All these recipes are suitable for a yeast free diet and are often used in highly recommended cookbooks

A note about the ingredients Unfamiliar flours like soya flour, potato flour and rice flour are all easily found in a health food shop. Sodium bicarbonate is available in most supermarkets.

Yoghurt Soda-Bread
A basic bread for anyone following a Candida diet (From Erica White's Beat Candida Cookbook. - an excellent book full of easy recipes for anyone following a Candida diet)

1 lb / Kg wholewheat plain flour - or try Spelt

2 tsp homemade baking powder, or tsp sodium or potassium bicarbonate

pint / 300 ml natural yoghurt

¼ pint/ 150 ml warm water.

This makes 2 small loaves or one large one. The bread freezes well.
Pre-heat the oven to 400 F, 200 C or Gas Mark 6.
Sift the flour and mix in the raising agent, then stir in the yoghurt and warm water. Mix together well then coat the mixture with more flour and well flour your working surface. The original recipe in the book said that no kneading was necessary althoug h I found that the bread improved with a little kneading. If making into small loaves, divide into two and make into fairly flat oval shapes. Cut a cross on top. Place on a floured tray and bake in a preheated oven for 30 minutes, and then turn the oven down to 350 F/ 180 C or Gas Mark 4 for another 20 minutes. To test if it is ready, tap the bottom of the loaf and it should sound hollow. Leave to cool on a wire rack.

Spelt Soda Bread
A recommended bread for those suffering with Crohns or other digestive disorders. This is nothing like ordinary bread, but quite tasty. Instead of the milk, you can also use water, or vegetable juice (e.g. carrot or tomato). If no digestive disorder is present sunflower seeds can be added and the bread topped with sesame seeds.

10 oz Spelt Flour

1 tsp. Bicarbonate of Soda

5 fl oz milk

5 fl oz water

1 small egg

Sieve the flour and bicarbonate into a large bowl. In a measuring jug mix
the milk and water and beat in the egg.
Gradually stir this into the flour until the mixture is smooth. Pour into a
greased 1lb bread tin. Bake at 190 C for 40 - 45 minutes.

Southern Sweet Potato Bread

1 medium to large orange sweet potato, cooked and peeled

100 g soya flour

100 g finely ground yellow polenta meal

100 ml soya milk

2 tbsp sunflower oil

1 heaped tsp potassium baking powder

Preheat the oven to gas mark 5. All sweet potatoes have a purplish skin. The only way to tell if the flesh is orange is to scrape one gently with a fingernail. When preparing for this recipe, leave the potato whole; prick it all over with a sharp knife or fork, them steam for about 45 mins or until soft. Or you could steam it in a microwave for about 20 mins instead. Roug hly chop the cooked, peeled sweet potato and put it in a food processor with all the other ingredients. Using the blade attachment, whizz the mixture until smooth, then transfer it to a small oiled loaf tin and bake for 40 mins or until beginning to brown on top.

Potato Flour Bread

1 egg

115 g or 4 oz potato flour

55 g or 2 oz rice flour

55 g or 2 oz soya flour

170 ml or 6 fl oz warm water

15ml sunflower oil

20 ml/ 2 level dsp baking powder

Place all the ingredients in a food processor and process until smooth and well mixed. Alternatively beat the egg in a bowl and add the remaining ingredients beating well with a wooden spoon. Place in a small greased loaf tin and bake at 400 F or 200 C or Gas Mark 6 for 30 - 35 minutes or until firm to the touch and golden brown. Remove from the tin and cool on a wire tray. Store in an airtight container in the fridge and eat within 3 days.


Cornbread

1 egg

small baking apple

115 g or 4 oz medium maize meal or polenta flour

55 g or 2 oz potato flour

115 ml or 4 fl oz warm water

15 ml or 1 tbs sunflower oil

20 ml or 2 level dsp baking powder

Mix all the ingredients together in a food processor - or - if mixing by hand, beat the egg and grate the apple, then beat in the remaining ingredients with a wooden spoon. Place in a small greased loaf tin and bake at 400 F / 200 C / Gas Mark 6 for 35 minutes. Remove from the tin, cool on a wire tray and store in the fridge in an airtight container. Eat within 3 days.

