I have heard about this bread, but have yet to try it myself. Perhaps I will give it a try. It sounds like it should be ok. The thing with the flour, is that I never even realized how badly it was affecting me, because it took 5 days before I would react to it, so whenever I had a set-back, I would always blame it on something else. And, I was eating VERY little flour. Maybe a couple crackers one day, then the crust on a slice of quiche several days later, etc. Small stuff. It was when I went on vacation and had tiny amounts on a daily basis that it became clear, and then I did couple of elimination/reintroduction experiments, and sure enough, it was the flour that was re-igniting the candida. The whole form of the food doesn't affect me at all.