Preheat oven to 350-degrees. Oil 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 Almond and Rice Flour Bread for 55 minutes. Turn out onto a rack to cool. (Bread slices best after several hours, or the next day).

Nutrition Note: The buttery flavor and crunchy texture of almonds make them a perfect topper for freshly baked, low-fat scones and breads. Before baking scones, brush them with milk or egg whites and top with slivered or chopped almonds. And for extra special quick breads sprinkle chopped almonds on them before baking, or knead roasted, chopped, or slivered almonds into yeast bread dough.