Onion and Herb Loaf

5 ml or 1 level tsp mustard

310 ml or 11 fl oz warm water or 260 ml or 9 fl oz warm water plus 1 egg

115 g or 4 oz rice flour

55 g or 2 oz maize meal or polenta flour

55 g or 2 oz soya flour

5 ml or 1 tsp dried parsley

2 ml or ¼ tsp dried thyme

3 ml or dried sage

20 ml or 2 level dsp baking powder

15 ml or 1 tbsp olive oil

2 spring onions or 15 ml or 1 tbsp minced onion.

If using a food processor, place all the ingredients in the goblet and process until smooth and well mixed. If mixing by hand, place the mustard in a bowl and beat with a little water until smooth. Add the remaining ingredients and beat well with a wooden spoon. Place the mixture in a small greased loaf tin and bake in the center of the oven at 400 F or '00 C or Gas Mark 6 for approximately 40 minutes until the loaf is brown and firm to the touch. Remove from the tin and cool on a wire tray. Store in the fridge in an airtight container and eat within 3 days.

Potato Soda Bread
This makes a very small loaf - you might want to triple the ingredients!

115g (4oz) potato flour

60ml (4 tbsp) soya flour

10ml (2 tsp) gluten-free baking powder or 2.5ml (1/2 tsp) bicarbonate of soda

Pinch of salt

115ml (4 fl.oz) water

15-30ml (1-2 tbsp) soya bran

25g (1 oz) milk-free margarine or 15ml (1 tbsp) oil of choice

1 egg

Sieve together potato flour, soya flour, baking powder or bicarbonate of soda and salt and then stir in the soya bran. Rub in margarine or oil. Add beaten egg and water and whisk or beat to a smooth batter. Pour into an oiled and bottom-lined 500g (1 lb) loaf tin and bake at 200ºC, 400ºC, Gas Mark 6 for about 35 minutes. Turn out onto wire rack to cool.

Maizemeal Bread

225g (8oz) maizemeal

5ml (1 tsp) bicarbonate of soda

pinch of salt

300ml (1/2 pint) goats' milk, soya milk etc

45ml (3 tbsp) corn oil (I used olive oil)

Brush a 23x18cm (9x7') tin with corn oil (I wrote on the recipe 'be generous!'). Place all ingredients together in a blender or food processor and blend well. Pour into prepared tin. Bake at 220ºC, 425ºC, Gas Mark 7 for 20-25 minutes r until golden brown. Cut into squares while still in the tin and then transfer to a wire rack to cool.

Maizemeal can be substituted with millet flour (or millet flakes whizzed in the blender until turned into flour) or brown rice flour.

Practically Everything Free Sultana Cake

225g (8oz) ground rice (I use brown rice flour)

50g (2oz) cornflour

3 heaped tsp gluten-free baking powder

100g (4oz) dark brown sugar

50g (2oz) white vegetable fat for baking (if you find solid

palm oil this is ideal as it is non-hydrogenated)

175g (6oz) sultanas

50g(2oz) mixed peel

275ml (9 fl.oz) cider

Soak the sultanas and peel in the cider for an hour
Mix all the dry ingredients together then add the softened fat, the fruit, the peel, and gradually add the cider
Spoon into a well-greased, non-stick 18cm (7') tin lined with grease proof paper
Bake the cake in a moderate oven 180ºC, 350ºF, Gas Mark 4 for approximately 35 minutes or until a skewer comes out clean
Take it out of the tin and cool it on a rack

How to make gluten free baking powder

2 parts cream of tartar

1 part bicarbonate of soda

1 part cornstarch

Mix the above together and store in a screw top jar. Simple!