Of which 0.7 g sugars and 0.7 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 Complete protein (egg) · Choline (egg) · Unsaturated fat (olive oil)
Allergens egg
Gluten-free French rolls with a crackly crust
The crust you thought was impossible without gluten, thanks to steam in the oven.
Ingredients
- 150 g (5½ oz) rice flour
- 120 g (4 oz) cassava starch (polvilho doce)
- 60 g (2 oz) sour cassava starch (polvilho azedo)
- 2 tbsp psyllium powder (16 g / ½ oz)
- 1 tsp salt (6 g)
- 1 tbsp active dry yeast (14 g)
- 1 tsp sugar — to activate the yeast, which consumes it; no added sugar: omit — the yeast activates with the warm water alone (it foams less)
- 240 ml (1 cup) warm water
- 2 tbsp olive oil (20 g / ¾ oz)
- 1 egg whites (30 g / 1 oz)
Method
- Dissolve the sugar in the warm water and add the yeast. Let it sit for 10 minutes, until foamy.
- In a bowl, mix the rice flour, both starches, psyllium and salt.
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.
More like this
Rice and almond sandwich bread
Your sandwich loaf for the week, soft and wheat-free.
Fluffy sweet potato bread
No yeast, ready in under an hour.
Cassava and polvilho bread
A thin, crackly crust and a chewy crumb — it smells cheesy without any cheese.