Of which 0.4 g sugars and 0.1 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 Fiber (brown rice)
Allergens none
Rustic cast-iron pot bread
A thick, crackly crust — no kneading, just time.
Ingredients
- 150 g (5½ oz) brown rice flour
- 120 g (4 oz) buckwheat flour
- 120 g (4 oz) cassava starch (polvilho doce)
- 2 tbsp psyllium powder (16 g / ½ oz)
- 1½ tsp salt (9 g)
- 1 tsp active dry yeast (5 g)
- 1 tsp sugar — to activate the yeast, which consumes it; no added sugar: omit — the yeast activates with the warm water alone (it foams less)
- 360 ml (1½ cups) warm water
Method
- Dissolve the sugar in the warm water and add the yeast.
- In a large bowl, mix the flours, starch, 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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