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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 218
% Daily Value**
Total Fat 10g
Saturated Fat 3g
Unsaturated Fat 2g
Cholesterol 69mg
Sodium 109mg
Total Carbohydrate 27g
Dietary Fiber 3g
Sugars 1g
Protein 6g
Vitamin A  2%Vitamin C  0%
Calcium  23%Iron  8%
Potassium  16%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Almond and Rice Flour Bread with Poppy Seed

Recipe Tags: Bread Recipes

Date Added: June 11, 2009


1 1/2 Cups Brown Rice Flour
1/2 Cup Water
1 Egg
1/2 Cup Non-Fat Plain Yogurt
3 Teaspoons Poppy Seeds
2 Tablespoons Vegetable Oil
4 Teaspoons Baking Powder
1/4 Teaspoon Salt coarse
1/2 Cup Whole Almond with skins
1 Egg white
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1. Preheat oven to 350F.

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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