On a low carb, gluten free, candida diet one of the things you miss most is probably bread! I have tried many variations with eggs whites, cream, flax seed, almond flour etc but this my favourite one so far. It sticks together well, tastes good and is extremely filling so you will only need 1 or 2 slices.
1/2 cup coconut flour
1/2 cup quinoa flor (can use buckwheat flour)
1/2 cup coconut milk (use only the creamy part on the top or just use coconut cream)
2 Tbsp. coconut oil
1/2 tsp. sea salt
1 tsp. gluten-free baking powder
Stevia, to taste (I used 5 drops of liquid stevia but add a spoon or 2 of sugar or honey if you want a sweeter bread)
Blend together the eggs, coconut oil, stevia and salt. Now add the coconut flour, coconut milk, quinoa flour and baking powder, and whisk until you don’t see any lumps. Pour into a loaf pan greased with coconut oil (or use a silicone pan) and bake at 180 degrees for 30-40 minutes. Now the top of the loaf should be firm and a light golden colour, remove from the oven and allow it to cool (you can also use the good old toothpick test to see if the inside of the loaf is cooked – it should come out clean).
Once cooled I like to toast slightly and spread thick with almond butter.
If you add a bit of stevia/sugar your bread will have a slightly sweet taste so a perfect substitution for an English muffin.
I made eggs Benedict and topped with hollandaise sauce. Yum!
(Recipe source from http://www.thecandidadiet.com)