Hi, Lily 🙂 Plain white flour is still from wheat, it’s just had the bran and germ removed so it’s not “whole” wheat flour. It’s also usually been bleached to make it whiter. White flour digests SUPER quickly and converts into sugars with lightning speed. You definitely don’t want to use *any* all-purpose white wheat flour on this diet.
As far as baking goes, I’d say it might be better to start off with recipes designed specifically for the approved grain and go from there. If you don’t bake to begin with, substitutions are likely to be a waste of your time, energy, and ingredients. In other words, they probably won’t work well. Once you see amaranth, for instance, you’ll see that you really cannot substitute amaranth in place of oats in a recipe.
You might try googling something like “gluten-free sugar-free cookies” or “gluten-free cookies with stevia”, but I don’t know that you’ll find something that still doesn’t need substitutions. I don’t want to discourage you! Can I say that again? I don’t want to discourage you!!! 🙂 But maybe start small and begin to learn your new ingredients before trying to take a “normal recipe” favorite and convert it into an anti-candida recipe. That takes some baking no-how, I think.
I’m going to do a post soon, I think, on baking with the approved flours and maybe with a few recipes for snacky foods. I actually made mini carob cupcakes a few weeks back that tasted pretty good. I know others would appreciate a treat or two in their freezers for tough days. Maybe I can get on that this weekend.
Hang in there!!
p.s. Will no one ship stevia to the UK? One bottle goes a LONG way as you don’t need much at all per serving. It seems like it would be worth the shipping cost (?).