AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Question I have a problem with Candida and my doctor told me to avoid yeast, mold, and fermented products.
I've been following a recipe in a yeast free book but was alarmed after researching some ingredients further.
Xanthan gum is a polysaccharide used as a food additive and rheology modifier [1]. It is produced by fermentation of glucose or sucrose by the Xanthomonas campestris bacterium.
Cream of TarTar is a byproduct of fermentation in wine making.
I have a bread machine and want to make a really clean recipe using vitamin c powder, baking soda, and maybe lemon juice if necessary.
Any ideas for leavening with these rather difficult restrictions?
Your insight would be very much appreciated.
Thanks,
Mike
Answer Mike:
I thought that might have been the problem. I'm surprised your doctor didn't tell you to avoid sugar (or maybe he/she did), since that is the real problem with candida (it feeds it). I really doubt that the yeast used in bread-making would make your problem worse, but I don't want to disagree with your doctor.
You can't make a yeast-type or sandwich bread without yeast. You can make breads such as cornbread or Irish soda bread, which rely on baking soda or baking powder for the leavening. You don't need a bread machine for those, just a bowl and a baking sheet or pan.
