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Print this Recipe    Rice Bread

Almond and Rice Flour Bread with Poppy Seeds

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

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