Almond and Rice Flour Bread W/poppy Seed
Categories: BreadServes: 8 Servings
Ingredients:
- 1/2 c Whole almonds; with skins
- 1 1/2 c Brown rice flour
- 4 ts Baking powder
- 1/4 ts Salt
- 3 ts Poppy seeds
- 1/2 c Plain low-fat yogurt
- 1/2 c Water
- 1 lg Whole egg
- 1 lg Egg white white
- 2 tb Vegetable oil
Instructions:
Date: Mon, 25 Mar 1996 13:43:47 -0500
From: Walt Gray
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 wheat-free
baking. No hint as to the release date though.
Preheat oven to 350F. 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). 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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