Almond and Rice Flour Bread with Poppy Seeds

Try something different when it comes to bread with this delicious recipe that's hassle free!

Yields:	1 servings
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	Preparation	20 minutes
	Cooking	55 minutes
	Ready In	75 minutes

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Ingredients

1/2	cup	almonds	whole, with skins
1 1/2	cups	rice flour	brown
4	teaspoons	baking powder
1/4	teaspoon	salt
3	teaspoons	poppy seeds
1/2	cup	yogurt, low-fat
1/2	cup	water
1	large	egg
1	large	egg whites
2	tablespoons	vegetable oil

Directions

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

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.