Psyllium Oatmeal Bread – For People with Candida and Digestive Issues
This is one of my favourite breads these days. You got to try it!
With its pleasantly light colour, crisp crust and densely squishy insides it makes a mean sandwich bread.
The oatmeal gives it substance and keeps your tummy full for longer. I love the sweet under-note of almond that comes through when you bite into it. This Psyllium Oatmeal bread tastes great as thick slices inside a sandwich (or my latest craze: dipped into a green soup!)
The bread itself can taste a bit bland, so I personally love eating it with a little coconut butter and smoked salmon or thin slices of prosciutto. The perfect savoury snack in my books. I can only imagine what it would taste like with cheese *sigh*. But since that’s off the menu during the Candida diet we might as well enjoy it with what’s allowed 😉
I used a round cake tin here because I made another bread at the same time. I have previously made this just on a tray with non stick baking paper or in a medium sized rectangular shaped bread tin – all works fine. Just bear in mind that the loaf won’t rise much, so the longer/ bigger the tin, the flatter the bread.
Btw you can use a coffee grinder to make oatmeal/ almond meal. A few spins will give you a coarse texture, 1 minute or so will give you a fine texture – your choice. I quite like mine a bit coarser – I think it adds to the chewy hearty charm of the Psyllium bread. It also works wellwithout the gluten free flour, for an even quicker version.
- 2 cups ground gluten free oats (I used a grinder to make this from porridge oats)
- 1 cup ground almonds
- 2 cups gluten free flour mix (I used one with millet flour)
- 2 cups boiling water
- 2 cups almond milk
- 4 heaped tsp psyllium husks
- 2 eggs at room temperature/ flax eggs or other egg alternatives
- 1 tsp cinnamon
- 1.5 tsp aluminum free baking powder
- pinch of salt
- Preheat the oven to 350F/175C/Gas 4 with a medium sized bread baking pan.
- Meanwhile pour the hot water over the Psyllium husks while stirring to make sure it doesn’t clump together.
- If you don’t have oatmeal and ground almonds at hand you can quickly and inexpensively [url href=”KRUPS 203-42 Electric Spice and Coffee Grinder with Stainless Steel Blades, Black” target=”_blank” title=”cheap little coffee grinder”] grind your oatmeal and almonds at home [/url] with a grain mill or handy little coffee grinder like I did.
- Mix the ground oatmeal, almonds, gluten free flour, spices and baking powder together in a bowl.
- Take the baking tray or bread tin out of the oven and line with non stick baking paper.
- Beat the eggs in a separate bowl (or simply add egg replacer) and then fold the dry ingredients and the psyllium mixture under on the lowest setting or manually (careful not to burn yourself). Add 1-2 cups of almond milk if the dough is not pliable enough. I did everything just with a wooden spoon in one bowl, which made it a bit more dense than if I had beaten the eggs.
- Either form the dough into an oval shape that you place in the center of your lined baking tray or you fill a medium sized bread baking pan for a rectangular bread loaf shape.
- Slash the top in half with a knife and bake for about 40 minutes, or until rich golden-brown in colour and hard in the center. Leave to cool on a wire rack before slicing. Then freeze and enjoy toasted.
Why You Should Use Psyllium:
That stuff is crazy – something between superglue and jelly – you need not fear it though. It has virtually no taste yet great binding properties which is useful for gluten free baking as here the gluten that normally sticks the bread together has been removed.
Since we are using oatmeal and eggs here and they have great binding properties themselves we don’t need much Psyllium husks. If you are leaving the oats out and you are using more almonds then you should use tablespoons of Psyllium rather than teaspoons, and it is definitely advisable to use hot water because that helps to de-clump the psyllium – you really don’t want to hit on lumps of clear jelly when you bite into your bread!
For anyone with digestive issues the colon cleansing properties of the Psyllium are invaluable! Just be sure to drink a lot of water with it, as in LOTS – otherwise it could promote constipation and make you worse rather than better. So don’t eat it when you are already constipated.
The Benefits of Using Psyllium for your Digestion & Candida Treatment:
Psyllium husks are indigestible fibre from the seed of a plant.
They soak up moisture and build bulk that moves quickly through your intestines, promoting regularity and easing constipation. This is great news for Candida Sufferer because it avoids anything that could linger in your gut too long and that could encourage yeast growth.
If taken orally Psyllium husks must be taken on an empty stomach accompanied with a lot of water, otherwise they rather clog up your digestive system than flush through it. They are a great colon cleanser.
Tell me have you taken Psyllium as powder/ husks or even used in baking?