When I first learned about my candida diagnosis, I’m not going to lie, my heart sunk for Fork & Beans. In my at-times dramatic nature, I thought this would be the death of this site and that my love for food would either be on pause for several months as I learned to heal my body with boring and non-sugared up foods or that no one would even care about the limited food that I could eat (I was convinced that it wouldn’t be even remotely interesting). Then all of sudden, out of nowhere, you beautiful people have been coming out of the woodwork telling me about your own personal recent diagnosis with Candida, your struggles within the diet, and even thanking me for talking about this. I have been so surprised by the outpouring of shared experiences, support, and encouragement, truly, that I have realized that maybe this is the Fork & Beans path for awhile. I cannot wait to share with you the oh-so exciting life of this diet (I promise, I am not even saying that sarcastically). I have some really stuff coming your way. But first, for the fun stuff: Yeast Free Bread!
Can you tell that this whole experience has actually been an unexpectedly good one? It has made this time not only enjoyable but I’m not even kidding when I say that my passion for Fork & Beans and creating new recipes within the limits of this diet has unexpectedly grown tremendously even more so since Candida has entered my life (hello, Candida!) It really is possible to still eat good food while getting your health back. It’s also possible to go from sick and depleted to healthy and vibrant all because of certain changes in habits and proper nutrition (who knew?!) I am a walking testimony to this as every day as I continue to feel better, little by little.
One of the pleasures that I have been indulging in on since this diet has been a homemade Paleo bread loaf that is also yeast free. I buy it from an LA-based health food store chain however it comes at a pretty penny, like $1.75 a slice (and with 8-9 slices per loaf, you can do the math and see that this has been a very expensive indulgence). I felt it was worth the cost because 1). It was something I could eat; and B). It gave a bit of normalcy back to my life. After a good month of buying a loaf every week I said to myself, “Hey you, learn how to make your own bread at home.” And that is exactly what happened (obviously you know this, you read the dang title to this post…) So here you go. Proof that being on an Anti-Candida diet doesn’t mean your taste buds have to suffer.
Adapted from my Gluten Free Vegan Bread Loaf, this is a quick go-to bread recipe that is perfect for anyone who is trying to avoid grains, cannot have yeast and/or is battling with a Candida overgrowth. Just toast up, slather with your favorite toppings and you have a meal at your plate.
- 1 1/2 c. chickpea flour
- 3/4 c. almond flour
- 3/4 c. cashew meal
- 1/4 c. ground up chia seeds (use a spice or coffee grinder)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 c. nondairy milk, unsweetened
- 1 c. water
- 1 Tbsp. raw apple cider vinegar* (see note at the bottom of the page)
- raw sunflower seeds to top the loaf (optional)
- In a medium bowl, whisk together the flours, chia meal, baking powder, soda and sea salt until well combined. Add the nondairy milk, water, and vinegar into the mix until absorbed and a thick batter is formed.
- Pour the batter into a greased 8″ loaf pan, sprinkle raw sunflower seeds over the top (optional) and allow to sit for 15-20 minutes. While the batter is sitting, preheat your oven to 350 degrees.
- Bake for 60 minutes or until cooked all the way through (use a knife or toothpick to stick in the middle to check for gumminess). Transfer to a cooling rack and allow to cool in pan until cool enough to touch. Remove from pan to cool completely before slicing.
- Toast up before serving.
Once the loaf has fully cooled, slice it and store either in your fridge or freezer in a sealed bag. The bread is good for up to 2 weeks in the fridge and 1 month in the freezer.
- Serving Size: 1 slice
- Calories: 215
- Sugar: 4g
- Sodium: 170mg
- Fat: 11g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
Please do note that just because there is a bread now that you can eat, doesn’t mean you should overdo it. In fact I try not to eat a slice every day because part of living with candida is learning to rotate foods everyday. Also, this is still a high-carb treat and should be treated as such: a treat, thus concluding my Public Service Announcement. if you want more tips on living with Candida, check out my post ABCs of Candida.
Tips on Substituting Out Flours/Vinegar
If you cannot have chickpea or nut flours, use this post as a reference to guide you to a good substitute. Please note that each gluten free flour does absorb liquids differently so the liquid in the recipe might have to be altered a little, depending on what flour you substitute. Also note that I have made this bread with three different flour variations, all coming out generally the same however whatever substitutions you do make might alter the outcome.
If you need to be completely yeast free (meaning no vinegar), not just baker’s yeast (though on the Candida diet, you are allowed raw apple cider vinegar) you can sub lemon juice for the vinegar.