Bread To Get You Through
This candida bread recipe will get you through those moments on therapeutic diets where you think you just can’t last another five minutes. It has a dense consistency, but slices more like a wheat bread than any substitute bread recipe I’ve tried. It freezes well (so quadruple your batch) and toasts beautifully!
Top it with coconut oil, stevia and cinnamon for “Cinnamon Toast.” Grill slices in a skillet with coconut oil or beef tallow, add tuna mashed with cashew yogurt for a “Tuna Melt.” Toast it and top with salted avocado for “Avocado Toast.” All those ideas are Phase One Candida Diet friendly!
I believe in real bread and I believe grain is a beneficial food God gave us. I also know that there are seasons in life where food needs to be dialed back to allow our bodies a gain a new measure of wellness. Don’t let that bog you down. Your gut can get better if you give it the support and rest it needs!
Until then, Candida Bread to the rescue!
- low carbohydrate
- gluten free
- grain free
- fiber full
- protein rich
Candida Bread Recipe
Ingredients
- one half cup coconut flour
- one half cup ground flax seeds
- 1 teaspoon baking soda
- 1/2 teaspoon Real Salt
- 5 eggs, stirred
- one scant cup of water (really, eyeball this to form a dough where the ingredients hold together)
- 1/4 cup coconut oil
- 1 teaspoon apple cider vinegar
Instructions
- preheat over to 325 degrees Fahrenheit
- grease a loaf pan or muffin tin really well with coconut oil spray or coconut oil
- whisk dry ingredients together (flour through salt) in a small mixing bowl
- whisk wet ingredients together (eggs through vinegar) in a larger mixing bowl
- which the dry ingredients into the wet ingredients until there are no clumps
- batter will be thick, but if it looks too gloppy you may add water one tablespoon at a time
- pour batter into your loaf pan
- bake about 30-40minutes for a loaf, and about 20-25 minutes if you’re using a muffin tin
- bake until a toothpick comes out clean then remove from oven
- cool ten minutes in pan, then plop loaf onto a rack to completely cool
Voila! Candida Bread!
“To every thing there is a season, and a time to every purpose under the heaven.” Ecclesiastes 3:1
Love,
Jessica
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Hi, I can’t have any vinegar on my candida diet will it still work if I omit it?
Thank you
Hi, most likely it will still work but your bread might turn out flatter. I use Apple Cider Vinegar (no other types) on candida diet. Happy baking! Jess
Yes and that’s the only vinegar allowed in my anti-candida diet too! Ty I’m excited to try this out!!!
The vinegar is the activate the baking soda (bicarb soda), you can either use lemon juice instead (or another acid but I’ve been successfully using lemon juice) and use double the amount of your chosen acid as there is baking soda OR
sub it for baking POWDER, which has the correct mix of acid in it already but you’ll need to use more of it, check online how much
Should I store this in fridge?
I store it in the fridge, due to the eggs. 🙂
Is there any way to make this without eggs?
It’d be tricky, but you might try subbing flax or chia eggs. Let me know how it turns out!
Fear not, you were made to be well!
Jessica
There s no easy answer to that! It really depends on the brand of Stevia that you use, and your own preference for how sweet you want the bread to taste.
Do you know what the macros are for this bread? Thanks
Hi, Rebecca, Thanks for stopping by my blog! Since I focus on nutrient density, I don’t count macros for my recipes. This recipe does qualify for low carb, keto, and candida diets. Hope that helps! Jessica
Rebecca, on the Carb Manager app, you can enter any recipe and it will automatically enter your macros per serving. You may want to try that?
Helpful tip! Apps can sure make things simpler for tracking progress!
Do we use half a cup of coconut flour? Or one and a half?
The recipe needs one half cup (otherwise said – half a cup, 0.5 cups) of coconut flour.
Please let me know how you like it!
Fear not, you were made to be well!
Jessica
Jess,
I love the simple way you communicate important information without it feeling to me as ‘dumbed down” – you’re a teacher at heart, I bet! Anyway, thanks!
Aww, thank you! I hope what I do makes your day smile! 🙂
Hi! I was low on eggs so I tried the recipe using 4 instead of 5, and it turned out just fine! It still held together really well, and the consistency was a little less dense/eggy. This recipe is helping me get past missing wheat bread on keto!
Good to know and thanks for sharing your tip!
Can I just use normal salt
Hello! Any salt would work fine. I prefer Redmond’s Real Salt or Celtic Sea Salt for the trace minerals they provide. Happy baking!
I can’t tolerate nuts or seeds. Could I just use a full cup of coconut flour?
Hi! You could certainly give it a try. Coconut flour requires A LOT more moisture and eggs than the flours listed in the recipe. Coconut flour is not a 1:1 substitute for other types of flours. Keep that in mind and let me know how your experiment turns out! Thanks for the comment! With love and butter, Jessica
This is wonderful. Thank you for posting this, I thought my life was over due to lack of things i can have on the candida diet. Is there any way to make zucchini bread? Can you post a recipe for that?
