Of which 1 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 Complete protein (quinoa) · Magnesium (quinoa)
Allergens none
Nourishing quinoa blend
An alternative to the chickpea blend for bread and cake.
Ingredients
- 400 g (14 oz) quinoa flour
- 300 g (10½ oz) white rice flour
- 300 g (10½ oz) sweet cassava starch (polvilho doce)
Method
- Sift the quinoa flour, rice flour and sweet cassava starch (polvilho doce) into a large bowl.
- Mix well — quinoa flour can have a stronger smell, but it mellows in the oven.
The full method (3 steps), Rico's tip, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
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