Of which 1.1 g sugars and 0.8 g saturated fat.
No-added-sugar version: 191 kcal and 0.4 g sugars per serving.
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 Unsaturated fat (olive oil) · Fiber (psyllium)
Allergens none
Gluten-free pita bread
A blast of heat in a very hot oven, and the pocket forms by itself.
Ingredients
- 1 cup rice flour (120 g / 4 oz)
- ¾ cup sweet cassava starch, polvilho doce (90 g / 3¼ oz)
- ¼ cup sour cassava starch, polvilho azedo (30 g / 1 oz)
- 1 tbsp psyllium husk powder (10 g)
- 1 tsp salt (6 g)
- 1 tsp active dry yeast (4 g)
- 1 tsp sugar (4 g) — no added sugar: 1 tsp erythritol (4 g)
- ¾ cup warm water (180 g / 6½ oz)
- 2 tbsp olive oil (28 g / 1 oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Activate the yeast in the warm water with the sugar. For the no-added-sugar version, activate it in the water alone and add the erythritol to the dry ingredients.
- Mix the dry ingredients: the rice flour, both cassava starches, the psyllium and the salt.
The full method (9 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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