Thanks again,
Nikki
Thank you very much for reading my blog and commenting, I’m glad it’s helping you! You can easily tweak the Candida Bread recipe for zucchini bread. Just add 1/2 cup zucchini shreds in place of one egg. You can experiment to find the equation that tastes best for you! With love and butter, Jessica
Does this taste like coconut? Any alternative for the coconut oil? I find it gets pasty and not my preference. Thx!
Hello, that’s a really good question. No, I and many others do not think it tastes like coconut. Alternatives for the coconut oil could be butter (although butter is not candida approved, but it is approved for other diets like GAPS and Keto), duck fat, ghee, beef tallow, or avocado oil. Happy cooking! Jessica
Can you replace cocanut flour with anything else? We don’t have any and don’t know where to get it. Could I replace it with 1/2 a cup gluten-free flour?
I’m on a candida diet, so no suger.
Hello! My Candida Bread Recipe does not have any added sugars, yay!
Hello, thanks so much for reading my blog and recipes! No, coconut flour is not a flour that can be replaced with other flours. Have you checked the Thrive Market link on my Shopping Guide? It’s a dependable online source for coconut flour! Use my link and you could save $20 on your first order, which I hope is a help to you! https://www.wellmadewellness.com/shopping-guide/
We don’t have any coconut flour and don’t know where to find it, can I replace it with gluten free flour? Also i can’t have suger.
Hello, great question! Coconut flour cannot be substituted with other gluten-free or gluten-full flours. I wouldn’t suggest trying it due to how much more liquid coconut flours require compared to others flours. Hope that helps, and let me know how you like the recipe! Jessica
When I added the water it was soupy. Is that what the consistency should be? Doesn’t seem like it! I added maybe 3/4 cup to the wet ingredients. I wasn’t sure if I should add water to the wet ingredients or just use it if the dough (without water) was too gloppy.
Hi! Thanks for trying my recipe. The measurements are precise. You may wish to try letting the batter sit for 2-3 minutes to allow the flour to absorb the liquid. Let me know how it works for you! With love and butter, Jessica
Great recepie Jessica ,I’m soooo loving this bread!!! I have also added cumin seeds and chopped garlic and I like it even more!!
That’s a great idea! I just may have to try it, myself..especially with garlic! With love and butter, Jessica
Question on the coconut oil.. is the 1/4 cup just for greasing the pan? Or are you adding that into the wet ingredients?
Hi, Lauren, Add the 1/4 cup coconut oil to the recipe. It’s not for greasing the pan. I amended my recipe to make that more clear, hope it helps you! Oh, and PS: make sure your coconut oil is warm enough to be liquified but not so hot it cooks your eggs. 🙂 Happy baking, Jessica
Hi! My bread doesn’t look as nice or big as the picture. Should I have used a smaller bread pan ? I also feel that I didn’t add enough water to it. Any suggestions? Thank you
Hello! Thanks for trying the recipe. My loaves are between 2-3 inches high when baked in an 8 inch loaf pan. They’re not as lofty as a traditional wheat loaf. As for your water question, hydration is affected by a few factors (weather, temperature, humidity) so feel free to experiment with water amounts and do share if it’s successful. Hope that helps you!
Hi, Sharon, Trial and error is the name of the game with any new baking recipe. I use a regular sized loaf pan (8×4, I believe). As for hydration ratios, those I’ve listed are what have worked for me. It will be a drier recipe than a traditional wheat, yeast bread. You’re welcome to experiment and let me know how your results turn out! Hope that helps, Jessica
Hi! Just wondering do you melt the coconut oil before you mix it? Thanks so much!
Hi, Shannon, If the coconut oil is cold and hardened, it would need to be warmed and softened on the stove in order for it to most easily blend into the recipe. Hope that helps! Jessica
Can I use almond flour instead?
Hi, Toni, Using almond flour would change the dry to liquid ratio quite a bit. I think you’d be better off using the recipe as-is if you’re wanting predictable results. Hope that helps! Jessica
I can’t have flax seeds. Do you think the recipe would work without them?
I do, however I have not attempted this. You would need to use some other sort of gelatinous binder such as gelatin from Perfect Supplements https://www.perfectsupplements.com/?Click=63365 and use coupon code WELLMADE10. If your diet allows, Bob’s Red Mill makes an egg replacer that works nicely as does Ener-G-Egg replacer. Keep in mind that both those would raise the carbohydrate count. Gelatin powder would not. Hope that helps! Jessica
Can i freeze this bread ?
This bread freezes beautifully!
This turned out amazing for me. I made recipe mostly as directed but did not need any water as it seemed a good consistency and it cooked perfectly. I also did stir in a smidge of pure monk fruit powder at the end. The bread cuts nice, doesn’t taste eggy or coconut; it actually tastes buttery somehow which I love but can’t explain 😄 I like it even more with a small drizzle of choczero maple syrup! Tastes French-toast-ish! Can’t wait to share with my friends.
Happy to hear that! Thanks for sharing with your friends and I hope all enjoyed!