Name: Almond and Rice Flour Bread with Poppy Seeds
Ingredients: 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 Egg; Whole; 1/4 ts Salt; 1 lg Egg White; 3 ts Poppy seeds; 2 tb Vegetable oil

Now I should like to know whether your soul, tired of its own righteousness, is learning to be revived by and to trust in the righteousness of Christ... My dear brother, learn Christ and Him crucified. Learn to pray to Him and, despairing of yourself, say, 'You, Lord Jesus, are my righteousness, but I am your sin. You have taken upon Yourself what is mine and have given to me what is Yours. You have taken upon Yourself what you were not and have given to me what I was not.' Beware of aspiring to such purity that you will not wish to be looked upon as a sinner, or to be one. For Christ dwells only in sinners. On this account He descended from heaven, where He dwelt among the righteous, to dwell among sinners. Meditate on this love of His and you will see His sweet consolation.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Vegetables		Breads, Hand made	18	Servings

INGREDIENTS

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	Egg; Whole
1/4	ts	Salt
1	lg	Egg White
3	ts	Poppy seeds
2	tb	Vegetable oil

INSTRUCTIONS

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).
From an article in the San Francisco Chronicle by Jacquline Mallorca,
5/5/93.
Posted by Stephen Ceideberg
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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