Candida Diet Yeast Free Bread Recipe and Directions
This recipe makes only about two slices of bread.
You can make it in either in a 4X6 pan or even a cookie sheet.
Whatever way you choose to bake it, make sure it is no thicker than 1/2 centimeter.
This recipe is not intended to make big loafs of bread.
When I made this recipe, I made one batch; I placed it into a 4X6 pan and it just about covered the bottom.
I was a little confused as to why this recipe was so small, but I cooked it as directed and it turned out pretty good.
It was slightly crispy but still pretty soft.
I then decided to try using more almond meal and less flax seed since it tasted very strongly of flax seed, which isn't bad at all, I just wanted to see how it would taste with more almond meal.
This recipe I used as much almond meal as the recipe called for flax seed meal, and I used as much flax seed meal as the recipe called for almond meal; basically I just switched their amounts.
This recipe turned out good as well; it had the same texture but the taste was slightly sweeter and more bread like, whereas the one with more flax seed was more like a cracker.
Now, here is the part I messed up on and that you should learn from if you plan to try this recipe.
I decided since I liked the almond meal recipe more and I also had more almond meal than I did flax seed meal that I would make multiple batches.
First of all, this batter is very thick, so when you make multiple batches at once it becomes very hard to mix.
So maybe my first tip would be if you try one batch and like it and want to make more, I would continue to make them only one batch at a time.
It is a very simple and easy recipe, so it wouldn't be too much harder.
Secondly, whether you make one batch or twelve (like I did) you must make sure the batter is very thin; otherwise you end up with very puffy, moist bread.
Basically why this happens is because of the egg, because as you would see if you tried this, it looks like baked egg; and if you are on the candida diet, as I was, you cannot add any sugar, which would probably help the taste if you were to do this.
When I made my twelve batches, I put it on a cookie sheet and it almost filed it to the top; once it was cooked, it rose to be a little taller than the top edge.
So, I only made it about maybe 1/2 inch thick, and that was still too thick.
I did even cook it almost twice as long as I would have had it been only one batch; maybe I did not cook it long enough according to the amount of batches I was trying to cook in the same loaf, but I almost doubt that because of my results when I cut the cooked loaf into slices and re-cooked it.
Even after it was all cooked and cooled, I tried to cut it in half and even cut it in thirds and toasted them.
The pieces cut in half, which were about maybe 1/4 inch or maybe 1 centimeter thick, the inside still wouldn't cook and remained spongy.
The third pieces turned out alright, but at that time I no longer liked the taste of the bread.
The results could be different with the original recipe, I don't know, I haven't tried that yet, and don't know if I will.
Another idea is maybe the fact that, with the single batch in the tall 4X6 pan, maybe it cooked better than it would even on a cookie sheet? One other thing, if you do make multiple batches, however you do it, make sure to refrigerate it because I noticed it doesn't last very long if you just leave it out.
Another thing I noticed was with the single batches, which I cooked in the 4X6 pan, I greased them well with coconut oil and they came out of the pan easily.
However, with the twelve batches, which I cooked on one cookie sheet, I greased it just the same, however, when it was cooked and slightly cooled and I inverted it onto a large cutting board, a large piece of the center stuck to the cookie sheet.
Maybe it was because it wasn't entirely cooled, I don't know.
Here is the recipe, give it a go and hopefully you like the results.
1/3 cup + 2 teaspoon flax seed meal (you can just grind whole flax seeds if you want - I did, and in doing that I think with the first original batch, I had some whole flax seeds too, which is maybe why it was more like a cracker) --you could try making a loaf with whole flax seeds instead of flax seed meal, it might be even more like a cracker, I don't know.
2 tablespoons almond meal, 3/4 teaspoon baking powder, 2 teaspoons olive or coconut oil (I used coconut and it gave it nice coconut sent and slight flavor - thusly whichever oil you use, the taste might be predominant next to the main ingredient.
So maybe try lighter oil like canola?) 1 egg, 2 tsp water, 1/3 tsp lemon juice Whisk all of the dry ingredients together, and whisk all of the wet ingredients together, then combine them and whisk them together.
The batter will be very sticky and thick.
Do your best to thin it out into whatever baking pan you choose to use.
