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 in a small mixing bowl
- whisk wet ingredients together 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
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?
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!
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!