Recipe: Gluten-free Butternut Squash Bread

20 Dec

Ingredients

1 small butternut squash

300g Gluten-free Flour

2 TBS baking powder

1 tsp rosemary

2 TBS garlic flavoured olive oil.

Method

Preheat the oven to GM6/200C

Place the whole butternut squash on a baking tray and bake for 45 minutes until very soft. Remove from the oven and leave to cool on the baking tray for at least 30 minutes.

Carefully peel the skin from the squash and cut away the stalk. Break open the flesh of the squash and remove and discard the seeds. Mash with a potato masher until smooth. Measure out 375g and place in a large bowl.

Add the flour, baking powder, and seasoning. Stir in 65ml of cold water and the oil, and mix together until smooth. Place on a lightly floured surface and knead until soft and spongy. Add a little more flour if the mixture is too sticky. Form into a loaf and place on a baking tray. Score the top of the loaf with a sharp knife. Bake in the oven for 30-35 minutes.

Remove from the oven. To check it is done tap the base gently. It should sound hollow. If it doesn’t, return it to the oven for 5 more minutes. Serve the bread warm or cold.

This recipe has been adapted from the original in You Are What You Eat Cookbook by Dr Gillian McKieth.

Note: I use Dove Farm Organic Gluten Free white bread flour.

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