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
Written cooking instructions as a concept can be traced back into ancient history, at least as far back into recorded history as the ancient Egyptians, and potentially, even further back. In practice though, these, old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the romans 25BC a roman called Apicius wrote a number of documents detailing recipes prepared by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, a very modern way of dining. Aspicius also tells us how the ancient Romans made use of many different spices and herbs, including a few you will know for example bay, fennel and parsley. During the next few hundred years, the powerful and rich houses competed to serve the best banquets, and as a consequence, chefs and their collection of recipes became highly prized. However, it wasn`t until the 1800s that cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and writing down the recipes of their peers. By the time we get to the twentieth century, cook books were highly popular due to more people being able to read, leisure time and disposable income. |
We hope you enjoy this Almond & Rice Flour Bread With Poppy Seeds recipe.
