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Candida Diet Bread (Nut-Free!)

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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!

Candida diet bread recipe

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.

Healthy gluten-free, nut-free bread recipe

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!

Healthy gluten-free, nut-free bread recipe
Print Recipe
4.27 from 57 votes

Candida Diet Bread

Awesome gluten-free, candida-friendly bread that slices easily and is FREE of sugar, starches, and gums!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Bread
Cuisine: American
Keyword: Anti-candida, Gluten-Free, Healthy, Nut-free, Sugar-free
Servings: 12 slices
Calories: 63kcal
Author: Lauren Goslin

Ingredients

DRY INGREDIENTS:

  • 1/2 cup coconut flour
  • 1/2 cup buckwheat flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt

WET INGREDIENTS:

  • 4 large eggs
  • 3/4 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

Adapted from this recipe
WW Points: 2

Nutrition

Calories: 63kcal

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:



 

 

Candida-friendly bread without nuts

Shared with: Inspire Me Monday, Thursday Favorite Things

 

MORE RECIPES YOU MIGHT ENJOY

This post may contain Amazon affiliate links. Please read my privacy policy.

Comments

  1. Mike I says

    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.

    Reply

    • Lauren says

      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!

      Reply

      • Mike I says

        Thanks! Thick but pourable. My next try I will add more liquid to get that .

        I do like the taste and moistness!

        Mike

        Reply

      • Olivia says

        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?

        Reply

  2. Sheila says

    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

    Reply

  3. Carla Franzose says

    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?

    Reply

  4. Elliot says

    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

    Reply

    • alessandra says

      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!

      Reply

  5. Laura says

    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…

    Reply

  6. Laura says

    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

    Reply

  7. Laura says

    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

    Reply

    • Lauren says

      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.

      Reply

  8. Anthony says

    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!

    Reply

  9. Olivia G says

    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.

    Reply

      • Debra Jacobs says

        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.

        Reply

  13. Deborah says

    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

    Reply

  15. Nicki says

    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. 🙂

    Reply

  16. Elisa says

    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!

    Reply

      • Randy Mack Hyndman says

        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

        Reply

  17. Cornell says

    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!

    Reply

  20. April says

    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!

    Reply

    • Lauren says

      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!

      Reply

  21. Ashleigh says

    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

    Reply

  23. Paul says

    Can this bread be maxe without the applesauce ? Looking for a bread to use for sandwiches and not wanting the sweetness.

    Reply

      • bonnie jay says

        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

        Reply

  24. Marcy says

    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!”

    Reply

    • Lauren says

      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!

      Reply

  25. Marcy says

    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.

    Reply

  26. Marta says

    Hi! I tried your recipe yesterday and it actually turned out pretty good, thanks.

    Is there any trick to cook the inside more?

    Thanks!

    Reply

    • Lauren says

      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. 🙂

      Reply

  27. Kathe says

    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.

    Reply

  28. Tiffany says

    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.

    Reply

  30. Javonni says

    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?

    Reply

    • Lauren says

      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.

      Reply

      • Javonni says

        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!

        Reply

  31. Jo Tan says

    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.

    Reply

  32. Corinna says

    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?

    Reply

  33. Raia T. says

    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! 🙂

    Reply

  34. Catherine says

    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.

    Reply

  35. Corinna says

    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?

    Reply

  37. Karen says

    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.

    Reply

  39. Brandee H says

    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! 🙂

    Reply

  40. Aliyah says

    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

    Reply

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