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Candida Diet Friendly Flour

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.

Candida Diet Friendly Flours

Amaranth Flour

I actually have not gotten the chance to use amaranth flour yet, mainly because I have never been able to find it.  I was so surprised that I could not  find it, even at Whole Foods.  I have been meaning to order some from Amazon to give it a try but have not gotten around to doing it yet.  I wanted to mention it here because it is a yeast free gluten free flour and maybe writing a little bit about it will give me some incentive to order it.

Amaranth flour is made from the seeds of the amaranth flower native to South America.  Amaranth is an ancient grain and its use dates back to the time of the Aztecs.  Amaranth flour has a superior nutritional profile to that of many other yeast free gluten free flours, as it is a great source of protein and has a higher amount of vitamins A, C and E than seen in other grains.  Additionally, it contains a significant amount of calcium, iron and magnesium.  Amaranth flour is especially noteworthy for the yeast free dieter because it does have a lower carbohydrate count than some of the other yeast free gluten free grains.  From what I have read amaranth flour has a sweet nutty taste and has and texture similar to that of other grains.  It is recommended that you use amaranth flour to replace only 25% of of the flour in a recipe.  This is because amaranth flour absorbs water extremely quickly and using too much may cause things like bread or pancakes to become very dense.
Arrowroot Starch Flour

Brown Rice Flour

If you asked me what gluten free flour do I use the most in my yeast free kitchen, I would have to say brown rice flour.  This was the first gluten free flour that I started experimenting with when I had to get wheat out of the house.  Most experiments have gone well but not all.  I have found that brown rice flour works very well as the main component of my yeast free gluten free flour mix recipe and my yeast free gluten pancakes.  It also makes a great coating for things like chicken nuggets and fish sticks and is great for sauces and soups.  I tried to make a pie crust once using all brown rice flour but this did not work out well.  It was actually kind of gross and that is why I prefer to mix brown rice flour with other gluten free flours when baking.

Brown rice flour is very easy to find.  Many regular supermarkets such as Shoprite and Stop & Shop now carry it.  I usually pick it up when at Whole Foods because it seems to be the least expensive there.  I mostly use Arrowhead Mills Brown Rice Flour but have also had great success with Bob’s Red Mill Brown Rice Flour variety.  The Bob’s Red Mill type is also stone ground very fine to prevent the gritty texture that may be present with some brands of brown rice flour.

Buckwheat Flour
Chickpea Flour
Corn Flour
Maize Flour
Millet Flour
Potato Flour
Potato Starch Flour
Quinoa Flour
Sorghum Flour
Soy Flour
Tapioca Flour
Tapioca Starch Flour

Teff Flour

Do you know what the tiniest grain in the world is?  Don’t worry, I didn’t know either but it is Teff and it makes a great yeast free gluten free flour to use on the candida diet.  Teff is an ancient grain native to Ethiopia where it has been used as cattle feed and part of building materials for centuries.  Today in Ethiopia it is milled into flour and used to make injera, a type of flat bread.  It is also used to make porridge and an an ingredient in alcohol.

Although teff flour has gone pretty much unrecognized in the United States it is currently gaining popularity due to the growing incidence of gluten allergies/sensitivities, celiac disease and candidiasis, in which treatment includes eliminating or significantly reducing gluten intake.  Teff is praised is widely praised because it is a gluten free flour but it is also yeast free and a nutritional powerhouse.  Teff has a superior nutritional profile to other flours, as it is a great source of dietary fiber, protein and iron.  Teff is also a significant source of calcium.  With all of these nutritional benefits and a slighter lower carbohydrate count teff flour is a great choice for the yeast free diet.  It is suggested that you substitute about 25 percent of the flour required in a recipe with teff.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

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