Gluten-free Bread: Butternut Squash Recipe

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This is a delicious Autumn / Winter gluten-free bread that you can make with leftover Butternut squash or pumpkin. This recipe was given to us from our Ukrainian family and it has a gorgeous yellow colour and tastes lovely warm with melted grass-fed butter like Kerry Gold! mmm!

What you need to know:
Prep time including resting: 1 hour 20 mins
Cook time: 1 hour
Cool time: 30 mins
Oven temp.: 180 – 200°C / 350 – 390°F

Ingredients for 1 12 cm x 30cm loaf tin:
400 g boiled and mashed butternut squash (save the water!)
1.5 tsp dried yeast
1.5 tsp salt
approx. 225 ml of butternut squash water
(from boiled mashed squash)
4 tbsp olive / coconut oil
480 g gluten free all purpose flour
pumpkin seeds on top to decorate if desired

12 x 30 cm loaf tin


1. Butter and flour the loaf tin.

2. If you have leftover squash you can just mash it already otherwise peel, wash and chop 400g squash and put it on to boil in salted water. Cook on a medium heat until soft. Drain the water into another bowl but don’t throw it away! Keep it to one side to cool and then mash the butternut squash. You can add a bit of butter to help mash it if you like.

3. In a separate bowl, add the 1.5 tsp of yeast and salt and half of the butternut squash water approx. 125 ml. Make sure the water is cool enough that it won’t kill the yeast! Mix together. If you are using leftovers and don’t have butternut squash water just use normal luke warm water but obviously it’s better to use the original butternut squash water to put back in the vitamins and goodness!

4. In another bowl add 3 tbsp olive / coconut oil, 480 g gluten-free flour, and the mashed butternut squash. Mix well, it will be quite dry so don’t panic at this stage but try to mix as well as possible.

5. Combine the yeast – salt mixture with the flour – squash mix and add another 125 ml of butternut squash water. Mix well with an electric mixer with dough hooks (look like metal spiral curls than whisks) until a dough forms. If the dough is too dry keep adding tiny amounts of water but don’t overdo it. Likewise the dough should be a bit sticky and more wet than usual bread mixes are. Once the consistency is right knead for 2 mins. I just used the mixer for an extra 2 mins as it was a bit sticky.

6. Leave to rest and rise for an hour in a warm place. Dampen a cloth and pop it over the top to help the rising process. After 45 mins turn on the oven to 200°C to get it ready and warm for the bread. If your oven is a bit slower then turn on your oven earlier. Basically it needs to be nice and hot when the bread is ready.

7. After an hour it should have risen quite well and you can carefully plop it into the greased and floured loaf tin. If you want to use pumpkin seeds on top to decorate add those now and press into the dough and then brush about a tbsp of olive oil on the top so the bread gets a nice shiny crispy top.

8. Place in the oven and bake at 200°C for 20 mins. After that reduce the temperature to 180°C and continue for 40 mins.

9. After an hour the bread should be done, carefully take it out of the oven and out of the tin and leave on a wire rack to cool. You can either cut into it straight away or leave to cool completely. Either way enjoy with butter and some cheese if you like!

Tip: this bread is a bit like cake in the sense that it tends to dry out more quickly than normal gluten-free bread so it is best eaten within three days even when kept wrapped.

butternut squash bread2

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