Of which 1.8 g sugars and 1.2 g saturated fat.
No-added-sugar version: 259 kcal and 1 g sugars per serving.
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 Choline (egg) · Complete protein (egg) · Fiber (chickpeas)
Allergens egg
Base dough for stuffed bread
The dough for wrapping fillings — chicken, vegetables, whatever you have on hand.
Ingredients
- 1 cup rice flour (150 g / 5½ oz)
- 1 cup sweet cassava starch, polvilho doce (120 g / 4 oz)
- ½ cup chickpea flour (46 g / 1½ oz)
- 2 tbsp psyllium husk (16 g / ½ oz)
- 1 tsp salt (6 g)
- 1 tbsp active dry yeast (10 g)
- 1 tsp sugar (4 g) — no added sugar: 1 tsp erythritol (5 g)
- 1 cup warm water (240 g / 8½ oz)
- 3 tbsp olive oil (30 g / 1 oz)
- 1 egg, for the dough (50 g / 1¾ oz)
- 1 egg yolk, for brushing (15 g / ½ oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Dissolve the yeast in the warm water with the sugar and let it sit for 5 minutes. For the no-added-sugar version, dissolve it in the water alone (it foams less but still rises) and add the erythritol to the dry ingredients.
- Mix the dry ingredients: flours, cassava starch and psyllium.
The full method (9 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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