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 grind your oatmeal and almonds at home 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?
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{ 24 comments… read them below or add one }
Interesting! I might have a go at this one, since I started my diet I have been struggling with creating a packed lunch for work, I’m a builder and it’s no fun having cold salads and the like every day
Ive been using Kallo “low fat rice cakes”, or Real Foods “Corn Thins” as crackers
Believe it or not the corn thins are especially quite yummy, you get into them
Especially with goats cheese under the grill! Shhhhh.. I never told you that! It was only the once, bl..dy nice though! The smell of corn and goats cheese….yummy…………………………………………
Er erm, So anyway, looking for another option and the oat bread sounds quite lovely, I think I can smell it already!
At least it would be nice on occassion as a very welcome change, Coconut butter sounds nice also, I might give that a try, I love cooking with coconut oil so warm oat bread with just a touch of coconut butter, sounds good on cold winters morning!
Thank you Robert
You have a wonderful way with words – love it!
I did eat my fair share of corn thins and brown rice cakes during this diet – I weaned myself of them lately in favour of whole grains (as bread, pancakes and cooked) though, because the corn/ rice thingies are still quickly available energy for the yeasties after all (that said I am still partial to Corn crisps…!)
Interesting combo the corn thins with melted goats cheese – sounds like the perfect savoury Candida party food haha.
It’s a shame we all live so far away from each other – a candida diet warrior get-together would be such fun… I guess it will have to be a “virtual” picnic then
You sound like you don’t know my “Sesame Soda” bread, can that be?!
http://candidadietplan.com/candida-diet-recipes/candida-breakfast-recipes/#Sesamesodabread
Robert, you have not lived
Definitely good builder’s food – it keeps you going for a long time. It’s great toasted with salted butter or coconut butter. It does dry out quickly so I freeze it straight away and only whip a couple of slices out at a time…. These are some other bread creations of mine you might have missed:
http://candidadietplan.com/spelt-bread-toasties/
http://candidadietplan.com/gluten-free-almond-cinnamon-toasties/
http://candidadietplan.com/teff-bread-toasties/
I can’t wait to try this bread recipe! It looks delicious… Yes, I have used psyllium husk powder many times in the past as one of the ingredients in a colon cleanse per my Naturopath doctor. Works great (:
Awesome
I hope you’ll like it and will let me know what you think of it. I much prefer taking psyllium husk in bread form than powder. All my best
I am so confused Sandra, where did I get the recipe that I printed out that only has 8 steps, cooks 40 min, oven 350??? Was it deleted after my comment yesterday? What I did get from the batch turned out to be yummy – very filling & plain, but chewy and fun toasted. Not sure if I can duplicate it now.
Hello Mary – gosh you are quick to notice this
I am so glad you have pointed it out though – I might not have noticed it otherwise. What happened was that I had made another loaf and had been experimenting with bigger amounts and a higher temperature and thought I had saved this as a separate “hidden” recipe – turns out I named it the same (duh!) so my recipe software all of a sudden showed my tester recipe which wasn’t meant to be seen – hence it confused you.
Oh my gosh I can imagine how confusing that must have been – I am sorry (it had me confused there for a moment!) I have inserted the original Oatmeal Psyllium recipe again – the one you made and liked. So hopefully you’ll be able to replicate it now without any problem.
i am hungry for a good and filling bread!
i love a sandwich and some to have with soup too.
this sounds chewy, substantial and TASTY. and it is not often I can have those.
thank you Sandra, and please keep the lovely vegetarian food help coming.
I am amazed, this recipe really works!!! It produces a very moist bread. Most candida bread recipes call for ingredients that bother my sinuses: chickpea flour, tapioca flour, and brown rice flour. Stumbling across this recipe has made me extremely happy and grateful because I tolerate oats, almonds and millet well. It is bland; next time, I may omit the cinnamon and try adding Italian herbs, onion and garlic powder, to see if that makes it tastier. I didn’t have parchment baking paper so I greased the bread pan with butter and it came out easily.
Thank you, thank you so much for a great recipe! It goes well with butter and is yummy dipped in roasted walnut oil and olive oil. I’m going to try it with sliced avocado, too.
Oh wow Mary – you have my kinda taste buds – roasted walnut oil…yum! and the herbs you suggested would make a marvelous addition to this bread! Funny you mentioned the onion powder – that is exactly how I have been eating this bread lately – with a little butter and sprinkled onion powder on top.
Have you tried my Spelt bread recipe or does spelt not agree with you? Thanks for your kind comments
Chewy substantial it certainly is – it could do with a bit more flavour – but that’s what the sandwich filling is for, right?!
Just made this and it’s very nice. Good, chewy and hearty. Awesome with coconut oil and a bit of sea salt. I realized after I was already baking it though that the ingredients call for 2 cups of almond milk, but I didn’t see it in the instructions and forgot all about it. I wonder if it’s denser without the almond milk? Next time I’ll add it in there when I beat the eggs. It seems to work fine without it though in case someone’s running low on the milk.
