Almond And Rice Flour Bread With Poppy Seed Recipe

Name: Almond And Rice Flour Bread With Poppy Seed Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. Whole almonds, with skins; 1 1/2 c. Brown rice flour; 4 tsp Baking pwdr; 1/4 tsp Salt; 3 tsp Poppy seeds; 1/2 c. Plain low-fat yogurt; 1/2 c. Water; 1 lrg Whole egg; 1 lrg Egg white white; 2 Tbsp. Vegetable oil

Servings: persons

1
This and the following two recipes are wheat free, utilizing brown rice flour.
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They're from an article by Jacqueline Mallorca in the Chron.
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For those to whom it is important, she's working on a book about wheat-free baking.
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No hint as to the release date though.
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Preheat oven to 350F.
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Butter an 8 x 4inch loaf pan.
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Place almonds and 1/2 c. of the flour in bowl of a food processor and grind till a fine meal is formedthe flour will prevent the nuts from turning oily.
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Add in remaining rice flour, the baking pwdr, salt and 2 tsp.
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of the poppy seeds; process briefly.
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Combine yogurt, water, whole egg, egg white and oil in a 2-c. measuring c.. With processor motor running, pour liquid ingredients through feed tube over flour mix, processing just long sufficient to mix.
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Transfer batter to prepared pan.
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Sprinkle with remaining poppy seeds, and bake for 55 min.
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Turn out onto a rack to cold.
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(Bread slices best after several hrs, or possibly the next day).
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Makes one 18-oz loaf (18 slices).

657

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. Whole almonds, with skins, 1 1/2 c. Brown rice flour, 4 tsp Baking pwdr, 1/4 tsp Salt, and more.

Yes, Almond And Rice Flour Bread With Poppy Seed Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!