The ultimate allergy-free bread. No grains, gluten, eggs, dairy, or nuts! This grain-free butternut squash bread will make the perfect low-carb accompaniment to any lunch or dinner.
For the most part, when I see a grain-free bread recipe it’s always a big let down. Grain-free breads (usually using nut or coconut flours) require a whole lot of eggs which is a big no-no for me. So I cry and move on. However, have no fear my grain-free/egg-free loving friends! I have just the recipe to quiet your sorrow!
Where did the inspiration come from? Anti-Grain of course! I promised you I had 3 recipes, one for each of the Anti-Grain flours, and this is the 100% grain-free recipe I devised! I used the lovely butternut squash flour for this bad boy!
Who doesn’t love butternut squash? When I think of squash, I always think of the butternut first and foremost, then acorn, then spaghetti. There are just too many squashes out there to love, but butternut has always been a tried-and-true favorite. We are still in prime squash season too, so we might as well bang out all the squash recipes we can, right?
However….I was a time-saving foodie here and used canned butternut squash instead of roasting up a fresh one, haha! So if you’re really in the seasonal-mood, you can go the more “complicated” route, or just pick-up some canned butternut squash and whip out your can opener. Plus, if you use canned, you can have perfect “in-season” squash all-year round! Even though I still buy whole butternut squash all year…..
Another tid-bit about this “bread”, it is not a fluffy, bready-bread, but a soft, mushy-like, “eat with a fork” bread if you get my drift. It’s delicious though and really makes the perfect side dish! Just another way to use squash instead of soups, roasting, etc. I used some fragrant beautiful rosemary and a secret dash of cinnamon to really make this “bread” the bomb. Butternut and rosemary were made for each other and the cinnamon is just an essential part to life (my life at least).
Grain-Free Butternut Squash Bread
Ingredients: (1 loaf, serves 4-6)
+ 2 Cups Butternut Squash Flour
+ 1 Cup Pureed Butternut Squash
+ 1 Tsp Baking Powder
+ 1 Tsp Baking Soda
+ 1 TB Dried Rosemary (crushed)
+ A Dash of Cinnamon
+ 1 Cup to 1 1/4 Cups Unsweetened Flax Milk (or non-dairy milk of choice)
+ Preheat your oven to 350ºF.
+ Grease up a 9×4 inch bread pan (I wiped mine well with olive oil) and set aside.
+ In a large mixing bowl, combine all ingredients except the milk. Give everything a good dry stir. Then add the milk. Start with 1 cup, but you may need to add more until you get a good thick but movable batter.
+ Pour the batter in to the greased bread pan and even out the top. Sprinkle some more rosemary on there too.
+ Bake the bread for about 35 minutes. Remove and allow to cool completely then transfer to a wire rack to air out the bottom.
Funny story. Actually not that funny, but I made this bread the day I went to the oral surgeon when I got home from school. I made it before I left and had it cooling on the counter for when I came back. Little did I know that would be a great thing considering I could not feel the left side of my mouth or really chew that night. Thus, soft forkable squash bread was the name of the dinner game!
Anyway…enjoy this allergy-free grain-free bread! I really want a slice. I only ended up having this that first night I made it and froze the rest. Then I forgot about it and it is now wrapped in wax paper in freezer bags in my freezer back home. Damn. Just another treat I can look forward to during my next trip back home, haha!
So tell me:
+ What’s the most creative way you’ve used squash (of any kind)?
+ In general, savory or sweet? That ones hard for me. I’m in the middle because I really hate “sugar” and my sweet is not the same definition as most people think as sweet. Hmmm….
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Real Food Recipe Roundup, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!*
———————————————-Stay connected: Facebook: Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell