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Two Yeast-Free & Gluten-Free Stuffing Recipes for the Anti-Candida Diet

Tue 12th Dec, 2017 - 9:14am by Emma Cockrell

If you are on an anti-Candida and gluten-free diet, there is no need to feel hard-done-by at your Christmas Dinner! It is possible to enjoy a healthy roast, with trimmings. You just need to make a few changes. These two yeast-free and gluten-free stuffing recipes are quick and easy, can be made in advance and frozen, or stored in the fridge for a few days. If you are visiting friends or family for lunch, take some stuffing balls with you. They taste so good you will find everyone one wants to try them!


Erica White’s Beat Candida Cookbook contains a traditional Sage and Onion Stuffing, made with a yeast-free soda-bread. Alternatively you can try this gluten-free option.  Although the stuffing recipe is extremely quick and easy, you do need to bake some yeast-free bread ahead of time in order to make the breadcrumbs.

Yeast-Free & Gluten-Free Sage and Onion Stuffing

For theYeast-Free, Gluten-Free Bread


  • 1 cup yellow maize meal
  • 1 cup brown rice flour
  • 1 heaped teaspoon baking powder
  • 1/4 cup arrowroot or tapioca flour
  • 1/2 – 3/4 cup water


Combine the flours in a mixing bowl and add the baking powder. Mix well and add the water, to obtain a stiff but moist dough. Pack the mixture into a small loaf tin, lined with baking parchment and place in an oven set at 180 degrees Celsius. Leave to bake for 30 minutes, until risen, golden, and an inserted skewer comes out clean. Allow to cool before making the bread crumbs.

For the Yeast-Free & Gluten-Free Sage and Onion Stuffingstuffing-sage

  • 2 onions finely chopped
  • 2 teaspoons of dried sage or 2 tablespoons of chopped fresh sage
  • 1 cup of water
  • 1 1/2 cups of gluten-free & yeast-free bread-crumbs,
  • 1/2 teaspoon paprika
  • 1 teaspoon of onion granulesstuffing-crumbs-2
  • Freshly ground black pepper
  • Pinch of Himalayan Pink Salt
  • Extra virgin olive oil to drizzle


Finely chop the onions, and place in a saucepan with the water.


Add the sage and bring to the boil. Reduce heat and simmer gently, until the onion is soft and the water has reduced to just 3-4 tablespoons.


Stir in the yeast-free breadcrumbs, onion granules, paprika, pepper and salt, and mix thoroughly. Pack into a small tin or oven-proof pot, or form into 12 little balls.


At this stage the stuffing can be frozen or kept refrigerated for a couple of days if it has been made in advance.


Before baking, drizzle with extra virgin olive oil and place in the bottom of the oven for 30 minutes when cooking the roast

The great thing about this recipe is that it is cheap to make, so you have an extra treat on the plate, without great expense!

Yeast-Free & Gluten-Free Rice and Chestnut Stuffing


An easy way to avoid the breadcrumbs usually used for stuffing is to start with a cooked grain as the base. I have used cooked wholegrain rice here, or you could try cooked buckwheat, millet or quinoa grains. I usually roll the mixture into balls and freeze in a small baking tray, so all I have to do on Christmas day is to take it out of the freezer first thing in the morning and then pop into the oven about 45 minutes before it is time to serve.

Erica’s Rice and Chestnut Stuffing found in her Beat Candida Cookbook, is a favourite in our family. If you want to save time, some supermarkets now sell frozen cooked chestnuts, or if you look in the condiment aisle, vacuum packed cooked chestnuts. Do always check the ingredients, as producers have a habit of changing what they put into foods. Tinned chestnuts generally seem to have added sugar, so these are not suitable to use.


The quantities in Erica’s book are quite generous, so to make just 24 stuffing balls use the following measures, or halve them to make just 12 balls.


Ingredients for Yeast-Free Chestnut Stuffing

  • 2 cups of well-cooked whole grain ricestuffing-rice
  • 2 cups of cooked and peeled chestnuts (or a couple of packs of the Merchant Gourmet vacuum packed chestnuts – currently reduced to less than half price in Tesco)
  • 2 medium onions, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 1 egg
  • Herbs of choice – sage, marjoram, chives. NB If I am making a sage and onion stuffing as well (recipe above) I usually leave sage out of this recipe
  • Black pepper
  • Pinch of Himalayan Pink salt

Method for Yeast-Free Chestnut Stuffing

  • Make sure the rice is well cooked, as this will help the stuffing bind together.
  • Place the chopped onions in a pan with the extra virgin olive oil and 2 tablespoons of water. Add a lid and steam-fry, until onions are soft.


  • Chop the chestnuts into small pieces
  • Combine the rice, chestnuts, egg, herbs and seasoning in a large bowl and mix thoroughly. Alternatively, place all the ingredients in a food processor and whizz for a few seconds. Don’t over-do it, otherwise the chestnuts will be ground too fine and won’t add texture to stuffing


  • Form the mixture into walnut-size balls.  If it is too crumbly, add another egg. Carefully place the yeast-free stuffing balls on a plate, cover and store in the fridge for a couple of days.
  • If you want to freeze the stuffing, place the balls in a baking tray lined with grease-proof paper. Cover with more greaseproof paper and wrap in a plastic bag.


  • When ready to cook, fully defrost if frozen, drizzle with extra virgin olive oil and bake at 170 degrees celsius for 30-40 minutes, until golden.