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Rating: 4.2/5 (38 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 376
% Daily Value**
Total Fat 13g
20%
Saturated Fat 2g
3%
Unsaturated Fat 3g
Cholesterol 135mg
45%
Sodium 225mg
9%
Total Carbohydrate 55g
18%
Dietary Fiber 5g
21%
Sugars 3g
Protein 13g
Vitamin A  3%Vitamin C  0%
Calcium  47%Iron  17%
Potassium  33%Vitamin E  16%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Almond & Rice Flour Bread With Poppy Seeds

Recipe Tags: Bread Recipes

Date Added: February 26, 2013
This is a useful quick bread recipe for those who are gluten intolerant. The poppy seeds add a welcome contast in color and flavor.

Ingredients:

1/2 cup Whole Almond with skins
1 1/2 cups Brown Rice Flour
4 teaspoons Baking Powder
1/4 teaspoon Salt
3 teaspoons Poppy Seeds
1/2 cup Low Fat Yogurt Plain
1/2 cup Water
1 Egg Whole
1 Egg white
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Directions:

1. Preheat oven to 350F.

2. Butter an 8 x 4inch 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).

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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.
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