Of which 0.5 g sugars and 0.8 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
Herb bread
Basil, oregano and thyme in the dough, great with soup.
Ingredients
- 300 g (10½ oz) rice flour
- 120 g (4 oz) cassava starch (polvilho doce)
- 2 tbsp psyllium powder (16 g / ½ oz)
- 1 tsp salt (6 g)
- 2 tbsp dried mixed herbs (6 g) — a mix of basil, oregano and thyme
- 1 tbsp active dry yeast (14 g)
- sugar — no added sugar: 1 tsp erythritol (4 g)
- 300 ml (1¼ cups) warm water
- 3 tbsp olive oil (30 g / 1 oz)
- 2 eggs (100 g / 3½ 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.
- In a bowl, mix the flour, starch, psyllium, salt and dried herbs.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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