Of which 2.4 g sugars and 0.7 g saturated fat.
No-added-sugar version: 147 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 Complete protein (egg) · Choline (egg) · Fiber (oats)
Allergens egg
Gluten-free white sandwich loaf
Soft and neutral, the closest thing to a traditional sandwich loaf.
Ingredients
- 180 g (6½ oz) white rice flour
- 120 g (4 oz) sweet cassava starch (polvilho doce)
- 60 g (2 oz) gluten-free oat flour
- 18 g (¾ oz) psyllium powder
- 1 tsp salt (6 g)
- 2 tbsp sugar (24 g / ¾ oz) — to activate the yeast and add flavor; no added sugar: 2 tbsp erythritol (34 g)
- 1 tbsp active dry yeast (14 g)
- 240 ml (1 cup) warm water
- 2 eggs (100 g / 3½ oz)
- 3 tbsp olive oil (30 g / 1 oz)
- 1 tsp apple cider vinegar (5 g)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Dissolve 1 tbsp of the sugar in the warm water and add the yeast; let it sit for 10 minutes, until foamy.
- In a bowl, mix the flours, cassava starch, psyllium, salt and the rest of the sugar.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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