Candida Diet Bread - A delicious gluten-free and nut-free bread recipe that is approved by kids and slices easily. No sugar, starch, or gums needed!
No more gluten....for a while
So, it's finally happened. I've shown "allergic" to gluten.
Allergic in quotation marks because every allergy test I do is different depending on my stage of health.
Right now, I'm in a bad stage.
Shortly after Mickie's birth, I started having tons of pain. Back pain, neck pain, joint pain, jaw pain, you name it, I've had it! Hers was a difficult pregnancy for me, complete with sickness, stress, and major blood loss upon birth. I think it all was a recipe for disastrous health, postpartum.
After months and months of trial and error, doctors, and testing, I've found that I'm in need of pelvic floor rehab as well as treatment for Lyme disease and (possibly) mycotoxins.
I've also overhauled my diet a bit, reducing grains and cutting gluten out completely.
I was already on a low sugar diet, but now I don't use any sweeteners and am even limiting my fruit intake. Ergo, more candida-friendly recipes!
Kid-approved candida bread
My kids can be quite picky with eating, particularly when it comes to bread, and even MORE particularly so with gluten-free bread.
I've been through quite a few different 'prototype' breads, including ones with quinoa, millet, coconut flour, rice flour, sorghum flour, and chickpea flour, all rejected one right after the other.
I really dug a couple of them, but they were a bit 'involved', requiring soak time for the grains and the use of a food processor, so it didn't exactly break my heart when they were snubbed.
This bread, however, they love.
They actually request it!! I can't believe it, and the great thing is it's probably the easiest recipe of all that I've made.
No processor, no soak time, and I have bread in under an hour!
In addition, there are no gums, starches, or other complicated additions. It's even SUGAR-FREE! What a bargain, heh?
However you make this bread, I hope it's as big a hit for you as it is in our home!
Candida Diet Bread
Ingredients
DRY INGREDIENTS:
- ½ cup coconut flour
- ½ cup buckwheat flour
- 1 tsp baking soda
- ½ tsp sea salt
WET INGREDIENTS:
- 4 large eggs
- ¾ cup water see Notes
- 2 Tbsp oil grapeseed, coconut, or olive all work
- 2 tsp apple cider vinegar
Instructions
- Preheat the oven to 350 degrees.
- Mix the dry ingredients (flours, baking soda, salt) together in a large bowl.
- Whisk the wet ingredients (eggs, water, oil, vinegar) in a separate bowl.
- Mix all until well combined.
- Pour batter into a well-oiled loaf pan.
- Bake 35-45 minutes or until springy to the touch.
- Remove and cover with a dish towel (while still in the pan).
- Let sit 5-10 minutes.
- Uncover, cut, and enjoy! This cuts best when completely cooled.
Notes
Nutrition
Notes:
Here are a few variations I've tried and loved:
-applesauce in place of 1/4 cup of water
-use milk in place of the water (my Coconut Milk is delicious in here!)
-added spices to make it savory or 'sweet' (rosemary, garlic, onion, cinnamon, vanilla, pie spice, etc.)
-added nuts or seeds; add some dried fruit if you're not eating for the candida diet (cinnamon raisin, anyone?)
This recipe makes a dense, short loaf...just an FYI.
I use this coconut flour in this recipe (coconut flours vary in absorbency, so please be aware).
For those with egg allergies, my best suggestion is to try my Yeast-Free Buckwheat Bread!
Some of the items I use to make this recipe include:
Shared with: Inspire Me Monday, Thursday Favorite Things
Rachel
This was my first attempt at candida diet bread and I was pleasantly surprised! Mine didn't rise--probably used expired baking soda, but the taste was quite nice, only a little bit eggy and almost too sweet surprisingly, but I am enjoying it. I don't think I can eat it all now though--can I freeze it and if so how long do you recommend? Thanks!
Lauren
Hi Rachel,
I'm happy you enjoyed the bread. 🙂 Yes, you can freeze it. I would slice it first, then put the slices in a freezer-safe container (I just use a medium Tupperware container). Try to make sure the bread has cooled completely and has no moisture to avoid freezer burn. It should keep well for about one month.
Mike I
I followed the recipe exactly but used a different buckwheat flour. and Neategg egg substitute. Batter would not pour, I sort of kneaded it into loaf pan.
I understand flours can vary on absorbing liquid, so my next try I will add water to get a thick, pourable batter.
I also ordered the buckwheat flour pictured below the recipe.
Waiting for the baking time right now, I expect no rising. If happens again this way, I will just roll it out flat and call it a cracker!
🙂
Turned out moist and tastes nice, not sure if fully baked or not, did not rise, like I guessed. Rising I don't care about as long as it is not hard and dry.
Fun first try.
THANKS for the recipe!
