A delicious and hearty Candida Diet Bread Recipe. This Garlic Rosemary Paleo Bread makes a tasty snack and is gluten, grain and yeast free.
Candida Diet Bread Recipe
Yes, you can follow a Paleo or Candida diet and eat your bread too. It just takes getting familiar with some different ingredients, but once you know what to use, all of your bread cravings can be satisfied while still sticking to your specialty diet.
Ingredients, old and new
Typically bread is made up of flour, water, salt and yeast. The flour usually being white or wheat, both which contain gluten. The thing is, on a paleo diet grains are not permitted. Therefore, white and wheat flour, barley, spelt and even brown rice should all be avoided. So, for this bread recipe almond meal is at the base, accompanied by coconut flour and flaxseed meal. And all of these ingredients are a green light on both a Paleo and a Candida diet and can be purchased at most grocery stores like Trader Joes, Sprouts and Whole Foods.
As a bonus, the upgrade in these flours makes this bread high in protein and fiber, which means they’ll help keep you full and satisfied.
Fits a Candida Diet too!
This bread is also free of yeast and sugar making it fit a Candida Diet too. The yeast in bread is what makes it rise, so you’ll notice that this bread is dense and hearty, but it’s still delicious and would make a perfect snack or side to soup. Personally, I love this bread smeared with grass-fed butter and served with Creamy Carrot, Ginger Soup. Are you getting hungry yet…
Equipment and Specialty Ingredients For This Recipe:
Garlic Rosemary Paleo Bread Recipe
Garlic, Rosemary Paleo Bread
- 1 cup almond meal (not flour)
- 1/2 cup coconut flour
- 1/2 cup ground flaxseed meal
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 Tablespoon fresh rosemary minced
- 6-8 cloves fresh garlic minced
- 5 eggs
- 1/2 cup olive oil
- 1 Tablespoon apple cider vinegar
Preheat your oven to 350 degrees Fahrenheit. Grease a glass loaf pan.
In a bowl sift together the almond meal, coconut flour, ground flax or chia seeds, sea salt, baking soda, rosemary and garlic. In a separate bowl whisk together the 5 eggs, olive oil and apple cider vinegar. Mix the wet ingredients into the dry until well combined.
Pour your batter into the greased loaf pan and place on the middle rack in your oven. Bake for about 40 - 50 minutes. Until it is firm to the touch and golden brown on top.
Let cool for about 5 - 10 minutes before removing from loaf pan. Finish cooling on a cooling rack...or slice and enjoy!
*This bread should be stored in the fridge and will last for about 5 - 7 days, or can be pre-sliced and stored in the freezer for a month!