Of which 1.7 g sugars and 0.9 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 Fiber (brown rice) · Magnesium (buckwheat) · Vitamin E (almond)
Allergens tree nuts
Gluten-free bread flour blend
A ready-to-use flour mix for whenever you want to bake gluten-free bread at home.
Ingredients
- 400 g (14 oz) brown rice flour
- 250 g (9 oz) sweet cassava starch (polvilho doce)
- 200 g (7 oz) buckwheat flour
- 150 g (5½ oz) almond flour
Method
- Put all the flours in a large container with a lid.
- Close it tightly and shake vigorously for 2 minutes, until thoroughly mixed.
The full method (4 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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