Recipe - Almond And Rice Flour Bread Wpoppy Seed

One half cup Whole almonds; with skins
1 One half cup Brown rice flour
4 teaspoon Baking powder
One fourth teaspoon Salt
3 teaspoon Poppy seeds
One half cup Plain lowfat yogurt
One half cup Water
1 lg Whole egg
1 lg Egg white white
2 tablespoon Vegetable oil

Date: Mon, 25 Mar 1996 13:43:47 0500

From: Walt Gray waltgray@mnsinc.com
This and the following two recipes are wheat free, utilizing brown rice
flour. They're from an article by Jacqueline Mallorca in the Chron. For
those to whom it is important, she's working on a book about wheatfree
baking. No hint as to the release date though.

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

Place almonds and One half 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 2cup 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 18ounce loaf (18 slices). PER SLICE: 90 calories, 3 g protein,
11 g carbohydrate, 4 g fat (1 g saturated), 12 mg cholesterol, 115 mg
sodium,
1 g fiber.

From an article in the San Francisco Chronicle by Jacquline Mallorca,
5/5/93. Posted by Stephen Ceideberg; May 6 1993.

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