SCD Sandwich Rolls (+ Bread Crumbs)
Grain-Free, Gluten-Free, SCD, Low-Carb 💙🌟
Good Morning, Friends!
Life, in my opinion, is just better with sandwich rolls. And quite a bit easier, too. I know it sounds ridiculous, we’ve genuinely tried to live without them here– but there are just too many occasions that call for toast + jam, or a multilayered sandwich! *These rolls can be used for our low-carb chicken parmesan, keto stuffing and keto chicken casserole!
And so here we are. We wanted to create a roll that was both SCD + Paleo friendly and one that could work easily for savory bread crumbs + croutons, because croutons do add that oh-so special kick to soups + salads—and breadcrumbs bind many a delicious recipe together, and we shouldn’t have to live without them!😉
And did we mention these rolls are super easy to whip up?? They take just 25 minutes in the oven!
Tips For Today:
-You will need this sandwich roll pan, it is actually referred to as a mini cake pan, but it’s perfect for english muffins and rolls.
-Cut circles of parchment paper to fit into the bottom of the pan’s wells. They are reusable and make for a much easier release of the rolls after baking. saves time + trouble. You can tear a sheet the size of the pan, flip the pan over, place the sheet over it and trace the circular wells and then cut them out.
-These rolls make delicious bread crumbs, they would work beautifully in any recipe that calls for them, like our Crab Cake recipe and our Chicken Parmesan recipe as well.
As always, reading through the instructions + ingredients prior to baking will eliminate any of the guesswork and make the process more fun!
Happy Baking + Enjoy The Recipe!😊 We’d love to hear your feedback, leave any questions or comments in the comment section below.
SCD Sandwich Rolls (+ Bread Crumbs)
- Total Time: 40 min
- Yield: 6 rolls 1x
6.8 net carbs per roll (3.4 per slice)
- 2 cups almond flour (Bob’s Red Mill)
- 1/4 cup + 1 tsp Coconut Flour
- 1 teaspoon baking soda
- 3/4 teaspoon gelatin
- 2 eggs + 1 yolk
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 1/4 cups almond milk or coconut milk, divided. (We like to use 1/2 almond, 1/2 coconut) Trader Joe’s Coconut Milk is BPA-free + additive-free.
- ***To use these rolls as croutons in our stuffing, make sure to add 2 tbsp of Italian Seasoning to the batter and skip the bread crumb process below and head back to our stuffing recipe.
- For Bread Crumbs:
- 1 tablespoon Italian Seasoning (To be added after baking, see instructions below).
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- Preheat oven to 350 degrees
- Prepare your pan. We highly recommend cutting parchment paper circles to fit in the bottom of each well of your sandwich roll pan and then greasing the sides well. This will result in a far easier release of the rolls. Plus, the parchment circles are reusable, so you won’t have to cut them again if you store them in a ziplock bag after each use. You can also lightly grease the bottom of the wells before adding the parchment rounds. (If you do not use the parchment paper, make sure to grease your pan super well).
- In a large bowl, whisk together almond flour, coconut flour + baking soda. Then add your eggs + yolk, olive oil, apple cider vinegar and 1 cup of the almond milk. Blend until smooth, set aside.
- In a small dish, add your 3/4 tsp of gelatin, then stir in 1 tbsp of the almond milk. Let your gelatin mixture sit for 5 minutes, it will thicken. Then slowly stir in an additional 3 tbsp of almond milk and blend until the gelatin is evenly combined into the milk.
- Pour gelatin mixture into bread batter and blend until smooth. Pour batter into each well 1/3 of the way full. (After you pour the batter into the wells, you can pick up the pan and tap it against the counter firmly, this will help to even out the surfaces. Alternatively, dip a large spoon in some water and then use that to smooth the batter surfaces, until they are nice and even).
- Bake at 350 degrees for 20-25 minutes. (At 20 minutes they will start to turn golden, make sure to check in so they don’t over-brown). They will be mostly firm, with a touch of softness in the middle.
- Remove your pan from the oven. Run your knife around each well to make sure the sides are not attached. Using oven mitts, flip pan over carefully onto a wire cooling rack. (Place the rack on top of the pan before flipping it over so the rolls will not break). Peel parchment paper off of rolls.
- Let rolls cool for 10-15 minutes before slicing them in half (length-wise). Let them continue to cool. (Removing them from the pan, and slicing + cooling them on a rack, keeps them from retaining moisture and allows them to dry. Soft bread is good, but we don’t want it too moist).
- We store our bread in an airtight container and keep it refrigerated. It’s delicious toasted with scd jam + we recommend toasting it for sandwiches as well.
- For The Bread Crumbs:
- Cut rolls into croutons. (3 rolls will equal about a cup and a half of bread crumbs). Let them dry out overnight, if possible. Then, in a large bowl, add your dried croutons, Italian Seasoning + salt. Toss until evenly distributed. Sprinkle olive oil over top and toss again. Spread croutons on parchment paper lined baking sheet and bake at 200 degrees for about 20 minutes, turning them every 10 minutes or so.
