Psyllium Oatmeal Bread – For People with Candida and Digestive Issues
Cook time:  40 mins
Total time:  40 mins
  • 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
  1. Preheat the oven to 350F/175C/Gas 4 with a medium sized bread baking pan.
  2. Meanwhile pour the hot water over the Psyllium husks while stirring to make sure it doesn’t clump together.
  3. If you don’t have oatmeal and ground almonds at hand you can quickly and inexpensively grind your oatmeal and almonds at home with a grain mill or handy little coffee grinder like I did.
  4. Mix the ground oatmeal, almonds, gluten free flour, spices and baking powder together in a bowl.
  5. Take the baking tray or bread tin out of the oven and line with non stick baking paper.
  6. 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.
  7. 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.
  8. 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.
Recipe by Candida Diet Plan at