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Almond and Rice Flour Bread W/poppy Seed

Ingredients: 1/2 Cup(s) Whole almonds, with skins 1 1/2 Cup(s) Brown rice flour 4 Teaspoon(s) Baking powder 1/4 Teaspoon(s) Salt 3 Teaspoon(s) Poppy seeds 1/2 Cup(s) Plain low-fat yogurt 1/2 Cup(s) Water 1 large Whole egg 1 large Egg white white 2 Tablespoon(s) Vegetable oil Directions: 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.
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