** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Butter an 8 x 4inch 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.
3. Add remaining rice flour, the baking powder, salt and 2
teaspoons of the poppy seeds; process briefly.
4.
Combine yogurt, water, whole egg, egg white and oil in a 2-cup measuring
cup.
5. With processor motor running, pour liquid ingredients through feed
tube over flour mixture, processing just long enough to mix.
6. Transfer
batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for
55 minutes.
7. Turn out onto a rack to cool. (Bread slices best after several
hours, or the next day).
Makes one 18-ounce loaf (18 slices).
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Dietary Notes:
This recipe is very low-sodium with 108.5mg 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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