[This candida diet bread recipe was by far one of the favorites among the testers, and then readers, of Living Candida-Free. And no wonder–it’s vegan, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, yeast-free, and low glycemic. Suitable for all stages on an anti-candida diet.]
[photo: Nicole Axworthy]
I have to credit (blame?) my mom for the reason I’m not much of a bread fan.
Although she was an accomplished baker, my mom never did master the arena of bread baking.
Sure, she could throw together a quick bread like nobody’s business: a banana bread, say, or a moist and alluring carrot-pineapple quick loaf were easy for her. But she never quite managed the light, fluffy sandwich loaf; a tender, golden dinner roll; or anything close to the puffed and airy cinnamon buns her sister (a former professional caterer) used to whip up almost weekly for our family every time we went to visit.
The HH thought I was downright weird when he first noticed that I didn’t enjoy buttered toast with breakfast, or that I didn’t regularly tote sandwiches for lunch to the office and on the road. (Even before I went gluten-free, and even before I switched to an anti-candida diet, that was the case. Just check this blog’s recipe index: only one real sandwich recipe, and that one appeared less than a month ago!).
In fact, I can honestly say that I’ve baked fewer than a handful of yeast-based breads in my entire life. (Perhaps a sign that I’d be dealing with candida down the road?).
When I started developing recipes for Living Candida Free a couple years ago, I was surprised to discover that almost everyone I asked yearned for a good candida diet bread recipe. In addition, given the veto on yeast on the anti-candida diet, the task was actually made easier for this conventional bread-challenged gal–I knew what I needed to do!
Until now, this recipe has been a fairly coveted secret that my publisher was loath to reveal publicly. But since it’s also one of the most-requested recipes from the book, I kept imploring and eventually the publisher relented and allowed me to reprint it here. (I can be really persistent when I’m motivated).
The recipe requires a bit of preparation, as do most anti-candida baked goods, to reproduce the taste and texture that’s pleasingly familiar. But once it’s ready, you can slice, freeze and wrap it so you’ll never be without a slice of bread again–even in the early stages of the diet.
Finally–a bread that I love (though don’t expect any new sandwich recipes on the blog any time soon!).
[photo: Nicole Axworthy]
Grain-Free, Egg-Free, Dairy-Free, Yeast-Free, Sugar-Free Sandwich Loaf from Living Candida-Free
Reprinted with permission from Da Capo Lifelong, © 2015.
Coconut oil, for greasing the pan (optional)
2/3 cup (160 ml) spaghetti squash purée (see tip)
1-1/2 Tbsp (22.5 ml) raw apple cider vinegar
3/4 cup (180 ml) vegetable broth or stock
1/2 cup (120 ml) smooth natural almond butter, tahini, or sunflower seed butter (see note)
5 drops plain pure liquid stevia (optional; it brings out the flavors)
3 Tbsp (45 ml) finely ground flaxseeds
3 Tbsp (45 ml) whole psyllium husks (not powder)
1 cup plus 1 Tbsp (150 g) raw pumpkin seeds
2-1/2 tsp (12.5 ml) baking powder
1-1/4 tsp (6 ml) baking soda
1/4 to 1/2 tsp (1 to 2.5 ml) fine sea salt
2/3 cup (65 g) chickpea flour
Preheat the oven to 325°F (170°C). Line an 8-inch (20 cm) loaf pan with parchment, or grease with coconut oil.
In a medium-size bowl, whisk together the squash, vinegar, broth, almond butter, and stevia. Set aside.
In the bowl of a food processor, blend the flax, psyllium, pumpkin seeds, baking powder, baking soda, salt, and chickpea flour until the mixture resembles a powder. There should be no pieces of pumpkin seed larger than a bread crumb.
Pour the liquid ingredients over the dry ingredients in the processor and blend just to combine; do not overmix. The mixture may begin to fizz and expand a bit.
Immediately transfer to the prepared loaf pan and very gently smooth the top. Allow to sit indisturbed for 5 minutes. After 5 minutes, bake the loaf for 70 to 80 minutes, rotating the pan about halfway through, until a tester inserted in the middle comes out clean and the top is very well browned. Let cool completely before removing from the pan and slicing. Makes one loaf. May be frozen.
Note: This recipe will work with sunflower seed butter, but the final loaf may turn green because compounds in the seeds react with heat. It doesn’t affect the taste or nutritional value but may be a slight deterrent visually (unless you’re a six-year-old, that is).
Tip: To bake spaghetti squash, place the whole squash on a parchment-lined cookie sheet in a preheated 400°F (200°C) oven for about an hour, until the skin just begins to brown and a knife can be inserted easily. Remove from the oven and allow to cool completely, then cut in half lengthwise and scoop out all the seeds. Scoop the flesh from the skin and then puree the baked flesh in a food processor or blender until perfectly smooth. Any leftover squash puree can be frozen for up to 6 months.
Disclosure: Some of the links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.
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