Bake at 350 degrees for 20-25 minutes.
You can make it in either in a 4X6 pan or even a cookie sheet.
Whatever way you choose to bake it, make sure it is no thicker than 1/2 centimeter.
This recipe is not intended to make big loafs of bread.
When I made this recipe, I made one batch; I placed it into a 4X6 pan and it just about covered the bottom.
I was a little confused as to why this recipe was so small, but I cooked it as directed and it turned out pretty good.
It was slightly crispy but still pretty soft.
I then decided to try using more almond meal and less flax seed since it tasted very strongly of flax seed, which isn't bad at all, I just wanted to see how it would taste with more almond meal.
This recipe I used as much almond meal as the recipe called for flax seed meal, and I used as much flax seed meal as the recipe called for almond meal; basically I just switched their amounts.
This recipe turned out good as well; it had the same texture but the taste was slightly sweeter and more bread like, whereas the one with more flax seed was more like a cracker.
Now, here is the part I messed up on and that you should learn from if you plan to try this recipe.
I decided since I liked the almond meal recipe more and I also had more almond meal than I did flax seed meal that I would make multiple batches.
First of all, this batter is very thick, so when you make multiple batches at once it becomes very hard to mix.
So maybe my first tip would be if you try one batch and like it and want to make more, I would continue to make them only one batch at a time.
It is a very simple and easy recipe, so it wouldn't be too much harder.
Secondly, whether you make one batch or twelve (like I did) you must make sure the batter is very thin; otherwise you end up with very puffy, moist bread.
Basically why this happens is because of the egg, because as you would see if you tried this, it looks like baked egg; and if you are on the candida diet, as I was, you cannot add any sugar, which would probably help the taste if you were to do this.
When I made my twelve batches, I put it on a cookie sheet and it almost filed it to the top; once it was cooked, it rose to be a little taller than the top edge.
So, I only made it about maybe 1/2 inch thick, and that was still too thick.
I did even cook it almost twice as long as I would have had it been only one batch; maybe I did not cook it long enough according to the amount of batches I was trying to cook in the same loaf, but I almost doubt that because of my results when I cut the cooked loaf into slices and re-cooked it.
Even after it was all cooked and cooled, I tried to cut it in half and even cut it in thirds and toasted them.
The pieces cut in half, which were about maybe 1/4 inch or maybe 1 centimeter thick, the inside still wouldn't cook and remained spongy.
The third pieces turned out alright, but at that time I no longer liked the taste of the bread.
The results could be different with the original recipe, I don't know, I haven't tried that yet, and don't know if I will.
Another idea is maybe the fact that, with the single batch in the tall 4X6 pan, maybe it cooked better than it would even on a cookie sheet? One other thing, if you do make multiple batches, however you do it, make sure to refrigerate it because I noticed it doesn't last very long if you just leave it out.
Another thing I noticed was with the single batches, which I cooked in the 4X6 pan, I greased them well with coconut oil and they came out of the pan easily.
However, with the twelve batches, which I cooked on one cookie sheet, I greased it just the same, however, when it was cooked and slightly cooled and I inverted it onto a large cutting board, a large piece of the center stuck to the cookie sheet.
Maybe it was because it wasn't entirely cooled, I don't know.
Here is the recipe, give it a go and hopefully you like the results.
1/3 cup + 2 teaspoon flax seed meal (you can just grind whole flax seeds if you want - I did, and in doing that I think with the first original batch, I had some whole flax seeds too, which is maybe why it was more like a cracker) --you could try making a loaf with whole flax seeds instead of flax seed meal, it might be even more like a cracker, I don't know.
2 tablespoons almond meal, 3/4 teaspoon baking powder, 2 teaspoons olive or coconut oil (I used coconut and it gave it nice coconut sent and slight flavor - thusly whichever oil you use, the taste might be predominant next to the main ingredient.
So maybe try lighter oil like canola?) 1 egg, 2 tsp water, 1/3 tsp lemon juice Whisk all of the dry ingredients together, and whisk all of the wet ingredients together, then combine them and whisk them together.
The batter will be very sticky and thick.
Do your best to thin it out into whatever baking pan you choose to use.
Bake at 350 degrees for 20-25 minutes.