In a nutrition and candida guide from Immuno Laboratories, a reputable allergy testing and nutrition guidance lab in Florida, it lists the following grain products as OK for those with candida since these foods are "without yeast and do not provoke yeast": amaranth flour or porridge, barley flour or flakes, buckwheat flour or groats, corn flour or meal, corn cereal, corn grits, cream of rice, cream of wheat, oat flour or bran, oatmeal, whole oats, puffed corn, puffed rice, millet flour, potato flour, quinoa, rice flour, rye flour, sorghum, tapioca, spelt, whole wheat flour.
It's interesting that whole wheat flour, cream of wheat, and rye flour are included in their list. I won't comment on why, but will acknowledge (as Bee does) that many candida folks develop allergies to wheat, milk (and in my case, also egg) -- enough reason to possibly avoid all the wheat/gluten-related family. These include, but aren't necessarily limited to, wheat, barley, kamut, oat, malt, pumpernickel, rye, spelt, and triticale. Also, starchy, high-carb foods (grains and potatoes, just to name two) can feed yeast and potentially cause problems for candida sufferers, even if one is not allergic to those foods.