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Recipe Name: Almond And Rice Flour Bread With Poppy Seeds Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 18

1/2 Cup(s) Whole almonds, with skins
1/2 Cup(s) Plain low-fat yogurt
1 1/2 Cup(s) Brown rice flour
1/2 Cup(s) Water
4 Teaspoon(s) Baking Powder
1 Egg, Whole
1/4 Teaspoon(s) Salt
1 Egg white
3 Teaspoon(s) Poppy seeds
2 Tablespoon(s) Vegetable oil

Preheat oven to 350 degrees F. 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).
From an article in the San Francisco Chronicle by Jacquline Mallorca,
Posted by Stephen Ceideberg From: Bread-Bakers Archives:

Nutrition (calculated from recipe ingredients)
Calories: 97
Calories From Fat: 38
Total Fat: 4.5g
Cholesterol: 10.7mg
Sodium: 153.9mg
Potassium: 91.7mg
Carbohydrates: 11.8g
Fiber: 1.1g
Sugar: <1g
Protein: 2.7g

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