Recipe#1967

Title: Almond Rice

From: Betty E. Kohler cocina@mbay.net 
 Newsgroups: rec.food.recipes 
 Subject: Gluten free Almond And Rice Flour Bread With Poppy Seeds 
 Date: 29 May 1998 21:41:23 -0600 
 Message-ID: v03007801b190a92677d4@[152.175.198.63] 

1/2 cup whole almonds, with skins
 1/2 cup plain low-fat yogurt
 1 1/2 cups brown rice flour
 1/2 cup water
 4 teaspoons baking powder
 1 large egg 
 1/4 teaspoon salt
 1 large egg white
 3 teaspoons poppy seeds
 2 tablespoons vegetable oil
 Preheat oven to 350 degrees F. Butter an 8 x 4 inch 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).