Almond and Rice Flour Bread with Poppy Seeds Recipe

Name: Almond and Rice Flour Bread with Poppy Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup almonds whole, with skins; 1 1/2 cups rice flour brown; 4 teaspoons baking powder; 1/4 teaspoon salt; 3 teaspoons poppy seed; 1/2 cup yogurt, low-fat; 1/2 cup water; 1 large eggs; 1 large egg whites; 2 tablespoons vegetable oil

Servings: persons

1
Preheat oven to 350F (180C).
2
Butter an 8 x 4 inch loaf pan.
3
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).
4
Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly.
5
Combine yogurt, water, whole egg, egg white and oil in a 2-cup measuring cup.
6
With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix.
7
Transfer batter to prepared pan.
8
Sprinkle with remaining poppy seeds, and bake for 55 minutes.
9
Turn out onto a rack to cool.
10
(Bread slices best after several hours, or the next day).
11
Makes one 18-ounce loaf (18 slices).
12
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.
13
From an article in the San Francisco Chronicle by Jacquline Mallorca, 5/5/93.
14
Posted by Stephen Ceideberg; May 6 1993.

427

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 cup almonds whole, with skins, 1 1/2 cups rice flour brown, 4 teaspoons baking powder, 1/4 teaspoon salt, and more.

Yes, Almond and Rice Flour Bread with Poppy Seeds 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!

Almond and Rice Flour Bread with Poppy Seeds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions