Comments on: Gluten Free Squash Bread

By: Olivia

Olivia — Fri, 02 Jul 2010 19:49:31 +0000

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!

By: admin

admin — Fri, 28 May 2010 16:25:03 +0000

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

Miranda

By: Vicky LIndsay

Vicky LIndsay — Fri, 28 May 2010 13:42:11 +0000

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

By: Claire

Claire — Fri, 23 Apr 2010 10:55:39 +0000

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

By: Kristie

Kristie — Thu, 01 Apr 2010 10:45:51 +0000

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

By: Miranda

Miranda — Thu, 04 Mar 2010 10:48:19 +0000

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

By: Anna

Anna — Wed, 10 Feb 2010 16:27:27 +0000

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

By: Miranda

Miranda — Tue, 22 Sep 2009 07:29:12 +0000

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.

By: Sara

Sara — Tue, 15 Sep 2009 21:16:14 +0000

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!

By: Miranda

Miranda — Mon, 20 Jul 2009 17:16:17 +0000

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

By: Katrina

Katrina — Mon, 20 Jul 2009 16:46:00 +0000

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!

By: Miranda

Miranda — Mon, 20 Jul 2009 08:18:04 +0000

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

Let us know how you get on – Miranda

By: Katrina

Katrina — Sun, 19 Jul 2009 17:33:50 +0000

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