Categories: Breads, Ceideburg 2 
      Yield: 1 servings 
  
    1/2 c  Whole almonds, with skins 
  1 1/2 c  Brown rice flour 
      4 ts Baking powder 
    1/4 ts Salt 
      3 ts Poppy seeds 
    1/2 c  Plain low-fat yogurt 
    1/2 c  Water 
      1 lg Whole egg 
      1 lg Egg white white 
      2 tb Vegetable oil 
  
  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.