This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
1 3/4 cup | water | 440 mL | |
2 | eggs size large | ||
2 tbsp | extra virgin olive oil | 30 mL | |
1/2 tbsp | salt, sea, unrefined gray | 7 g | |
1 tbsp | honey | 22 g | |
1/2 tbsp | rice vinegar | 8 mL | |
3 tbsp | flax seeds, ground | 30 g | |
1 tbsp | guar gum, or xanthan | 10 g | |
1 1/2 cup | rice and chestnut flour | 220 g | |
1/2 cup | quinoa flour | 90 g | |
1/2 cup | brown rice flour | 90 g | |
1/4 cup | tapioca flour/starch | 35 g | |
1/4 cup | teff flour | 30 g | |
1 tbsp | baking powder | 8 g | |
1 tbsp | bread machine yeast, or quick-rise | 12 g |
A bread machine will be extremely useful for this recipe.
For people with egg intolerance, substitute the eggs with 4 tablespoons (60 ml) of applesauce.
per 1 serving (40 g)
Amount % Daily Value |
Calories 150 |
Fat 4 g 6 % |
Saturated
0.6 g
3 % |
Cholesterol 20 mg |
Sodium 220 mg 9 % |
Carbohydrate 24 g 8 % |
Fibre 3 g 11 % |
Sugars 2 g |
Net Carbs 21 g |
Protein 4 g |
Vitamin A 1 % |
Vitamin C 2 % |
Calcium 5 % |
Iron 9 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Meat and Alternatives | 0 |
Fats | ½ |
Other Foods | 0 |