Of which 0.4 g sugars and 0.6 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 (oats) · Unsaturated fat (olive oil)
Allergens none
Thin, crispy gluten-free matzo
Just two flours, a very hot oven and five minutes of waiting.
Ingredients
- 90 g (3¼ oz) gluten-free oat flour
- 75 g (2¾ oz) rice flour
- 1 tsp salt (6 g)
- 2 tbsp olive oil (20 g / ¾ oz)
- 80 ml (¼ cup) cold water — approximately
Method
- Heat the oven as hot as it will go, around 250 °C (480 °F), with a large baking sheet inside.
- Mix the flours with the salt.
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.
More like this
Rice and almond sandwich bread
Your sandwich loaf for the week, soft and wheat-free.
Fluffy sweet potato bread
No yeast, ready in under an hour.
Cassava and polvilho bread
A thin, crackly crust and a chewy crumb — it smells cheesy without any cheese.