- Remove croutons from oven and let them cool completely. Place them into a food processor and pulse until you have crumbs. Pour them back onto the parchment paper and allow and residual moisture to dry out. Store in airtight container, use in any recipe that calls for bread crumbs. Or use croutons in salad or soup. Enjoy!
- Prep Time: 15 min
- Cook Time: 25 min
Keywords: grainfree, glutenfree, lowcarb, specificcarbohydratediet, scd, rolls, sandwich, bread, toast, breadcrumbs
These were so good!! Please make more scd recipes!!
Oh that makes me so happy!! Thrilled to hear you’re enjoying them. And we have holiday SCD recipes coming up soon! 🙂
My husband is allergic to coconut. What can I sub?
Hello! Because this recipe is both Keto and SCD and there are limited ingredient choices, we don’t yet have another option for the coconut flour. However, we have another bread recipe that is paleo that also works really well as sandwich rolls and it is free of coconut, here is the link: https://lilaruthgrainfree.com/paleo-sandwich-bread/ That recipe includes nutrition facts, including carb count at the bottom of the page, hope this helps!
This looks great! Since I can’t have gelatin, is there something I could substitute for it in this recipe?
Hello, thank you so much Shernette! If you’re not following the SCD diet, I think it’s possible that agar powder could work in place of gelatin, but I have not tested it. I wish I had another SCD option for gelatin, I will definitely update the recipe if I find one! 🙂
I don’t usually keep almond milk on hand. Do you think substituting SCD yogurt would work?
That’s a great question, I think it might be possible. If you try it, I would suggest adding water to the yogurt first to thin it out to a milk-like consistency. We’d love to know how this sub works for you! 🙂
I have the SCD book “breaking the vicious cycle” and in the book it calls for scd yogurt, or dry curd cottage cheese.
I just made this recipe today and it’s a keeper! Can I freeze these?
Thanks so much for the kind review, I’m thrilled you’re enjoying the rolls! 😀 I freeze these for my husband and then let them defrost in the fridge the day before he needs them and it works out just fine. Just make sure they’re 100% cooled before freezing and they should be great!
Made my first batch of rolls today, yummy! I used my first one to make peanut butter toast as a treat as it’s been so long since I’ve been able to have toast. They worked really well for that and I’m excited about all of the other possibilities. I do have a question though: my batter was quite thick and the tops of my rolls didn’t settle to the smooth surfaces seen in your picture, they looked more lumpy. I don’t mind this appearance, I’m more just wondering if I didn’t do something quite right that caused them to look this way? I used canned coconut milk with no additives, instead of almond milk, but that was the only differance I made when I mixed them up. There were no lumps in the batter, it was just thick. Thank you for any insight!
I’m so glad you’re enjoying the rolls, peanut butter toast sounds delicious!! 😀 And thank you for detailing your experience, I appreciate it so much. I’m sorry you had an issue with a lumpy top to the roll! I think there are two things that could potentially help to prevent this–after you pour the batter into the wells, you can pick up the pan and tap it against the counter firmly, this will help to even out the surfaces. Alternatively, dip a large spoon in water and then use that to smooth the batter surfaces, until they are even. I hope this helps. I’ll add this into the directions, thank you again for sharing your experience!!
Has anyone tried to make these without eggs? I am doing the scd diet, but can’t have eggs. I have successfully replaced eggs with applesauce in muffins but not sure if that would work in bread.
Thank you for your comment, we have not tested these without the eggs, if you try it we’d love to hear how it goes! I’m thinking an increase in gelatin might help- we will test this out ourselves when we can and add the option if it ends up a success. 🙂
Hi – I can’t eat eggs either..any update on any substitutes? Thank you 🙂
What is the gelatin in the recipe for and can you leave it out. Can something besides olive oil be used, like ghee. And can I use homemade almond milk in this recipe. With being on the Specific Carbohydrate Diet I cannot use store bought almond milk because of all the extra additives.
Hello, and thanks for your comment. 🙂 The gelatin aids in the texture of the rolls once they are cooled. The texture of the rolls will change, but I believe it still can be made without it, just won’t be quite the same. Homemade almond milk is great in this recipe. Hope this helps and you enjoy the rolls!
Thank you so much for your quick reply, this did help. It also says to use olive oil, can something like the be used instead
Oops! I see I forgot to respond about the ghee, thank you for mentioning that! You can absolutely use that in place of the olive oil or grapeseed oil can work too. 😀
I made these today; haven’t eaten one yet; they are cooling still. They look/smell great. One issue is the parchment paper stuck. I took it off immediately after removing from the oven,
Guess I will grease this next time. Thank you for the recipe,
Thanks so much for your comment, I appreciate you sharing your experience, it will really help others here as well!! We recommend greasing the sides, but I will add in the option above to lightly grease the wells before adding the parchment, I can see how that could be an issue. I hope you’re enjoying the rolls, thanks again!
