Of which 0.8 g sugars and 0.6 g saturated fat.
No-added-sugar version: 170 kcal and 0.4 g sugars per serving.
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) · Unsaturated fat (olive oil)
Allergens none
Quinoa bread with quinoa flakes
A rustic texture and a nutty flavor, with a double dose of quinoa in the dough.
Ingredients
- 1 cup quinoa flour (120 g / 4 oz)
- 1 cup rice flour (150 g / 5½ oz)
- ½ cup sweet cassava starch, polvilho doce (60 g / 2 oz)
- ½ cup quinoa flakes (45 g / 1½ oz)
- 2 tbsp psyllium husk (16 g / ½ oz)
- 1 tsp salt (6 g)
- 1 tbsp active dry yeast (10 g)
- 1 tsp sugar (4 g) — no added sugar: 1 tsp erythritol (5 g)
- 1½ cups warm water (360 g / 12½ oz)
- 3 tbsp olive oil (30 g / 1 oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Activate the yeast in the warm water with the sugar and let it sit for 5 minutes.
- Mix the dry ingredients: quinoa flour, rice flour, cassava starch, quinoa flakes, psyllium 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.
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