Almond and Rice Flour Bread with Poppy Seeds

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Makes : 1 x 18 oz  loaf

Ingredients :

• ½ cup whole almonds, with skins
• ½ cup plain low-fat yogurt
• 1 ½ cups brown rice flour
• ½ cup water
• 4 tspn baking powder
• 1 large whole egg
• ¼ tspn salt
• 1 large egg white white
• 3 tspn poppy seeds
• 2 tbsp vegetable oil

Preparation and Cooking Instructions :

1. Preheat oven to 350°F. Butter an 8" x 4" loaf pan.
2. 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.
3. Combine yogurt, water, whole egg, egg white and oil in a 2-cup measuring cup.
4. With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix.
5. 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).