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Almond and Rice Flour Bread with Poppy Seeds

 

Try something different when it comes to bread with this delicious recipe that's hassle free!
748

Yield

12

servings

Prep

20

min

Cook

55

min

Ready

75

min

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

½ cup almonds
whole, with skins
*
1 ½ cups rice flour
brown
4 teaspoons baking powder
¼ teaspoon salt
3 teaspoons poppy seed
½ cup yogurt, low-fat
½ cup water
1 large eggs
1 large egg whites
2 tablespoons vegetable oil

Directions

Preheat oven to 350℉ (180℃). Butter an 8 x 4 inch loaf pan.

Place almonds and ½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 10827% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 68mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 0%
Calcium 6% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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