Almond and Rice Flour Bread with Poppy Seeds.

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
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1/2 cup Whole almonds — with skins
1/2 cup Plain low-fat yogurt
1 1/2 cups Brown rice flour
1/2 cup Water
4 teaspoons Baking powder
1 large Whol egg
1/4 teaspoon Salt
1 large Egg white white
3 teaspoons Poppy seeds
2 tablespoons Vegetable oil

Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan.

Place almonds and 1/2 cup of the flour in bowl of a food processor and
grind until a fine meal is formed–the flour will prevent the nuts from
turning oily. Add remaining rice flour, the baking powder, salt and 2
teaspoons of the poppy seeds; process briefly.

Combine yogurt, water, whole egg, egg white and oil in a 2- cup measuring cup.

With processor motor running, pour liquid ingredients through feed tube
over flour mixture, processing just long enough to mix.

Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and
bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after
several hours, or the next day).

Makes one 18-ounce loaf (18 slices).

From an article in the San Francisco Chronicle by Jacquline Mallorca, 5/5/93.

Posted by Stephen Ceideberg

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