Of which 2.5 g sugars and 1.5 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 Vitamin E (almond) · Magnesium (almond) · Fiber (oats)
Allergens tree nuts
Flour blend for fluffy cakes
The mix to keep on hand for a light gluten-free cake.
Ingredients
- 400 g (14 oz) white rice flour
- 300 g (10½ oz) almond flour
- 200 g (7 oz) sweet cassava starch (polvilho doce)
- 100 g (3½ oz) gluten-free oat flour
Method
- Sift the rice flour, sweet cassava starch and oat flour into a large bowl.
- Add the almond flour and mix vigorously until everything is 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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