Of which 0.5 g sugars and 0.6 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 Unsaturated fat (olive oil) · Fiber (psyllium)
Allergens none
Long-fermented gluten-free ciabatta
Overnight dough, irregular holes and a proper crust.
Ingredients
- 150 g (5½ oz) rice flour
- 120 g (4 oz) cassava starch (polvilho doce)
- 60 g (2 oz) buckwheat flour
- 2 tbsp psyllium powder (16 g / ½ oz)
- 1 tsp salt (6 g)
- ½ tsp active dry yeast (2 g)
- sugar — no added sugar: 1 tsp erythritol (4 g)
- 360 ml (1½ cups) room-temperature water
- 2 tbsp olive oil (20 g / ¾ oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- The day before (or at least 8 hours ahead), mix all the dry ingredients in a large bowl: the flours, starch, psyllium, salt, yeast and sugar.
- Add the water and olive oil. Stir well until you have a thick, stretchy dough, like very thick porridge.
The full method (9 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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