|Recipe Name:||Almond And Rice Flour Bread W/poppy Seed||Submitted by:||Administrator|
|Number of Servings:||8|
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 Whole egg
1 Egg white white
2 Tablespoon(s) Vegetable oil
1 mg sodium, 1 g fiber.
1 Posted by Stephen Ceideberg, May 6 1993.
Date: Mon, 25 Mar 1996 13:43:47 -0500 From: Walt Gray
<email@example.com> 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, From an article in the San Francisco Chronicle by
Jacquline Mallorca, MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST
SERVER MM-RECIPES DIGEST V3 #87 From the MealMaster recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 87
Total Fat: 10.1g