This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
1 1/2 cup | brown rice flour | 260 g | |
1 1/2 cup | tapioca flour/starch | 220 g | |
1 tbsp | guar gum, or xanthan | 10 g | |
2 tsp | quick-rise yeast | 8 g | |
1 1/2 cup | water | 375 mL | |
1 tsp | honey | 7 g | |
1 tsp | salt | 4 g | |
1 tbsp | rice vinegar | 15 mL | |
3 tbsp | olive oil | 45 mL | |
1 | eggs size large, beaten | ||
3 tbsp | flax seeds, ground | 30 g |
per 1 serving (40 g)
Amount % Daily Value |
Calories 150 |
Fat 4 g 6 % |
Saturated
0.6 g
3 % |
Cholesterol 10 mg |
Sodium 100 mg 4 % |
Carbohydrate 26 g 9 % |
Fibre 2 g 8 % |
Sugars 1 g |
Net Carbs 24 g |
Protein 2 g |
Vitamin A 0 % |
Vitamin C 0 % |
Calcium 1 % |
Iron 6 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Meat and Alternatives | 0 |
Fats | ½ |
Other Foods | 0 |