Dairy Free/ Dinner/ Egg Free/ Gluten Free/ Lunch/ Recipe challenge/ Snack/ Soya Free/ Wheat Free

Gluten Free Squash Bread

So being on gluten free, yeast free and egg free diet means bread is pretty much out. However I am feeling in need a bread fix today so I just rustled up a small Gluten Free Squash Bread ala Gillian McKeith – You Are What You Eat cookbook.

Gluten Free Squash Bread

Gluten Free Squash Bread

It was pretty much a resounding success and really beefed up my lunch and was really easy too.

Gluten free squash bread ingredients:

Gluten free squash bread recipe steps

Preheat oven to 200c or gas mark 6

Place squash in oven on a baking tray and roast for 45 mins until very soft. Remove from oven and cool.

Peel the skin and remove the seeds from the squash. Transfer to a bowl and mash well. Season to taste. You will need around 375g of squash for the ingredient rations above, so adjust ingredients where required so as not to waste any squash.

Add the flour, baking power and herbs to the squash and mix well. Add mix to a food processor and blend. Add in olive oil and enough water to make a doughy texture (65ml water). Remove mix from food processor and place on a lightly floured board and knead until soft and spongy. Adding a little more oil or flour to get the right texture.

Form the dough into a round loaf. Place on a lightly oiled baking tray. Make a cross on top of the dough with a knife and sprinkle with some sesame seeds (optional). Bake in oven at 200c for 30-35 mins.

To test to the Gluten Free Squash Bread to see if it’s ready remove from the oven and tap the base, if it sounds hollow it’s ready.

Gluten Free Squash Bread  recipe challenge verdict:

How easy… Super fast recipe and a doddle to make. I added less water and a little more oil to give what i thought would be a tastier bread.
Taste Tastes great and really filling.
Cook again Will definitely be cooking again, next I need to use Gluten Free Baking Powder as didn’t have a great effect on me after I had eaten it. A rooky mistake for someone newly diagnosed as being Gluten Intolerant.

This gluten free squash bread is a great little recipe and I am looking forward to trying other recipes from You Are What You Eat cook book.

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19 Comments

  • Reply
    Katrina
    July 19, 2009 at 6:33 pm

    Hi, I want to make this bread, but what kind of gluten free flour do you use?

    • Reply
      Miranda
      July 20, 2009 at 9:18 am

      Hello Katrina – I think I used Doves Farm Gluten Free Plain Flour Blend.

      Let us know how you get on – Miranda

  • Reply
    Katrina
    July 20, 2009 at 5:46 pm

    ummmm. I can’t have maize or potato so I can’t use that flour. What do you think would be a good substitute? Thanks for your help!

  • Reply
    Miranda
    July 20, 2009 at 6:16 pm

    Hello Katrina I was 50/50 about the flour I used as it might have been rice flour, so give this a try.

    Hoping that helps 🙂

  • Reply
    Sara
    September 15, 2009 at 10:16 pm

    Hello! I was wondering if you could tell me how many cups 300g of gluten free flour is. The conversion I found online is 150g=1c wheat flour, but is GF flour different? Thanks for any help!

    • Reply
      Miranda
      September 22, 2009 at 8:29 am

      Hello Sara, I would try 1 cup = 125 grams, let me know how you get on.
      I literally did mine in a mug and then just used the same mug for all the measurements. Not an exact science but it did work. We are going to rework all the cup recipes when so they are in grams. Hoping to do this soon.

  • Reply
    Anna
    February 10, 2010 at 5:27 pm

    Great recipe! Question: What kind of herbs do you use? 🙂

  • Reply
    Miranda
    March 4, 2010 at 11:48 am

    Well I sometimes do fennel seeds crushed or just some italian mixed herbs tend to do the trick.

  • Reply
    Kristie
    April 1, 2010 at 11:45 am

    At what temperature do you bake it? The same as the temperature at the stat for the squash?

    • Reply
      Claire
      April 23, 2010 at 11:55 am

      Hi Kirstie, you are right yes cook the bread at 200 degrees just like you did with the squash. Enjoy!

