Of which 0.8 g sugars and 0.8 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 Complete protein (egg) · Choline (egg) · Plant omega-3 (flaxseed)
Allergens egg
Tapioca and flaxseed wrap
A thin, flexible wrap for rolling up sweet or savory fillings.
Ingredients
- 1 cup hydrated tapioca starch, goma de tapioca (130 g / 4½ oz)
- 1 egg (50 g / 1¾ oz)
- 1 tbsp flaxseed meal (8 g)
- 1 pinch salt (1 g)
Method
- In a bowl, beat the egg with a fork until smooth.
- Add the tapioca flour, flaxseed meal and salt. Stir well — the batter will be runny and grainy, and that's normal.
The full method (7 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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