Of which 1.6 g sugars and 3.4 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 Choline (egg)
Allergens egg
Gluten-free cloud bread
Fluffy gluten-free bread for any spread you like.
Ingredients
- 3 eggs, whites and yolks separated (150 g / 5½ oz)
- 3 tbsp coconut yogurt (45 g / 1½ oz)
- salt, to taste
- ½ tsp baking powder (2 g) — optional
Method
- Separate the whites from the yolks into two different bowls.
- Beat the whites with a pinch of salt until they hold stiff peaks.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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