I didn’t give up wheat until both of my children were diagnosed with wheat allergies at the end 2009. I managed to do very well on the candida diet a few years back while still consuming 100% whole wheat pasta and flour in moderation. I realize that this is not the case for every candida dieter and some may have to give up wheat. Most of the candida diet guidelines that you will encounter suggest giving up glutinous grains (grains containing gluten). Gluten is a protein found most notably in wheat, barley and rye. Gluten is hard for many people to digest and there seems to be an increase in the amount of people who are now allergic or sensitive to gluten and therefore want to avoid it. Food allergies and sensitivities are closely linked to candida overgrowth so it is no surprise that some candida dieters may benefit by cutting out glutinous grains.
So what kind of grains are acceptable on the yeast free diet. A quick trip to the baking isle at Whole Foods will help you to uncover a whole new world of non-glutinous grains and grain alternatives. It may actually be quite daunting at first to navigate through all of these different types of flours. Many recipes often call for a combination of these flours in order to achieve the best results. After a while you will be able to cook yeast free and gluten free with ease but it will take some time. The following is a list of yeast free gluten flours that are okay for the candida diet.
Amaranth Flour
Arrowroot Starch Flour
Brown Rice Flour
Buckwheat Flour
Chickpea Flour
Corn Flour
Cornmeal
Maize Flour
Millet Flour
Potato Flour
Potato Starch Flour
Quinoa Flour
Sorghum Flour
Soy Flour
Tapioca Flour
Tapioca Starch Flour
Teff Flour
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