Of which 1.7 g sugars and 0.8 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) · Fiber (brown rice)
Allergens none
All-purpose oat blend
A mild flavor for quick breads, muffins and pancakes.
Ingredients
- 500 g (1 lb) gluten-free oat flour
- 300 g (10½ oz) sweet cassava starch (polvilho doce)
- 200 g (7 oz) brown rice flour
Method
- In a large bowl, combine the oat flour, sweet cassava starch and brown rice flour.
- Mix well until evenly blended.
The full method (3 steps), Rico's tip, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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