These look great! Do you have a suggestion if I don’t have the cake pan? Thank you!
Oh thank you so much and I’m sorry, I really wish I had another option for you! The batter for the rolls is loose, so they really need the mini cake pan to take shape while baking. If I can come up with an alternative, I’ll definitely let you know!
Did anyone ever try this without eggs? I am desperate for a bread/roll for my son to have in his lunch. Modified scd but unfortunately can’t tolerate eggs..
Hi Lila.How can i substitute almond flour and the recipe still be SCD? Thank you
I’m sorry you can’t have almond flour! If you just have issues with almond flour, I would use cashew flour in it’s place– but if you can’t tolerate any nuts in your diet, I would recommend doing a Google search for a Nut-Free Coconut Flour bread– I know one of my friends makes one that she says she really enjoys that she found online. I really hope you find an SCD bread that will work well for you!
FINALLY…a bun that tastes good! Thank you so much for this recipe. I’ve really wanted a bun for hamburgers, but I had given up. What brought me to your website was “bread crumbs”. In the comments you told another cook that she could use SCD yogurt instead of milk so I added a little water and it was perfect! They were very moist even though I left them out to dry as you suggested, but no stars off for that…It’s an easy fix in the toaster. I was hopeful these might be the one because of the gelatin in the recipe. I had not seen that before. So happy to have these! Thank you!!!
Oh I can’t tell you how happy I am to hear this! 😀 Thank you so much for your kind review and for sharing your experience, I’m thrilled you’re enjoying the rolls!!
Hello! My daughter was diagnosed with crohns at 9 years old and didn’t want to go straight to meds at first. Trying to find a 9 year old yummy foods is hard!. Lol. She loves these and they were so simple to make! Thank you thank you thank you a million times for posting this recipe!!!
Awww thank you! I’m so excited you and your daughter are enjoying the rolls!! It really is hard to find yummy foods that are tolerable when it comes to Chrohn’s, it warms my heart that these are working for you guys!!
Hi! I am hoping to make these today. However, I don’t have the right type of pan. Do you think I could make this in a loaf type of pan instead? Thanks in advance!!
Hi there! 🙂 We have not tested these rolls using a loaf pan, so I can’t fully guarantee the outcome. If you do try it that way, make sure to cover the loaf pan tightly with aluminum foil, this will steam the bread and help it cook through and rise properly. It will also take longer in the loaf pan, about 50 -60 min and make sure to let the bread cool 100% before slicing. Hope this helps, we’d love to know your experience if you decide to try it this way.
Thank you so much for such a prompt response and all the tips. I will brave it and let you know how it turns out
I finally made this today, in the loaf pan and with coconut milk only. First things first, it tastes delicious!! It came out kind of sweet, but I think it’s because I used only coconut milk. It did come out very dense in the loaf pan & didn’t grow very tall haha. Next time I’ll definitely make it with the right pans & almond milk instead. Meanwhile I’ll be enjoying this with some peanut butter and bananas/berries! Thank you for all of your tips & such a great recipe!
Thank you so much for your kind review!! 😀 I’m glad you’re enjoying it in loaf form, albeit dense, they really do make great rolls. You’re inspiring me to test for the loaf pan! I think it might be possible with an additional egg white and 1/2 cup extra of almond flour. For our paleo bread recipe we whip the egg whites, and I’m thinking that might possibly work here for the loaf version as well for height and texture.
The best sandwich rolls scd recipe!!!
You are so kind, thank you!! 😀 I’m thrilled you’re enjoying the SCD Rolls, thank you for your kind review!
Have you ever tried to microwave these instead of baking? Looking to save some time! I have used a different bun recipe that utilized the microwave with success. This is a good recipe!
Hi, thanks for your comment! Sorry we didn’t see this earlier, that’s a great question. We haven’t tried microwaving these as we use the metal mini cake pan. However, it may be possible to microwave them in silicone baking cups but I have not tried this personally so I don’t want to lead you astray if it’s not a successful method. If you microwave them, we’d love to know how it goes!
Hi! I’m new here figuring out how to feed my 12 year old on an SCD diet. Few questions 1) any recommendation for a store bought Scd safe almond milk? I saw the recommendation for the coconut milk fromTJ but still searching for safe almond milk I don’t need to make.
2) could I use ramekins lined with parchment ? Is that the same concept?
Thanks so much for this exciting recipe! I’m also excited to try your pizza crust!
Hi, thank you for very kind comment and review, so glad you’re here! I hope you and your son will enjoy the recipes, the SCD pizza crust is one of our very favorites! There is an SCD almond milk on the market now called “Three Trees” brand. Their unsweetened variety is organic and just has filtered water and almonds. 🙂 There was another brand called “Simply Almond”, but I think they’re unfortunately going out of production later this month. We haven’t tested the rolls in ramekins, but with the parchment paper, that might just work! I would fill them no more than half way to 2/3 full. Please let us know how it goes if you try them that way, we’d love to hear how it goes and hope you guys enjoy them!