Of which 0.2 g sugars and 9.2 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 milk
Quick gluten-free puff pastry
A crisp, buttery base, ready for sweet or savory pies.
Ingredients
- 1 cup rice flour (150 g / 5½ oz)
- 1 cup tapioca starch, polvilho doce (120 g / 4 oz)
- 1 tsp xanthan gum (3 g)
- 1 tsp salt (6 g)
- 200 g (7 oz) unsalted butter (or solid coconut oil), very cold
- 7 tbsp ice water (105 g / 3¾ oz)
- 1 tsp apple cider vinegar (5 g)
Method
- Cut the very cold butter (or solid coconut oil) into small cubes and put it back in the freezer.
- Mix the dry ingredients — rice flour, tapioca starch, xanthan gum and salt.
The full method (8 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.