, which fresh coconut doesn't do. As they don't tell you on the wrapper if that has been done you have no real way of telling - if someone knows how to or what to look for as an indicator I would love to know!

I have served coconut cream with SCD desserts and also served it mixed with drained thick yogurt - it is scrumptious. The thick cream, although I have not tried doing it, can apparently also be whipped like dairy cream.

Just in case you are not sure about the freshness of the coconut from the outside is to check the 'eyes'. If they are black and look or smell mouldy then I would give it a miss. There are three things to check for once opened. The coconut water will not taste very nice and certainly not of coconut, if the brown inner skin falls off easily and there are 'bald' patches it is on its way out, also if the inner surface of the coconut feels slimy and there is yellowy green or browny reddish staining on the inner surface that is another indication of nasty bacterial activity.

If the flesh is white and smooth but not slimy, if it has that lovely coconutty aroma and the brown inner skin is adhered tightly to the flesh then it is fine, but the first thing you get to is the coconut water - if it tastes sweet and fresh and coconutty you are on to a winner!

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I ordered almond flour today from JKgourment and they mentioned that Bob's is milled in the same facility as other grains flour, I had wondered because I felt like I was having a very slight reaction to it, it wasn't even so much a horrible physical reaction, more a "not right" feeling.

My husband has been very supportive, our house has been gluten free for two and some years, during that time he has tried the various gluten free breads without any enthusiasm but this bread he loves:

Rosemary Flat Bread:

Preheat oven to 350 degrees F.

Have all ingredients at room temperature. Line a 11 x 17 inch cookie sheet with parchment paper, butter that.

Dry Mix, place following ingredients in a food processor, process only to mix all ingredients together

330 grams almond flour, three and a half cups

1 1/4 tsp baking soda

1/2 tsp salt

3/4 tsp pepper

3/4 tsp dried rosemary (not the powdered)

3/4 cup grated cheese

Wet Mix, combine in a separate bowl:

5 eggs

200 grams dry curd cottage cheese, two cups

100 grams SCD yogurt, 1/2 cup

Add all at once to the food processor, process until mix is well combined. Spread out on the baking sheet, this mix is sticky and hard to work with. I put olive oil on my hands and flatten it out that way.

Topping

3 T finely grated cheese

1 tsp rosemary

1 tsp coarse sea salt

Sprinkle on top and bake for 20 to 25 minutes or until golden brown.

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Almond-Honey Crisps - from BTVC - I can't get them to turn out right. They are more like Almond Honey crumbles. They're fantastic, I put them into the yogurt, but how do I make them stick together?

I feel embarrassed even asking this, you guys are able to make some complicated stuff. I'm messing up the one with three ingredients! :lol:

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Can you say more about how you are making them? We've only done it a couple of times, do it on parchment paper for one thing. Also it has to be baked enough, and then cooled before you try to take it off. The part not baked enough will crumble, in my experience.

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Can you say more about how you are making them? We've only done it a couple of times, do it on parchment paper for one thing. Also it has to be baked enough, and then cooled before you try to take it off. The part not baked enough will crumble, in my experience.

The first time I tried them on a baking sheet - while baking all of the "goo" started to run, so I transferred them to a shallow dish. The crumble on the sides kind of stuck together, but the middle was just chopped nuts coated in honey. The next time I used the shallow dish again, forgot about them and burned them a little bit, but found they did hold together a bit better. Yesterday I used parchment paper in the shallow dish, same result, only they stuck to the paper. :rolleyes::lol:

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Ali, I need help with the almond cracker recipe. How do you make it stick together? My crackers are tasty but I have to use a spoon as it just crumbles. Would using butter rather than oil and more butter help?

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This recipe makes a flat bread that is semi-moist. It holds together fairly well, but will crumble if handled without care. The texture is more like a biscuit than bread. Because of the coconut flour, it is a little dry in the palette. The flavor is quite good and not overwhelmingly coconut. It can be as sweet as you want to make it. I like it less sweet so it's more bread-like - especially if I'm going to make crackers (see instructions below recipe).

It is quite versitle. Eat it like a pancake for breakfast. Make an open-faced sandwich with the filling on top. I have added vanilla and more sweetening to make a "cake"

FLAT BREAT AND/OR CRACKERS

using Cashew and Coconut flours

Egg-free/ Dairy Free

Makes a bread about 6"x8" and 3/4" thick.

mix dry ingredients well

1-1/4 cup finely ground cashews (I make mine in the food processor)

3/4 cup coconut flour

1/2 tsp. baking soda

dash salt

whisk together all wet ingredients

2 T coconut oil, melted

1/2 c honey (reduce for less sweet) [or 1/4 c with added sweetner - I use 2 scoops stevia]

1 egg substitute, melted (*recipe below)

1/4 cup coconut yogurt (or other non-dairy yogurt)

2 T liquid (water, coconut milk, juice, etc.)

(have ready 2+ more T liquid to add if needed)

Preheat oven to 325F

Put parchment paper on a cookie sheet.

