This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
1 cup | white rice flour | 160 g | |
3/4 cup | almond meal | 80 g | |
1/4 cup | millet flour | 45 g | |
1/4 cup | amaranth flour | 26 g | |
1/4 cup | tapioca flour/starch | 35 g | |
1/2 cup | quinoa flour | 90 g | |
1 tbsp | guar gum, or xanthan | 10 g | |
1 tbsp | quick-rise yeast | 12 g | |
1 3/4 cup | water | 440 mL | |
3 tbsp | honey | 65 g | |
1 tsp | salt | 4 g | |
1 tbsp | rice vinegar | 15 mL | |
4 tbsp | olive oil | 60 mL | |
1 | eggs size large | ||
2 | egg yolks, beaten | ||
1 1/2 cup | raisins, coated with 2 tbsp of rice flour | 260 g |
per 1 serving (50 g)
Amount % Daily Value |
Calories 190 |
Fat 7 g 10 % |
Saturated
1 g
5 % |
Cholesterol 30 mg |
Sodium 100 mg 4 % |
Carbohydrate 30 g 10 % |
Fibre 3 g 10 % |
Sugars 12 g |
Net Carbs 27 g |
Protein 4 g |
Vitamin A 1 % |
Vitamin C 1 % |
Calcium 3 % |
Iron 10 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Fruits | ½ |
Meat and Alternatives | 0 |
Fats | 1 |
Other Foods | 0 |