Your ideal anti-candida bar!
I know how disappointing and, above all, expensive gluten-free breads can be, even if you prepare them yourself. Personally, I'm always on the lookout for that rare gem and I think I've finally found it!!!
It's this incredible recipe (found from the YouTube video of a German woman who makes lots of bread), without wheat flour, without gluten, without baker's yeast which produces a magnificent bread in terms of cut and taste! For all those on an anti-candida diet, this is a godsend! The bread that was missing from their repertoire! And what's more, it can be prepared very quickly.
It's not very big, but try it first with these proportions, you'll see what it turns out and you can then double or triple the recipe.
For a beautiful ball:
20g of psyllium (4 tablespoons) to swell in 400 ml of cold water and a teaspoon of apple vinegar. Stir well and leave to swell for 30 minutes.
In a salad bowl, mix: 100g buckwheat flour, 100g ground flax seeds (it's better than if you buy ground flax seeds in advance as they can go rancid), 100g brown rice flour , 1 teaspoon of baking powder and 2 teaspoons of salt.
When the psyllium is well swollen, stir it with a whisk, then pour it into the flour. You can then form a dough which will come together into a rough ball. You can knead it as much as you want, there is no risk of making it tough! In short, make a nice ball with this dough.
Preheat your oven to 180 degrees C. Place your ball on a baking tray lined with baking paper.
Sprinkle the ball with rice flour, make a few cuts on the surface, crosswise for example, and cook for 70 minutes.
You will see, the crumb remains very fresh, very moist, but not sticky.
Try this with avocado puree and onions!!!
