Of which 0.6 g sugars and 0.3 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.
Allergens none
Crispy gluten-free breading blend
A crunchy gluten-free crust for chicken, fish or vegetables.
Ingredients
- 500 g (1 lb) white rice flour
- 300 g (10½ oz) fine corn flakes
- 200 g (7 oz) sour cassava starch (polvilho azedo)
Method
- In a large bowl, combine the rice flour, corn flakes and fermented cassava starch (sour polvilho).
- Mix well until uniform.
The full method (3 steps), Rico's tip, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
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