Of which 1.3 g sugars and 0.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (oats) · Complete protein (egg) · Choline (egg)
Allergens egg
All-oat sandwich loaf
Just one flour, no complicated blends, straight into the pan.
Ingredients
- 270 g (9½ oz) gluten-free oat flour
- 24 g (¾ oz) psyllium powder
- 1 tbsp baking powder (12 g)
- 1 tsp salt (6 g)
- 2 eggs (100 g / 3½ oz)
- 360 ml (1½ cups) warm water or plant-based milk
- 3 tbsp olive oil (30 g / 1 oz)
- 1 tbsp apple cider vinegar (15 g / ½ oz)
Method
- Heat the oven to 180 °C (350 °F) and grease the pan.
- Mix the dry ingredients: oat flour, psyllium, baking powder and salt.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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