See the ebooks
Prep15 min
Cook37 min
Rising45 min
Total1 h 37 min
Servings10
DifficultyMedium
Macros per serving (1 slice)
219kcal
4 gprotein
30 gcarbs
8 gfat
5 gfiber

Of which 3 g sugars and 4 g saturated fat.

No-added-sugar version: 210 kcal and 0.6 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

Soft almond milk bread

A fluffy crumb and a thin crust — your sandwich bread for the week.

Rico's note: A great everyday bread for mid-morning sandwiches. It comes out soft enough that you won't need to toast it.

Ingredients

  • 225 g (8 oz) rice flour
  • 120 g (4 oz) cassava starch (polvilho doce)
  • 48 g (1¾ oz) almond flour
  • 2 tbsp sugar (24 g / ¾ oz) — no added sugar: 3 tbsp erythritol (36 g)
  • 2 tbsp psyllium powder (16 g / ½ oz)
  • 1 tsp salt (6 g)
  • 1 tbsp active dry yeast (14 g)
  • 240 ml (1 cup) warm almond milk
  • 2 eggs (100 g / 3½ oz)
  • 3 tbsp melted coconut oil (39 g / 1½ oz)

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

Method

  1. Activate the yeast in the warm almond milk with 1 tbsp of the sugar. For the no-added-sugar version, activate it in the warm almond milk alone; all the erythritol goes in with the dry ingredients.
  2. In a bowl, mix the flours, starch, the rest of the sugar (or all the erythritol), psyllium and salt.
Continues in the ebook

The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.