Of which 0.3 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
Millet bread
A rustic, light loaf made with soaked millet instead of a main grain flour.
Ingredients
- 1 cup millet, uncooked (200 g / 7 oz)
- 2 cups water, for soaking (480 g / 1 lb) — drain well before using; it doesn't go into the dough
- 1 cup rice flour (150 g / 5½ oz)
- 2 tbsp psyllium husk (16 g / ½ oz)
- 1 tsp salt (6 g)
- 1 tbsp baking powder (12 g)
- 3 tbsp olive oil (30 g / 1 oz)
Method
- Soak the millet in the water for 6 hours.
- Drain very thoroughly.
The full method (7 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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