  • Reply
    Vicky LIndsay
    May 28, 2010 at 2:42 pm

    Thank you so much for that response and the great sounding breads. Looking forward to the squash bread and you’re the backer but I look at the baking temp of it and I ask you are you sure its only 200 degrees? I bake my bread at 350-375, atisan starts at 400 for 15 minutes and then down.
    I am leary of 200 thinking it will be very underdone and not at all a crispy crust.

    One more thing – you ard so creative. We have a bakery near us that makes the most delcious gluten free yeast free breads and I would live to copy it but can’t come near it. Could I mail you a loaf and could you try it? It’s just millet flour, or oat flour and baking powder and a couple other things of course. It seems like it would be so easy but it is not, for me anyway. And it is amazing.

    If I could, what is your address?
    Thanks.
    Vicky

  • Reply
    admin
    May 28, 2010 at 5:25 pm

    Hello Vicky I would love to help…I will send you my address.

    Miranda

  • Reply
    Olivia
    July 2, 2010 at 8:49 pm

    Hi, just thought I’d let you know how I got on with this recipe. The 1st time I had a go at it I got a bit too excited and started mixing everything together whilst the butternut squash was still warm. I think this effected the recipe as it was an extremely sticky mixture, and would stick to any surface I tried to roll it out on ( I was using it as a pizza base), so was really hard to work with and ended up losing a lot of the mixture to the grease proof paper. Mixing it all while it was warm is the only reason I can think of, so I’d advise anyone who trys it, wait til it cools!!!!

    HOWEVER, I liked the taste of it so much that I gave it another go. Just got my second attempt out of the oven and it has worked fantastically. I made the mixture into smaller bread rolls. I made sure I coated them in lots and lots of flour and I have had no problems with sticking. They taste great, and even my relatives with no intolerance’s are really enjoying it.

    Fantastic recipe, many many thanks and keep up the good work!

  • Reply
    Helen
    October 27, 2011 at 3:11 pm

    Hi

    I’ve made this recipe from G Mc Keith’s book and like it but the centre is always too gooey. Perhaps putting the mixture in the processor will help as this may help the flour to mix more with the squash. The edges are lovely -crusty -the way bread should be-but the centre is always a bit “squashy”. Its the same when I make potato bread. What’s the secret to uniformity throughout the loaf!!!

  • Reply
    admin
    December 4, 2011 at 10:20 pm

    Hello Helen.. try making the loaves a little smaller and also I have made some really great tasting Gluten Free Pizza’s using this recipe which I can recommend: Gluten Free Pizza

  • Reply
    Vicky
    December 19, 2011 at 7:32 pm

    Hi Miranda,
    Want to try the squash bread for CHristmas. Read the questions asked but didn’t see an answer to the temperature. I too bake bread at 350, artisan breads at 400. Does it get done at 200?? How long do I bake it. Can you give a diameter for how big the rolls should be so they are not underdone as another question was.
    Does this mean I should not make a large round loaf of bread with the recipe?
    Thanks.
    Vicky

  • Reply
    anna
    December 28, 2011 at 9:19 pm

    Hi, I am not sure what wrong I am doing but I tried to do this bread twice and it didnt work? Any ideas?

  • Reply
    Brenda
    March 5, 2013 at 10:12 am

    Hi there, I’ve just opened my lovely new big expensive bread maker. Am thinking of returning it as it has a yeast/gluten free button. But it would appear there is no yeast/gluten free recipies for bread, and if there is they require oven cooking, or a cake setting! Before I take it back I’m tempted to give this a try, will it work in a bread maker, and if yes, do I set on a cake setting instead of bread?! Thanks so much!

  • Reply
    Miriam Leece
    May 2, 2015 at 1:50 pm

    Hi, just wanted to reply to questions about temperature- just check that you are using centigrade and not Fahrenheit! I think this is a British recipe- if you are American you need to preheat your oven to about 390 Fahrenheit. Hope this helps!

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