Last Updated on March 11, 2019 by Patricia Carter
SUMMARY. It took over a decade, but today I finally can scratch off my recipe bucket list, making Lois Lang’s Luscious Bread from the BTVC book. This bread is as very near to conventional wheat breads as it gets. It can be sliced and used for sandwiches, and of course here, we make it into redic delic EASY SCD French Toast. I freeze this bread in slices, separated with unbleached parchment paper. It makes for quick breakfasts AND fabulous travel food! Enjoy French Toast alone, with a shake of cinnamon, or a slug of honey. Maple syrup is also perfect if eating PRODUCE version of SCD, (now in study at 12 facilities across the U.S.) or PALEO. This recipe is GLUTEN-FREE, GRAIN-FREE, SCD, UMass IBD-AID, PRODUCE, and it is permitted in PALEO CAMPS that allow lactose-free aged cheeses. There is nothing not to luv about this recipe. Give it a try and let me know what ingredient additions you make using the basic Lois Lang Bread recipe!
Special ingredient note: It’s worth finding dry curd cottage cheese (aka Friendship Farmer Cheese) to make this recipe. My Whole Foods Market now sells it, but you can substitute dripped SCD yogurt, or if not strict SCD use a clean Greek yogurt. 👉
SCD French Toast Using Lois Lang Bread. Gluten-free, Grain-free, SCD, UMassIBD-AID, PRODUCE, and some PALEO camps
Notes
If you aren’t making French Toast and instead want a shorter flatbread type loaf, use an 8 by 8 inch pan. Get your creative juices flowing and add your own modifications. Herb combos in a flatbread version are fabulous! Bake at 325F, convection oven, use 350F if conventional oven, 40 minutes, until a knife inserted in the center comes out clean.
Ingredients
Basic Lois Lang Bread Recipe
- 1 cup Friendship Farmer Cheese (can substitute SCD dripped yogurt, or if not strict SCD, a clean Greek yogurt)
- 1/4 cup butter, melted
- 1 tsp baking soda
- 1/4 tsp sea salt
- 3 pastured eggs
- 2 1/2 c almond flour
French Toast Recipe Using Baked Lois Lang Bread
- 2 eggs
- A shake of pepper
- A shake of sea salt
- coconut oil and butter (for the skillet)
Instructions
Basic Lois Lang Bread Instructions
- Using a mixer or a food processor, blend the farmer cheese, butter, baking soda, salt and eggs to a butter texture.
- Add the almond flour and blend thoroughly.
- Generously grease with butter a 4 by 8 inch loaf pan. Dust the bottom with almond flour. (Alternatively, just line the pan with unbleached parchment paper.)
- Place the dough in the pan and smooth to the edges.
- Bake at 325F convection oven, use 350F if conventional oven, 45 to 60 minutes, until a knife inserted in the center comes out clean.
- Run a stainless steel metal spatula around the sides of the pan and press in on the loaf to gently loosen it from the edges and bottom of the pan. Remove the bread by inverting onto a cooling rack. If using parchment paper, simply lift out the parchment paper using the opposite corners and place onto a cooling rack.
- Allow to cool before cutting. This bread can be sliced and frozen with parchment paper separating slices. Or continue on for SCD French Toast!
SCD French Toast
- Place a generous dollop of coconut oil in a stainless steel or cast-iron skillet and heat on medium heat. Do NOT use Teflon skillets!
- Add a pat of butter and stir into the coconut oil as it melts.
- In a separate low sided flat bottomed dish, whisk 2 eggs adding in a shake of pepper and sea salt.
- Dip both sides of each bread slice quickly in the egg mixture. If you run out of the egg mixture, just whisk up more!
- As you work, place each dipped bread slice in the hot skillet and cook until the edges firm. Pick up an edge of the bread and continue baking until it is browned to your liking.
- Flip the bread slice and cook to your desired brownness.
- Once done, cool the slices on a cooling rack or if eating immediately, plate the slices. Enjoy SCD French Toast alone, with a shake of cinnamon, or a slug of honey. Maple syrup is also perfect if eating PRODUCE version of SCD or PALEO.
- SCD French Toast can be frozen with unbleached parchment paper separating the slices. They make for quick breakfasts AND fabulous travel food, cold or gently warmed!
Hoping you enjoy this recipe as much as my tribe!
Best in health through awareness,
