Of which 0.6 g sugars and 4.3 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 Vitamin E (almond) · Magnesium (almond) · Complete protein (egg)
Allergens egg, tree nuts
Gluten-free empanada dough
A crisp base for baked empanadas, ready for any filling.
Ingredients
- 1 cup rice flour (150 g / 5½ oz)
- 1 cup almond flour (100 g / 3½ oz)
- ½ cup tapioca starch, polvilho doce (60 g / 2 oz)
- 1 tsp xanthan gum (3 g) — or 2 tbsp psyllium
- 1 tsp salt (6 g)
- 1 egg (50 g / 1¾ oz)
- 4 tbsp very cold coconut oil (52 g / 1¾ oz)
- 5 tbsp ice water (75 g / 2¾ oz) — add gradually
- 1 egg yolk, for brushing (15 g / ½ oz) — optional
Method
- In a bowl, mix the rice flour, almond flour, tapioca starch, xanthan gum and salt.
- Add the very cold coconut oil and rub it in with your fingertips until you have coarse crumbs.
The full method (8 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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