Should the batter be thick but pourable like I am guessing?
I am new to baking, but have experimented with alternative flours in quick-breads, most success as flat breads/crackers or pancakes, loosely based on a quick-cornbread recipe from back in the day. Usually I put in chopped nuts and partly hazelnut flour for the flavors.
Lauren
Hi Mike,
Yes, the batter is thick, but pourable. It doesn't rise much, but there is a nice crumb, in my opinion. It definitely is not going to be like the bread you may have been used to, but it satisfies a craving when you're on a limited diet!
Mike I
Thanks! Thick but pourable. My next try I will add more liquid to get that .
I do like the taste and moistness!
Mike
Olivia
Hi Lauren, I made this recipe on Sunday, I ate some this morning and it made me throw up. Do you think it’s because I’ve left it out for too many days? Or are you meant to store it in the fridge?
Lauren
Hi Olivia,
I would definitely refrigerate this, as it contains eggs!
Sheila
My first time using buckwheat flour and I’m pleased with the results. It’s a keeper! Have you ever doubled the recipe to make a taller loaf? Thanks
Lauren
That's great, Sheila! I've not tried doubling it, no, sorry.
Carla Franzose
Made this yesterday and while the flavor is pretty good, it did not rise at all. It wouldn't be much of a big deal but I would like to be able to use it to make a sandwich and it is only about 1.5 inches thick. I read another comment that it didn't rise and you mentioned it could be old baking soda?
Lauren
Yes, old baking soda could be the culprit or perhaps you overmixed the batter.
Elliot
I didn’t enjoy this at all. So disappointed because it’s so low in calories but I thought the flavour made me nauseous. I wouldn’t recommend this to anyone even slightly sensitive to eggy/Sulfur flavours because you won’t like this at all. I will have to experiment myself at home to find a candida safe bread alternative unfortunately
alessandra
hi there! I made this with "flax egg" because I am vegan. You use 1 TBS ground flax seed to 2.5 TBS water. Since the recipe calls for 5 eggs, I did 5 table spoons ground flax with 12.5 (actually i think i did more like 12) table spoons of water. you let it sit and "congeal" kind of for about 5-10 mins. then use that as your "egg" mixture. I LOVE it actually. I thought this was going to be the worst "bread" I ever had but I am loving it. I am putting a homemade miso-tahini sauce on it, just 1/2 miso 1/2 amount tahini in a sauce pan, heated up with a little water to the consistency you prefer. it's awesome!
Laura
I have not tried your recipe yet but I will tomorrow, it looks wonderful I would like to share this recipe with you if you don't mind.
My Fermented Quinoa and Buckwheat Dosa
Either 1 cup white quinoa or 1/2 cup each dry quinoa seeds and 1/2 cup dry buckwheat groats, wash well and drain through a fine sieve
2 Tbsp apple cider vinegar
1. Put all ingredients into a Vitamix, cover with water and run until smooth. Pour this into a large bowl. Add a little bit of water to the Vitamix and pour into the bowl also.
2. Cover with plastic wrap or a small plate and leave out all night on the counter.
3. The next day, add spices and 2 eggs to the batter:
1 heaping Tbsp tandoori spices by Saveur
1 small finely diced onion
1/4 tsp ginger powder
1/2 tsp turmeric pwdr
1/2 – 1 tsp sea salt
6-8 grinds of black pepper
2-3 finely minced garlic or garlic powder
1/2 to 1 tsp dry mustard powder
4. Heat a non-stick skillet, add butter or oil, add a ladle batter into the skillet, flip when bubbles form and you know the rest.
This is great for your digestive system. I have been experimenting and I think I have a winner. I’m so excited. Thank you for letting me share. Take care…
Laura
Hello again Lauren...! Thank you for replying, yes I bought the baking soda yesterday and used a loaf tin... 😔, better luck next time for me...!!!! Love, Laura xxxx
Laura
Hello Lauren and community,
Sadly mine didn’t rise, oh dear! I am in the UK, do I need to add yeast...? Is our baking soda different here....???
It’s tasty but flat like cake...!!!
Thanks for any help...!!!
Love, Laura x
Lauren
Hi Laura,
You shouldn't need yeast here...perhaps your baking soda is old? Did you use a loaf pan? It shouldn't be flat in any way, as the loaf pan will help keep it's shape even if your baking soda is bad.
Anthony
Was attracted to the diet bread in the title because I love bread but usually give it up on a diet. This is great! I like buckwheat flour (use it for crepes) but I've never worked with coconut flour before. I'll have to give it a try!
Olivia G
Thank you for this recipe, it is very tasty and it works well structurally! I have tried other recipes with non-gluten flours and the consistency and texture has never held up very well. This recipe successfully approximates "normal" bread. A dense bread at that, but I do like the texture.
