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Quick & Easy Protein Bread – Gluten-free & for anti-Candida diet

Tue 29th Jan, 2019 - 2:49pm by Emma Cockrell

Many clients on the anti-Candida diet need recipes that are very quick. Recipes that are simple enough not to drain them of energy, or easy enough to fit in around a busy work or home schedule are essential.

Combined with this is the necessity for food to be nutritious, providing valuable calories, fibre, vitamins and minerals to support health as fully as possible.

The following protein ‘bread’ recipe fits these requirements perfectly. It takes about 2 minutes to mix the batter and then 15-20 minutes to cook, depending on the size and style of loaf that you want.

Made with ground sunflower seeds, you will need a grinder, and these are available in many bargain stores or online. Sunflower seeds are rich in vitamin B6 and Magnesium, both of which are important for energy production and hormone support. Seeds also provide a great source of fibre and healthy oils, both of which help to reduce the likelihood of constipation.

The protein bread makes an ideal accompaniment to vegetable soups or salads. It can be firm enough to spread with hummus, or try baking it in a loaf tin to make square ‘bread’ slices.

I typically use the recipe as a savoury bread, with chives, onion granules, black pepper and perhaps some garlic granules. You can also top the ‘bread’ with sliced vegetables and oregano or rosemary. This produces a look reminiscent of a Focaccia Italian bread, and provides a welcome and tasty addition to the yeast-free diet.

Protein Bread Ingredients

  • 100g ground sunflower seeds
  • ½ teaspoon baking powder
  • 4 eggs

Savoury ‘Bread’ Additions:

  • 1 teaspoon dried chives
  • 1/2 teaspoon onion granules
  • 1/2 teaspoon garlic granules
  • black pepper

Focaccia ‘Bread’ Additions:

  • Red onion finely sliced
  • Tomato finely sliced
  • Red or yellow pepper in strips
  • Pinch dried oregano
  • Sprig fresh rosemary



  • Add baking powder to the ground seeds and mix well
  • Stir in the eggs, beating to combine thoroughly

  • If you want a savoury ‘bread’ add the additional herbs and spices
  • Pour batter onto a baking sheet lined with non-stick baking paper, and allow it to form a circle or cigar shape – depending on how you want to slice the finished Protein ‘Bread’.

  • If you want a Fococcia-style ‘bread’, top with sliced vegetables

  • Bake at 180 degrees Celsius for 15-20 minutes until firm to the touch.

  • For a garlic bread, sprinkle with garlic granules, and drizzle with extra virgin olive oil and cook for a further 3-5 minutes.

  • Cut into wedges to serve.