Almond Rice Flour Bread with Poppy Seeds
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.
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