ALMOND AND RICE FLOUR BREAD WITH POPPY SEEDS

1/2 c Whole almonds, with skins

1 1/2 c Brown rice flour

4 ts Baking powder

1/4 ts Salt

3 ts Poppy seeds

1/2 c Plain low-fat yogurt

1/2 c Water

1 lg Whole egg

1 lg Egg white white

2 tb Vegetable oil

This as well as a following dual recipes have been wheat free, utilizing brownish-red rice flour. They’re from an essay by Jacqueline Mallorca in a Chron. For those to whom it is important, she’s operative upon a book about wheat-free baking. No spirit as to a recover date though. Preheat oven to 350F. Butter an 8 x 4inch fritter pan. Place almonds as well as 1/2 crater of a flour in play of a food processor as well as grub until a excellent dish is formed++the flour will forestall a nuts from branch oily. Add superfluous rice flour, a baking powder, salt as well as 2 teaspoons of a poppy seeds; routine briefly. Combine yogurt, water, total egg, egg white as well as oil in a 2-cup measuring cup. With processor engine running, flow glass reduction by feed blood vessel over flour mixture, estimate only prolonged sufficient to mix. Transfer beat to rebuilt pan. Sprinkle with superfluous poppy seeds, as well as bake for 55 minutes. Turn out onto a shelve to cool. (Bread slices most appropriate after multiform hours, or a subsequent day). Makes a single 18-ounce fritter (18 slices). PER SLICE: 90 calories, 3 g protein, eleven g carbohydrate, 4 g fat (1 g saturated), twelve mg cholesterol, 115 mg sodium, 1 g fiber. From an essay in a San Francisco Chronicle by Jacquline Mallorca, 5/5/93.

Posted by Stephen Ceideberg; May 6 1993.