1/2 c Whole almonds, with skins 1/2 c Plain low-fat yogurt
1 1/2 c Brown rice flour 1/2 c Water
4 ts Baking powder 1 lg Whole egg
1/4 ts Salt 1 lg Egg white white
3 ts Poppy seeds 2 tb Vegetable oil
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 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.
Yields
1 servings
