Of which 1.2 g sugars and 0.7 g saturated fat.
No-added-sugar version: 165 kcal and 0.5 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 Fiber (brown rice) · Complete protein (egg) · Choline (egg)
Allergens egg
Firm-crumb sorghum and rice bread
A slice that holds a hearty filling without falling apart.
Ingredients
- 210 g (7½ oz) sorghum flour
- 150 g (5½ oz) brown rice flour
- 60 g (2 oz) cassava starch (polvilho doce)
- 3 tbsp psyllium powder (24 g / ¾ oz)
- 1 tsp salt (6 g)
- 1 tbsp active dry yeast (14 g)
- 2 tsp sugar (8 g) — no added sugar: 1 tbsp erythritol (12 g)
- 360 ml (1½ cups) warm water
- 2 eggs (100 g / 3½ oz)
- 3 tbsp olive oil (30 g / 1 oz)
- 1 tsp apple cider vinegar (5 g)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Dissolve the sugar in the warm water, add the yeast and let it activate for 5–10 minutes.
- In a large bowl, mix the flours, starch, psyllium and 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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