Thanks Hannah, I’m glad you like it
I agree with you that it needs a bit more salt. I will try that with the next batch I make.
I have tried it with the almond milk and without and strangely the bread seems to come out alright.
Even when I added a lot more water to it, but then it needed a longer baking time (the center was still moist). Without the almond milk it is a bit denser but not much.
I just noticed this conversation after I posted my comment too on almond milk, we have all sorts of versions going on with this recipe – most awesomely a “foolproof” bread – I embrace that thought!!!
Oh and one other thing- do you recommend drinking lots of water with this bread too since the psyllium husk can bind you up when taken alone? Or is it kind of evened out with the other ingredients?
Absolutely! It is important to drink lots of water with it. Thanks for pointing this out – I added a note about this to the recipe in case some people don’t know about it yet.
I’m gearing up to make a full batch of this AMAZING bread again today – I have my last piece in the freezer to eat so gotta go for it. I will never miss regular BREAD with this stuff!!! I am half Italian, and gluten is the hardest thing to break away from for me. This is a savior & soooo healthy. I know I’m rating twice, but hey – you deserve it! Thanks so much!!
Hah, you wait ’til you tasted my latest bread experiment: a gluten free naan bread lol
it is rather spectacular if I might say so myself.
I’ve had a fair few failed attempts recently too though – it is just so impossible to get a fluffy consistency with these gluten free breads, infuriating
Soooo happy that you liked the bread and came back, yay, and rated it again that made my day.
Let me know what spices you’ll use in your next batch. I have to make another one again too, either today or tomorrow, I’ll think of you. Take care x
It’s in the oven, I used cinnamon, organic vanilla bean powder, threw in some allspice powder just because … oh and some ginger. No rhyme of reason, just things I like. I’ll let you know, really has no scent so I may try to put more spices next time – cardamon? could be good.
I used oats, almonds, 1 cup of quinoa flakes (cause I have a couple of boxes & don’t know what to use it in, ha ha), 1 cup of Bob’s Red Mill gluten free all purpose baking flour. I can see now that your recipe is flexible – and I’m just so happy to eat BREAD!!!
Glad you are making more too, when I got to #7 the dough was very dry, then I noticed the 2 cups of almond milk was not yet added. So I put one cup of almond milk in and found that it was wet enough at this point, so stopped there. Let me know what worked for you and when you add the almond milk and how much and when.
I’m definitely up for trying your Naan bread – cannot wait!!! Maybe now while my kitchen is a mess!! Be back soon to tell you how the “Silly” Bread comes out today (that is what my 5 yr old granddaughter & I have nicknamed it!!).
That sounds very yummy
Yes, this recipe is fairly forgiving. Although I had a couple of batches with very soft squishy center (I did add about a liter of water then mind you since I added more gf free flour also!), anyway – I panicked thinking that everyone else might experience that too, waaah!
I’m going to have to get a thermometer for the oven, so I know for sure when it’s done…
I add the almond milk when I notice that the dough is too dry, sort of midway. No exact science with the “silly” bread, I add however much liquid it needs to form a pliable dough.
Happy baking
My dough was fairly gooey with 1 cup of almond milk added after #6 – it’s out of the oven and I’ve enjoyed a few pieces. I can’t taste any of my spices (and I did add tablespoons worth). Still love it bland as it is. But next time, in addition to herbs, I will try some Young Living Essential Oil of Lemon – now maybe that will give a nice flavor, not sure. I think you cannot overcook it, just over liquify it. I just poke my figure in the middle and make sure there is no big give to the loaf. I used an 8 inch square pan and had more dough, so I used my Moon Pie baking pan for the remainder. This gives flat like muffin top shapes, worked really good. Nice little individual servings!!
I looked for the Naan recipe, assuming it’s not up yet? Couldn’t find it. Off to clean the kitchen and section out the bread. Thanks again!!!
Naan!!! Oh man I’m excited for that one!
And I just saw that I accidentally only clicked four stars for the Psyllium Oat bread. THIS WAS NOT INTENTIONAL! I meant 5 stars all the way. I’ve never, ever made a recipe from you that was anything less than amazing, Sandra. I can’t figure out how to edit my earlier post though. So hopefully this retraction will do it.
I was wondering where the point deduction came from haha.. figured it was because it was a bit bland which it IS to be honest, so no hard feelings
Not a bit. I’ve been eating it every morning and loving the chewy, toastiness of it. Pure human/computer error. In fact if you can delete my earlier mishap as the administrator or something, it would make me feel better. Haha!
Btw tried to log in as the administrator to see what I could do, but couldn’t bare to delete your note
You said such nice things, and the remark about the almond milk and drink was really useful for the community. It stays!