** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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).
Comments on Almond & Rice Flour Bread With Poppy Seeds Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is a good source of Vitamin E with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Tree Nuts, Yogurt, Gluten, Rice, Almonds, Poppy Seed allergies.
Meal Type: 
Prep Time: 
Cooking Time: 
Cook Method:
Difficulty: 
Cuisine: 
Print this Recipe
