This brilliant little recipe I poached from Erica White's Beat Candida Cookbook. It's yeast free and gluten free making it suitable for those suffering from wheat intolerance and Candida. Candida is a type of yeast, natural to the human body. When this fungi grows to a level where it overtakes the good bacteria in the stomach a number of symptoms will show such as thrush, cystisis, bloatedness and chronic tiredness. Changes to diet are one of the first recommendations to treatment. By making your carbohydrate staples like bread you can avoid yeast and sugars (candida's favourite feast) added to manufactured bread.This corn bread is delicious, takes no time at all to make, and as its name suggests is deliciously moist. Whilst not all supermarkets stock the flours most health food shops offer the organic varieties.
Ingredients
125g/1cup fine maize meal
60g/1.5cup soya flour
125g/1cup brown rice flour
1tsp potassium (or sodium) bicarbonate
1.5tbsp extra virgin olive oil
2 tsp fresh lemon juice
1-2cups soya or rice milk
Directions
Preheat oven to 200 degrees Celsius. Mix dry ingredients and stir in the oil and lemon juice. Add sufficient milk to obtain a dropping consistency. Place in a greased loaf tin and bake for 30 minutes. Cool on wire rack.
