1/2 cup whole almonds, with skins
1 1/2 cup brown rice flour
4 tsp baking powder
1/4 tsp salt
3 tsp poppy seeds
1/2 cup plain low-fat yogurt
1/2 cup water
1 large whole egg
1 large egg white white
2 tbsp vegetable oil
Directions
This and the following two recipes are wheat free, utilizing brown
rice flour. They're from an article by Jacqueline Mallorca in the
Chron. For those to whom it is important, she's working on a book
about wheat-free baking. No hint as to the release date though.
Preheat oven to 350F. 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. 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).
Makes one 18-ounce loaf (18 slices).
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.
From an article in the San Francisco Chronicle by Jacquline Mallorca,
5/5/93.
Posted by Stephen Ceideberg; May 6 1993.
Servings: 1 servings
Almond & Rice Flour Bread With Poppy Seeds Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Nut; Rice; Vegetable
The History of Recipes
We are able to follow the history of written recipes back into the distant past, at least as far back as the ancient Egyptians, and possibly even further than that. Interesting though that is, these, ancient cookbooks were just simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to academics is a collection of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a number of documents detailing recipes cooked by wealthy Romans. In his works, he describes how the roman meals were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. He also tells us how the Romans used a good variety of aromatic flavors, including some that we all recognise for example bay, mint and asafoetida. During the following few hundred years, the powerful families of Wesstern Europe competed to serve up the most exotic banquets, and because of this cooks and their recipes were at a premium. However, it wasn`t until the 19th century that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and recording recipes of the day. By the time we get to the 1900s, recipe publications were in great demand, mostly due to higher levels of literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Almond & Rice Flour Bread With Poppy Seeds recipe.