Add wet ingredients to dry and stire in well with a spatula, adding more liquid as needed. Dough should be just moist enough to hold together but not very sticky.

Spoon dough onto parchment on cookie sheet and gently flatten out to approx. 1/2 inch thickness. Work quickly so as not to interfere with baking soda levening. I make mine a rectangle because this shape works better for making crackers, but it can be made into a circle, too.

Bake at 325F for 35-40 minutes, or until firm when touched in the center and golden color. The bread does not rise much.

Cool slightly. Lift to a wire rack using the parchment paper and slip it carefully off the paper onto the rack.

When completely cool, store in an air-tight container. Will keep room temp for a couple days.

* gelatin egg substitute:Add 1 cup boiling water to one envelope (1 T) gelatin. Mix well and put in frige.

3T of this mixture = 1 egg (melt before adding to recipe)

CRACKERS

Wait until the next day so bread has had a chance to dry out a bit. Cut into thin slices (mine are about 1/4" thick or less) and place slices on ungreased cookie sheet. I cut 2" strips from a rectangular shaped bread and then cut the slices across the strips with a bread knife, slowly, so as not to make the bread crumble.

Dehydrate in a 150-170F oven to dry - takes between 5-8 hours, depending on oven temp and moisture content of bread. (The instructios I was given said 150F but my oven only goes down to 170F and it works fine - probably goes faster - and doesn't burn).

These crackers have a great texture but are a bit dry because of the coconut flour. But they satisfy the "crunchies" for me. I keep them on the counter in an air-tight container. They never last longer than a few days.

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The crackers can be a little crumbly Sherry, I think they have to be thick enough - if they are too thin they will definitely crumble. Did you add enough water - I find they need about 4 tablespoons in that mixture - sorry, I wasn't too clear on that.

Did you add much parmesan? I think they need a bit to help stick together - if parmesan is a problem then it is possible that cottage (curd) or any other cheese you can tolerate would be worth trying.

You need to cut them into pieces whilst still warm - I find square pieces hold together better than narrow ones and they need to be press cut from the top rather than dragging the knife through them - if it doesn't go all the way through it doesn't matter because they can be broken on the score line when cool. Leave them to cool and firm up for at least half an hour. I do think using some butter instead of all oil helps too.

They are a little fiddly but I think well worth it - trouble is I want to eat them all! They are the nicest thing spread with butter. ~Yum.

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Here is a recipe I tried this weekend for Sesame-Dijon Crackers. They turned out very yummy! This recipe comes from the cook-book, "Delicious Recipes for Healthy Living, Grain-Free Gourmet," by Jodi Bager and Jenny Lass.

2-1/2 cups (625 mL) almond flour

1-1/4 cups (300 mL) grated Parmesan Cheese

1/4 cup (50 mL) sesame seeds

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) black pepper

1/2 tsp (2 mL) baking soda

1/4 tsp (1 mL) cayenne pepper

2 eggs

3/4 cup (175 mL) dry-curd cottage cheese or SCD cream cheese

2 tbs (25 mL) Dijon mustard

Kosher salt for sprinkling

To make the dough:

1. Combine the almond flour, Parmesan cheese, sesame seeds, salt, black pepper, baking soda and cayenne pepper in a large mixing bowl.

2. Blend the eggs, dry-curd cottage cheese or yogurt cheese and mustard in a food processor, blender or by hand until the mixture is very smooth.

3. Add the wet mixture to the dry mixture and combine well by hand.

4. Divide the dough in half and shape each half into a log. Wrap each log in plastic wrap and roll it back and forth until the log is long and narrow enough to slide into a paper towel tube.

5. Once the dough is in the tube, place your palms on either end of the tube. Shake it from side to side so the cracker dough expands to fill the space. Put the tubes in the freezer until the dough is frozen.

To bake:

1. Heat the oven to 325 F (160 C).

2. Remove one tube from the freezer and allow it to sit at room temperature until is't just soft enough to slice, but not too soft, approximately 10 minutes.

3. To slice, keep the dough in the tube, moving it out of the tube a couple of inches at a time while you slice - this will keep the batter from softening from the warmth of your hands. Slice very thinly (1/8 inch/3 mm) with a sharp, thin knife (a boning or filleting knife works well), and place on a generously buttered cookie sheet. You can also place them close together - they will not spread. Sprinkle lightly with kosher salt.

4. Bake for 8 minutes.

5. Remove the pan from the oven and turn the crackers over. Sprinkle again with kosher salt and bake for another 6 minutes.

