Almond Rice Flour Bread with Poppy Seeds

Name: Almond Rice Flour Bread with Poppy Seeds
Ingredients: 1/2 cup Whole almonds with skins; 1 1/2 cups Brown rice flour; 4 tsp Baking powder; 1/4 tsp Salt; 3 tsp Poppy seeds; 1/2 cup Plain low-fat yogurt; 1/2 cup Water; 1 lg Whole egg; 1 lg Egg white; 2 Tbsp Vegetable oil

June 21, 1999 Robin R. - Editor

About

This is one of the first gluten-free recipes I tried when I started reducing wheat in my diet. This bread was easy to make and tasted good. Yield: 1 Loaf

Ingredients

Whole almonds with skins		1/2 cup
Brown rice flour		1 1/2 cups
Baking powder		4 tsp
Salt		1/4 tsp
Poppy seeds		3 tsp
Plain low-fat yogurt		1/2 cup
Water		1/2 cup
Whole egg		1 lg
Egg white		1 lg
Vegetable oil		2 Tbsp

Directions

Place almonds and 1/2 cup of the flour in the 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.