Almond and Rice Flour Bread with Poppy Seeds

Try something different when it comes to bread with this delicious recipe that's hassle free!

75 minutes Prep: 20 minutes Cook: 55 minutes

1299 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

1/2	cup	almonds	whole, with skins
1 1/2	cups	rice flour	brown
4	teaspoons	baking powder
1/4	teaspoon	salt
3	teaspoons	poppy seeds
1/2	cup	yogurt, low-fat
1/2	cup	water
1	large	egg
1	large	egg whites
2	tablespoons	vegetable oil

Directions

Preheat oven to 350 degrees F. Butter an 8 x 4 inch 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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Nutrition Facts

Serving Size 603g

Amount per Serving

Calories 1299 27% of calories from fat

	% Daily Value*
Total Fat 39.0g	60%
Saturated Fat 7.0g	37%
Trans Fat 0.0g
Cholesterol 219mg	73%
Sodium 813mg	34%
Total Carbohydrate 204.0g	68%
Dietary Fiber 6.0g	26%
Sugars 10.0g
Protein 32.0g	63%

Vitamin A	6%		Vitamin C	2%
Calcium	71%		Iron	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I don't remember where I originally found this recipe, but I've been making it for 20? 25? years. My family LOVES it for Christmas, or any other time I can be talked into it, esp. the stuffing. I will say, we've changed it over the years and serve the stuffing with prime rib, using low sodium beef broth for moisture in the stuffing (just 'til it holds together; the amount isn't as important as how it looks & feels) It's pretty hard to keep the stuffing in when broiling tenderloin. NOTE: if you have a problem with things too salty (as I do), make sure to use LOW SODIUM ham (altho it's hard to find) and low-to-no-salt beef broth, and unsalted butter. People can always add salt to taste at the table, but unless you want to be drinking water, etc. for the next 24 hrs., be really careful of the salt level. Make up the "flavor" difference with 1/2 tsp. thyme and a shake of basil (NOT fresh), or your fav. herbs. WELL WORTH THE EFFORT!

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