EMPADÃO SEM GLÚTEN: Receita Incrível que Ninguém Vai Acreditar que é Saudável!

Today I'm challenging you: make this gluten-free pie and don't tell anyone it's healthy—I want to see if anyone finds out! 😄 In this recipe, I'll teach you step by step how to prepare a light, creamy, and delicious pie, completely gluten- and dairy-free, with a crispy crust and an irresistible filling. In addition, you'll learn a revolutionary technique for rolling out the dough, tips for selling and profiting from this recipe, and how to prepare a plant-based cream cheese (Cajupiry) to make everything even creamier and healthier. 📲The mix and all the other ingredients are available at Ingredientes Online. 🔗https://www.ingredientesonline.com.br... Empadão Ingredients: ✅ 2 chicken breasts ✅ 150g tomato sauce ✅ 500g of my gluten-free flour mix ✅ 60g sweet or sour cassava starch ✅ 3 eggs ✅ 150g fat (I used olive oil) ✅ 240ml water ✅ 1 tablespoon cornstarch + 1 cup water ✅ salt to taste ✅ Cajupiry to taste 🟢Video showing how Make Cajupiry:    • Receita de Cajupiry Saudável sem Leite | M...   🚀 Join the Gluten-Free Tribe Community! https://bit.ly/47pgU3Z 🕑 Chapters: 00:00 Challenge: Make this gluten-free pie and surprise everyone 00:33 Meet Chef Marcelo Horta and his journey 00:54 Like and subscribe to the channel 01:15 Preparing the homemade tomato sauce 01:42 How to make the creamy chicken filling 02:17 The secret to the "slurry" for the perfect filling 02:50 Gluten-free flour blend and dough preparation 03:37 Revolutionary technique for rolling out the dough without mistakes 04:08 Tips for selling pies and profiting from the recipe 04:45 Pie assembly and vegan cream cheese tip 06:12 How to join the Gluten-Free Tribe community 🔔 Subscribe to the channel and turn on notifications to receive new healthy recipes every week! 📈 In this video, you'll learn: How to make the perfect gluten-free and dairy-free pie The slurry technique for a creamy and light filling How to profit from selling healthy pies The best way to roll out the dough without breaking it 🍽 Extra Tips: Use Cajupiry plant-based cream cheese (recipe on the channel) Try variations with vegetables, hearts of palm, or shredded meat Ideal for selling or serving at events Welcome to my channel. My name is Marcelo Horta, an Advanced Baker from Le Cordon Bleu, chef, and specialist in healthy, anti-inflammatory, gluten-free, and dairy-free eating. I own the NaOrigem brand and Cozinha Crunch, the most traditional gluten-free bakery in Rio de Janeiro. I'm also an ambassador for Acelbra (the Brazilian Celiac Association). I've helped over 35,000 students around the world achieve a better quality of life through gluten-free sourdough, even if they've never made bread or yeast before. 🍞 Chef Specialist in Sourdough Breadmaking ⭐ Boulanger by Le Cordon Bleu ✅ Founder of Tribo do Horta ⚜ Ambassador for Acelbra in Rio de Janeiro 🔥 + 35,000 Students and Tribalista Follow me on other channels to receive the most exclusive news from the world of sourdough 👇🏻 . 🖥️ Chef Marcelo Horta Channel - Instagram:   / chef.marcelohorta   . 🖥️ Chef Marcelo Horta Channel - Facebook   / chef.marcelohorta   Watch until the end and discover all the secrets to making the most delicious and creamy gluten-free pie of your life. Leave a like 👍, comment what you thought, and share with those who love healthy recipes! #GlutenFreePie #HealthyRecipe #MarceloHorta #GlutenFree #MilkFree #Cajupiry #HealthyPie #HealthyCooking #AntiInflammatoryFood #GlutenFreeTribe #CrunchKitchen #AtOurOrigin