Of which 0.7 g sugars and 3.3 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.
Highlights Complete protein (egg) · Choline (egg) · Unsaturated fat (olive oil)
Allergens egg
Crispy polvilho baguettes
A scalded dough with a crunchy crust, soft inside like pão de queijo.
Ingredients
- 1 cup sour cassava starch, polvilho azedo (120 g / 4 oz)
- ½ cup sweet cassava starch, polvilho doce (60 g / 2 oz)
- ½ cup rice flour (60 g / 2 oz)
- 1 tsp salt (6 g)
- 2 eggs (100 g / 3½ oz)
- ⅓ cup olive oil (73 g / 2½ oz)
- ½ cup boiling water (120 g / 4 oz)
Method
- Preheat the oven to 200 °C (400 °F).
- In a bowl, mix the sour and sweet cassava starch, the rice flour and the salt.
The full method (8 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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