Liliana Derence
Thank you for sharing this amazing recipe! Wow!
Diana
Delicious! Super easy! Moist and fluffy! Husband approved! Thanks for another great recipe Lauren!
Lauren
So happy you enjoyed it, Diana!
Debra Jacobs
Hi can you taste the coconut in this bread at all?
Lauren
I figured the best person to answer that would be one of my kids, and all of them say no. 🙂
Debra Jacobs
Great thanks, will try it as it is low in calories always on the look out for low calorie breads,but I dont like coconut so I have always been hesitant to try recipes with it in.
Deborah
Hi Lauren is it possible to have the measurements of the ingredients in grams please. I have no idea how much a cup measurement would be and can’t find a conversion from US to UK so reluctant to try this until I can be sure of correct quantities. Many thanks
Jamie
Is there a way I can make this in a Zojirushi bread maker?
Lauren
I haven't tried that, but my guess would be no.
Nicki
This bread turned out amazing! I tried one recently that was only with buckwheat flour and it was toooooo dense. This is super light and I love the flavor. I accidentally used baking soda instead of powder, but it turned out really good (maybe a little fluffier?). I'll be making this often. 🙂
Lauren
That's great, Nicki, thanks for the rating!
Elisa
I am eager to try this but have had trouble finding buckwheat flour in stock at the local stores. I was wondering if you recommend a specific brand and/or would another floor work as a replacement? Thank you!
Lauren
Hmm, I'm not sure, but maybe millet or oat flour?
Randy Mack Hyndman
XBuckwheat flour is easy to get in Indian or Slavic Dried Goods Stores. In Burnaby I go to New Generation on Edmonds a few blocks north of Kingsway. THey always have it in stock, very time I’ve gone have seen it there.
Randy
Cornell
Has anyone tried this recipe with spelt flour instead of buckwheat? Both are very dense and I was trying to go lighter, but have plenty of spelt flour. Thanks!
Nina
Can I use only egg whites?
Lauren
I haven't tried that, but you may lack some richness/moisture/flavor without the yolks.
Kayla
Thank you so so much for such a simple, healthy and delicious bread recipe that my family absolutely LOVES!!!
Lauren
Thanks Kayla, I'm so happy you guys like it too!
Annette
Thank you, I can’t wait to try:)
Pauli
Can someone please confirm that the t in the recipe is for teaspoon eg for the baking powder? Thank you, looking forward to trying this recipe.
Lauren
Yes, t is teaspoon. 🙂
Martha Weber
Baking soda or baking powder?
Tonya
Wondering the same.......recipe calls for baking soda....???
Lauren
Yes, baking soda.
April
Hello , I know this is an old post but I was wondering if you've ever tried freezing the slices? does it freeze well? I've just been told by my doctor to cut gluten and dairy from my diet so I'm really looking forward to trying this recipe!
Lauren
Hi April,
I believe it would freeze fine. You might take care to wrap each piece individually, as they may be tough to pull apart. Hope that helps you!
Ashleigh
This is super yummy! We used cashew milk and it worked wonderfully. Nice and moist. We enjoy it with peanut butter on it. Thank you so much
Deborah
Any substitute for coconut flour? I'm allergic.
Lauren
Coconut flour is unique in baking, so there really isn't a good sub that I know of, sorry!
Paul
Can this bread be maxe without the applesauce ? Looking for a bread to use for sandwiches and not wanting the sweetness.
Lauren
Hi Paul,
I would sub yogurt or more oil in its place to maintain the wet-to-dry ratio of ingredients. 🙂
bonnie jay
My doctor has taken me off gluten, sugar, fruit, coffee and his office said no yogurt so I guess dairy is out ... which is a horrifically cruel industry on a level that cannot be comprehended... so when you say more oil, how much more do you mean? Thanks
Marcy
Okay, we just tried it and sadly I guess we are not ready be very healthy I guess. I must have done something wrong because it was NOT good. Maybe I needed to double the applesauce because our sweet tooths are still too powerful. But it was not good to us. Maybe someday one of these "healthy" recipes I try eill elicit a hooray. Hus only comment was "do I have to eat this!" Not what I was going for but when I tried it I thought "do I have to eat this!"
Lauren
Sorry Marcy! This isn't meant to be a sweet bread, it's meant to take the place of sandwich-type bread. We are definitely operating at a very low level of sweetness over here, so my recipes may just not be for you. Hope you find something else you guys like!
Sheri Southern
You might put in a bit of stevia. I do this to sweeten anything that needs it and it doesn't need much.
Marcy
I think I am doing something wr9ng. My batter didn't "pour" into pan, I had to scoop it out. Very dry before even cooked. And yet after 30 minites in the oven it is still "smooshy" to the toich. I am NOT a baker but trying to learn because my son needs, gluten free, sugar fre and dairy free.
