Of which 1 g sugars and 0.2 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.
Allergens none
Purple sweet potato blend
Soft bread with a natural lilac hue, no food coloring.
Ingredients
- 400 g (14 oz) white rice flour
- 300 g (10½ oz) purple sweet potato flour — for color
- 300 g (10½ oz) sweet cassava starch (polvilho doce)
Method
- Sift the rice flour, purple sweet potato flour and sweet cassava starch into a large bowl.
- Mix well — the purple sweet potato will give the finished bake a lilac tint.
The full method (3 steps), Rico's tip, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
More like this
Cauliflower mash with golden garlic
A light alternative to mashed potatoes, ready in 20 minutes.
Cloud bread
Light as a cloud and flour-free, to swap in for bread in a lighter sandwich.
Base dough for stuffed bread
The dough for wrapping fillings — chicken, vegetables, whatever you have on hand.