6. Remove from oven and allow the crackers to cool on the sheet. Reduce the oven temperature to 170 F (75 C).

7. Once the crackers are cook, return them to the oven for 30 to 60 minutes, until they're entirely crisp. Turn off the heat and let the crackers cool in the oven. Multiple batches can be piled up for crisping on one tray. The reheating ensures crackers will be crisp and stay crisp while stored in an airtight container or bag.

8. Serve these crackers as you would any other, with cheese, dip or pate.

My notes: I did not have paper towel tubes. I just rolled into a log with saran wrap. Slicing them all the same width is better as well, so they cook evenly. It seemed I needed to keep mine in the oven a little bit longer than what the recipe stated. You will know if they need to stay in a few minutes longer as they would be about impossible to turn over (too soft). I also used a baking stone, did not butter it. I think the next time I will try to shape more into a rectangle. I have some mini-loaf pans, and I was thinking it would work fine to put saran wrap into the pan and then add the dough, smoothing down with a spatula. I would like to get square, rectangle crackers - because these crackers were wonderful with homemade chicken-egg salad. :-)

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Ali, thanks. I didn't put in the cheese as I can't get fresh parmesan. I'll try butter and cheese next time.

Dawn, do you think this recipe would work without the sesame seeds? (I'm sensitive)

Also to everyone: I finally found a "fix" for something crispy. It's Elaine's suggestion to slice the Lois Lang bread very thin and microwave until crisp. I also found where someone suggests a slow oven for 1-2 hours. I like that the bread doesn't have honey. I am going to try to add some flavors to it. These would also make great mini open face sandwiches, etc.

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Sherry - I think the crackers would work just fine without the sesame seeds! The crackers were quite good. I will likely adjust the amount of dijon mustard the next time. It wasn't an overwhelming flavor - but I am just not big into mustard and would almost prefer it without.

I hadn't tried any of the breads yet (like the Lois Lang bread). Thanks for the tip on how to crisp it up. :lol:

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Dawn, I wonder if those crackers would work just as well if the mixture was pressed into a baking tray then cut gently into squares before baking. The business of putting it into cardboard rolls seems to over-complicate things! It would only make tiddly crackers too.

I think I would rather press the mixture into a tray, or two, depending on the quantity and then chill if necessary.

They can still be rebaked once broken up into separate crackers.

It's similar to the other recipe but has the eggs and curd cheese - I will definitely try those. Yum.

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Hey Ali! Good idea on the crackers and the baking pan!! :P I thought the paper towel rolls a little fussy as well (plus didn't even have them). Although the picture of the crackers in the cookbook were nice - round crackers, all very even - looked very gourmet! They were probably a little bit smaller than a ritz cracker in the picture.

However, I would definitely like the cracker a little more "substantial" since I really liked my homemade chicken-egg salad on it. :D

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Dawn, can you post the recipe for your chicken egg salad?? Sounds good.

Any new recipes picked up over the holiday by anyone??

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My chicken salad is a kind of a throw together type recipe. :P Not alot is measured.

The meat was from a whole chicken that I had brined and then roasted. If I had to guess on the amount of chicken, I would say 2 or 3 cups. I added 3 or 4 chopped hard boiled eggs. The mayo is homemade:

1 cup oil (I used canola as that was what I have)

1 egg

1 tsp white vinegar

1 tsp dijon mustard

pinch kosher salt

pinch black pepper

tiny dribble of honey (optional)

I seasoned the salad with salt, pepper, fresh garlic, minced onion. I would have loved to add some pickle - but I have one daughter who doesn't care for that (I would choose sweet pickles, which are probably not legal anyway).

This is my new favorite - eaten on the Sesame Dijon crackers I made. ;)

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Coffee Hazelnut Ice Cream

2 1/2 cups SCD yogurt made with 10% cream

1/2 cup hazelnut butter, I toast the hazelnuts * and then process them in the food processor

1/2 cup espresso

1/2 cup honey

1 Tablespoon vanilla extract

Combine ingredients well and taste for sweetness, add more honey if you like, freeze in your ice cream maker.

Enjoy

* I rub most of the skins off but don't worry about getting them all off.

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This thread is an extension to the Specific Carbohydrate Diet thread in the 'Other Food Intolerances and Leaky Gut Syndrome' section.

The diet is designed to help those who have not gained relief or recovered their health after removing Gluten from their diet and who have often found that they have developed further food intolerances.

I am a newbie and i have a question, where do i locate this scd diet information that everyone is talking about? thank you

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Got a question about measuring almond meal flour. Do you guys spoon it into a measuring cut and level it off, or do you tap it down some? I am having mixed results with recipes. I tried making a pizza crust the other night - and the recipe said it would form into a ball in the food processor. Well - yes - but only after I added ALOT more almond meal flour! I am getting to where I know the consistency I am looking for - but I am surprised at how variable this seems to be. Then I am realizing that each recipe could be different because the different people probably measured the flour out differently.