Marta
Hi! I tried your recipe yesterday and it actually turned out pretty good, thanks.
Is there any trick to cook the inside more?
Thanks!
Lauren
Hi Marta,
If the middle is still raw, you may want to just leave it in a bit longer with a tented tin foil top. That way the outer layer won't get too crusty in the process. 🙂
Kathe
Soaking the grains removes the anti-nutrients called phytates that are in all grains and nuts that prevent you from absorbing the nutrients from your food. They are a contributing factor in why so many people are overfed and undernourished.
Lauren
Totally aware of phytates, did you know they can also be beneficial? We eat meat, so I'm not too worried about our minerals over here!
Tiffany
Hello! I can't tell you how excited I am about trying this recipe out. You mentioned something about homemade coconut...I think homemade coconut milk and I was wondering ....how do you do that? I hate to buy the coconut milk in the store because they are filled with gums so I was excited when I saw you wrote homemade.
Lauren
Hi Tiffany,
Check out this link for the milk: https://www.oatmealwithafork.com/two-ingredient-thick-and-creamy-coconut-milk-vegan-paleo/
I hope you enjoy the bread if you try it!
Richard R.
My girls LOVE this bread!
Javonni
First I want to let you know how much I love this bread. I was wondering what size pan you used, and if I might possibly triple the recipe to make a larger loaf?
Lauren
I'm so glad Javonni! I use a regular loaf pan, 9 x 5 inch. I'm not certain about tripling it, I've not tried. With these type of ingredients, it might be a gamble.
Javonni
Thank you so much for your reply. I think I'll try to double it. I waste more product with my experiments, but I just can't seem to stop. Ha!
Jo Tan
I love the simplicity of this recipe. Just made a loaf today, and it turned out amazing. Thank you for sharing a gluten free bread recipe that i can look forward to. Guess i will be trying with different additions soon.
Lauren
I'm so happy you enjoyed it, thanks for your comment! 🙂
Corinna
Quite yummy, thank you! My daughters, ages 9.5 and 8, even enjoyed it with a slather of butter. My 5 year old son is a little pickier when it comes to non-traditional food items. I used regular milk. Do you think low fat coconut milk could also work in this recipe to make it both dairy and nut free?
Lauren
That's great Corinna! Yes to your question, I use coconut milk myself in this recipe. 🙂
Corinna
Also, how do you recommend to store this bread? I find it gives off a certain smell after 3 days of being in an air tight container on my counter.
Lauren
Hi Corinna,
Anything with eggs I store in the fridge!
Raia T.
I'm going to have to try this. I've been working on a yeast-free bread for the past month and haven't found one that I like (though my kids have been fine with all my concoctions). 😉 Thanks so much for sharing it at Savoring Saturdays! So glad to have you back again! 🙂
Catherine
I know what you mean, I tried so many healthyrecipes for my daugher! When I find one she likes, I almost dance ;), not easy to go back when kids developped a taste for sugar...
I have been doing a bread quite similar to yours for a couple of years and I just can't get tired of it. I tried with flax eggs, it is more crumbly.
Corinna
I usually don't keep buckwheat flour at home; only all purpose, oats (that can be ground into flour), coconut flour, and chickpea flour. Any suggestions on what I can sub the buckwheat flour with?
Lauren
I'd try oat flour! 🙂
Jackie
Can I use almond flour instead of buckwheat flour?
Lauren
I'm not sure Jackie, as I've not tried. My guess would be no, as buckwheat is more absorbent.
Catherine
since buckwheat is a pseudo grain, maybe you could try another pseudo grain such amaranth, millet, or even quinoa. Oats works generally well each time use it.
Bethany
Looks great!
Lauren
Thanks Bethany! I was just drooling over your black bean cake...must make that soon! 🙂
Karen
Just tried your recipe with Trader Joes brand coconut flour and it turned out great! I love the simplicity of the recipe. I can't wait to try cinnamon raisin like you suggested. Thanks for all your great recipes and ideas.
Lauren
Thanks for your comment Karen, I'm so happy you liked the bread!
Liz
Nutritional breakdown?
Lauren
Just posted, sorry about that!
Brandee H
My son does not eat bread. Occasionally I can get him to try some banana bread. I will have to try this. I love the simplicity of a slice of bread and would love him to love it too! 🙂
Lauren
I hope you enjoy it if you try it Brandee!
Aliyah
This looks so great and easy to make, not like all these hour long ones that need to rise which I struggle with. Thanks will let you know when I try it! I enjoy your posts, thanks so much! Aliyah
Lauren
Thanks so much Aliyah, I hope you like it if you try it!