A gluten-free, soft, light, nutritious and tasty bread for snack time. Very good!


  • 1 cup of warm milk
  • 2 tablets of organic yeast, fresh
  • 1 box of rice cream
  • 1 tablespoon of sugar
  • 2 tablespoons gluten-free margarine
  • 500 grams of potatoes, cooked and passed through the juicer
  • 1 box of potato starch
  • 3 eggs
  • Salt to taste
  • 1 cup chopped olives (optional)
  • 1 large grated carrot
  • Chopped nuts to taste (optional)

Preparation Mode

  1. Grease and flour a loaf pan and set aside.
  2. In a bowl, dissolve the yeast in the warm milk.
  3. Add the sugar, mixing with a spoon, and half of the rice cream.
  4. Reserve for 10 minutes.
  5. Preheat the oven to 180ºC.
  6. Separately, add the margarine, mashed potatoes, the remaining rice cream, potato starch, eggs and a pinch of salt.
  7. Add the olives, carrots and nuts, mixing well.
  8. Place the dough in the pan and let it rest for 10 minutes.
  9. Bake the bread for approximately 50 minutes.

Mom Tips

Each yeast tablet weighs 15 grams.

The box of rice cream is 200 grams. Potato starch, too.

The recipe presented does not replace individual guidance provided by healthcare professionals.

Approximate yield of 10 servings.

Source: https://www.receitasdemae.com.br/receitas/pao-campones-sem-gluten/

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