Of which 0.5 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 Complete protein (egg) · Choline (egg) · Unsaturated fat (olive oil)
Allergens egg
Gluten-free mock phyllo dough
Thin, stretchy sheets for savory pies or strudel.
Ingredients
- 1 cup rice flour (150 g / 5½ oz)
- 1 cup sweet cassava starch, polvilho doce (130 g / 4½ oz)
- 1 tsp xanthan gum (3 g)
- 1 tsp salt (5 g)
- 1 egg (50 g / 1¾ oz)
- 1 tbsp apple cider vinegar (15 g / ½ oz)
- 2 tbsp olive oil (26 g / 1 oz)
- ¼ cup warm water (60 g / 2 oz)
- sweet cassava starch (polvilho doce), as needed (20 g / ¾ oz) — for rolling out the dough
Method
- In a bowl, mix the dry ingredients: the rice flour, sweet cassava starch, xanthan gum and salt.
- Whisk the egg with the vinegar and olive oil.
The full method (10 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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