By the way, I made some cheese crackers from a recipe I found on the No More Crohn's web page. They were quick, easy, and tasty!!! They smelled wonderful coming out of the oven! Both my son and I agreed that they reminded us of Cheese Nips. :P I am posting the recipe below. Here is the link as well (has pictures, plus you can easily print the recipe). I have tried the Quick Sandwich Bread from this site as well (make it like a pancake - really liked it with my homemade chicken salad). http://nomorecrohns.com/Documents/QuickCheeseCrackers-2.pdf

Ingredients:

1 cup almond flour

1 cup grated cheddar cheese (I used about 3/4 cup of Parmesan as that was what I had on hand)

1 egg

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Those crackers sound delicious and super easy, thanks for posting the recipe. :)

I know what you mean about the almond flour, I ordered 25# from JKGourmet and it is a much lighter and finer textured flour than Bob's and so much nicer to bake with but you do have to have a sense of what the consistency should be.

Here is the Frozen Lemon Yogurt:

1 cup goat yogurt that has been dripped to the consistency of thick sour cream

1/3 cup lemon juice

zest from the lemon, I always use organic when I am zesting

1/4 teaspoon lemon flavouring, I found an organic one

1/3 to 1/2 cup honey, adjust for preference - I used 1/2 cup of Borage Flower Honey (we have a friend who is a beekeeper so I actually have three different honeys I can use, what luxury!)

Combine well and freeze in ice cream maker.

The "goatiness" of the yogurt disappears, this is seriously delicious in fact I think I may have to have some more now!

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Almond Bread

Preheat oven to 325 degrees, prepare a 9 x 13 pan with parchment paper

Dry Ingredients

3 1/3 cups almond flour

1 1/4 tsp. baking soda

1/2 tsp. salt

3/4 cup grated mild cheddar

Wet Ingredients

5 eggs

2 cups grams dccc, dry curd cottage cheese

1 cup yogurt

Place all dry ingredients in a food processor, combine briefly, mix wet ingredients together and add all at once to the dry ingredients and process until well combined. It is important to break down the dccc but not completely. Dough will be somewhat stiff but if you think it is too so you may add a little water. Put in pan and smooth down with either wetting your hands or using butter as the dough is sticky. Try to work quickly.

Bake for approximately 40 minutes or until a toothpick comes out clean. Let cool and then cut into eight pieces, these pieces may be cut to create toast or sandwiches.

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Thanks for the Almond Bread recipe Rinne! :P There are so many recipes out there - I just haven't been sure which one to try. But some "toast" would be nice. Also, something that resembles a real sandwhich.

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Thanks for the Almond Bread recipe Rinne! :P There are so many recipes out there - I just haven't been sure which one to try. But some "toast" would be nice. Also, something that resembles a real sandwhich.

Not sure if this would be any good Dawn - I picked up the recipe on Youtube - I didn't keep the link but just copied the ingredients onto my SCD file on the PC, but you could try popping 'SCD bread' into the search engine in Youtube to see if it comes up, anyway the recipe is as follows.

SCD Bread

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Hey Ali! I have watched the demo on SCD bread on You Tube. Actually, that recipe is much like the one on No Crohn's (easy sandwich bread). I have made that one and like it okay. I have to watch with the recipes though - because I can't go overboard on the dairy. A little works, but not a lot.

Since I like the Easy Sandwich Bread from No More Crohn's, I should just park it there! Why try to reinvent the wheel when I have something that works! I actually made some tuna salad last night, and put some on a "slice" of that bread (used Sour Dough for hubby and my son) - topped it with tomatoes and some cheese - then stuck it under the broiler until the cheese was brown and bubbly. It was yummy! :P

I have been playing around with the eggs and how I measure the almond flour. The first time around it was too thin with all the eggs. So this time I lightly tapped the almond flour down, then used only 3 eggs. Probably could have used the 4th egg since I seemed to have more almond flour - and I had to "help" the batter spread in the pan - but the end result was the same - so it was all good! ;) It is like a pancake. This freezes well.

http://nomorecrohns.com/whatsforlunch.aspx (Easy Sandwhich Bread)

Easy Sandwich Bread

1/2 cup SCD yogurt

4 eggs

2 cups almond flour

1/2 tsp salt

1/2 tsp baking soda

1/4 cup cheddar cheese, shredded or diced

Mix all ingredients in a blender until smooth. Pour in round circles on an electric griddle (preferably) heated to 250 degrees. You can also use a pan. Cook until golden brown on both sides. Place on a cookie sheet to cool, and store in gallon-sized Ziplock bags. For extended storage, put in freezer and defrost one at a time in the microwave.

These are very light and fluffy.

My notes: The recipe indicates this would be good with peanut butter and honey - but I can't see that with the cheese included. It does go will with tuna and chicken salad. Could see it as a grilled cheese as well. ;)

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