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Almond and Rice Flour Bread

Whole Grain Recipe

Whole almonds with skins are processed with some of the brown rice flour to add a rich, nutty flavor to this delectable bread. Yogurt keeps it moist. No yeast required.

Rice Flour

Recipe Ingredients

1/2 cup whole almonds; with skins
1/2 cup plain low fat yogurt
1-1/2 cups brown rice flour
1/2 cup water
4 teaspoons baking powder
1 large egg; whole
1/4 teaspoon salt
1 large egg white
3 teaspoons poppy seeds
2 tablespoons vegetable oil

Recipe Directions

Preheat oven to 350 degrees. Butter an 8 x 4-inch 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. Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly.

Combine yogurt, water, whole egg, egg white and oil in a 2 cup measuring cup. With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix.

Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after several hours, or the next day).

Nutrition Information

Yield: 1 loaf for 16 servings.

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