Prep15 min

Cook45 min

Rising60 min

Total2 h

Servings12

DifficultyMedium

Macros per serving (1 slice (loaf cut into 12))

197kcal

5 gprotein

15 gcarbs

12 gfat

4 gfiber

Of which 1.6 g sugars and 1.5 g saturated fat.

No-added-sugar version: 194 kcal and 0.9 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 Vitamin E (almond) · Magnesium (almond) · Complete protein (egg)

Allergens egg, tree nuts

Thermomix® & Co.Vegetarian

Rice and almond sandwich bread

Name: Rice and almond sandwich bread
Prep time: 15 min
Cook time: 45 min
Total time: 2 h
Yield: 12
Ingredients: 1½ cups almond flour (150 g / 5½ oz); 1 cup brown rice flour (120 g / 4 oz); ½ cup sweet cassava starch, polvilho doce (60 g / 2 oz); 3 tbsp psyllium husk powder (30 g / 1 oz); 1 tsp salt (6 g); 1 tbsp active dry yeast (10 g); 2 tsp sugar (8 g) — to activate the yeast; no added sugar: 1 tbsp erythritol (10 g); 1 tsp apple cider vinegar (5 g); 3 large eggs (150 g / 5½ oz); ¼ cup olive oil (55 g / 2 oz); 1 cup warm water (240 g / 8½ oz) — about 40 °C (104 °F)

Your sandwich loaf for the week, soft and wheat-free.

Rico's note: Bake it on Sunday and you have bread for sandwiches all week, without missing regular bread. The trick is not to rush the rise: if your kitchen is cold, give it another 15 minutes. Whatever you don't eat within 3 days goes in the freezer.

Ingredients

1½ cups almond flour (150 g / 5½ oz)
1 cup brown rice flour (120 g / 4 oz)
½ cup sweet cassava starch, polvilho doce (60 g / 2 oz)
3 tbsp psyllium husk powder (30 g / 1 oz)
1 tsp salt (6 g)
1 tbsp active dry yeast (10 g)
2 tsp sugar (8 g) — to activate the yeast; no added sugar: 1 tbsp erythritol (10 g)
1 tsp apple cider vinegar (5 g)
3 large eggs (150 g / 5½ oz)
¼ cup olive oil (55 g / 2 oz)
1 cup warm water (240 g / 8½ oz) — about 40 °C (104 °F)

In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.

Method

Dissolve the sugar in the warm water and add the yeast. Let it sit for 5 to 10 minutes, until foamy on top. For the no-added-sugar version, add the yeast straight to the warm water: it foams less but still rises; the erythritol goes in with the dry ingredients in step 2.
In a large bowl, mix the almond flour, rice flour, cassava starch, psyllium and salt (and the erythritol, for the no-added-sugar version).

Continues in the ebook

The full method (9 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.

See the “Thermomix® & Co.” ebook

Ebook Thermomix® & Co.150 recipes · Coming soon in English

Ebook Breads, Cakes & Basics120 recipes · Coming soon in English

Rice and almond sandwich bread

Ingredients

Method

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