| 1 | This and the following two recipes are wheat free, utilizing brown rice flour. |
| 2 | They"re from an article by jacqueline mallorca in the chron. |
| 3 | For those to whom it is important, she"s working on a book about wheat-free baking. |
| 4 | No hint as to the release date though. |
| 5 | Preheat oven to 350°F. |
| 6 | Butter an 8 x 4inch loaf pan. |
| 7 | Place almonds and ?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. |
| 8 | Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly. |
| 9 | Combine yogurt, water, whole egg, egg white and oil in a 2-cup measuring cup. |
| 10 | With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix. |
| 11 | Transfer batter to prepared pan. |
| 12 | Sprinkle with remaining poppy seeds, and bake for 55 minutes. |
| 13 | Turn out onto a rack to cool. |
| 14 | (bread slices best after several hours, or the next day). |
| 15 | Makes one 18-ounce loaf (18 slices). |
| 16 | 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 |
