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Add a photoServings: 8
Ingredients
- 1/2 c. Whole almonds, with skins
- 1 1/2 c. Brown rice flour
- 4 tsp Baking pwdr
- 1/4 tsp Salt
- 3 tsp Poppy seeds
- 1/2 c. Plain low-fat yogurt
- 1/2 c. Water
- 1 lrg Whole egg
- 1 lrg Egg white white
- 2 Tbsp. Vegetable oil
Directions
- 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 c. of the flour in bowl of a food processor and grind till a fine meal is formedthe flour will prevent the nuts from turning oily. Add in remaining rice flour, the baking pwdr, salt and 2 tsp. of the poppy seeds; process briefly.
- Combine yogurt, water, whole egg, egg white and oil in a 2-c. measuring c.. With processor motor running, pour liquid ingredients through feed tube over flour mix, processing just long sufficient to mix. Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 min. Turn out onto a rack to cold. (Bread slices best after several hrs, or possibly the next day).
- Makes one 18-oz loaf (18 slices).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 8 servings | |
| Calories 192 | |
| Calories from Fat 67 | 35% |
| Total Fat 7.75g | 10% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.09g | |
| Cholesterol 54mg | 18% |
| Sodium 727mg | 30% |
| Potassium 96mg | 3% |
| Total Carbs 25.62g | 7% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.01g | 1% |
| Protein 4.79g | 8% |
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