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Prep time:

1 hour

Time to bake

55 minutes

Good for:


Butternut squash bread- gluten-free

Butternut squash bread- gluten-free

Borrowed and adjusted from a book with gluten-free breads- it’s yeast-free and easy, BUT careful it’s not low FODMAP due to the butternut squash, so limit your consumption

I am always on the lookout for bread I can bake bringing only a few ingredients- or buy only a few- while I am staying in a holiday home or with family- this is a good mix to bring.


3/4 cup of chopped walnuts or combine hazel nuts and walnuts
1/3 cup of tapioca flour
1/3 cup cornstarch
1/3 cup of chickpea flour
2 tbsp sorghum flour
6 g baking powder
2g agar powder
1/2 tsp ground cinnamon
1/4 tsp ground cardamon
1/2 tsp ground ginger or galangal
1/2 tsp baking soda (2g)
1/2 tsp xanthan gum
add 1/4 cup of oats to adjust the wetness of the batter.
1 tsp chia seeds
1/4 teaspoon salt
4 table spoons or 56 g butter, melted and cooled slightly
1/3 cup brown sugar
1 large egg at room temperature
1/2 cup or 120 g of small-curd cottage cheese


Step 1

Start by preparing the butternut squash. cut out pieces for about 1 cup and cook in a little bit of lightly salted water for 15-20 minutes. when very tender, put through the blender and measure out 1 cup (120 ml).

Prepare a baking tin- with parchment paper. Use a tin about: 20×10 cm

Step 2

Combine the tapioca flour, cornstarch,chickpea flour, sorghum,baking powder, gelatin, cinnamon, cardamon,ginger,baking soda,xanthan gum and salt in a bowl and mix well.

Step 3

In the meantime combine your butter and sugar in your stand-mixer. Beat at low speed to combine and then for another 4 minutes until light (er). Add the egg, cottage cheese and squash. beat until smooth. Scrape down the sides if necessary.

Step 4

Add all the dry ingredients and beat for another 2 minutes. Stir in the walnuts.
Test that the batter is not too wet at this stage- add oats for a bit more texture and eventually an extra teaspoon of chia seeds. the batter should be like a thick cake batter. Smooth the top with a rubber spatula dipped in water and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

Step 5

If you make this as muffins. The batter is enough for 12 muffins of medium size. divide the batter evenly in paper lined muffin forms and make for 25-30 minutes at 175 degrees
Leave to cool completely.
I cut this bread in half and freeze the half. This keeps very moist and so it is great for travelling. It is quite cake like, so keep wrapped tight in plastic wrap. It will be nice toasted for up to 5 days.


This is a bread I happily bake when we are staying with my parents-in-law for Christmas or have rented a house for a couple of weeks. I only buy the wet ingredients locally and have pre-mixed and packed the dry ingredients in one plastic bag from home.
When I am in USA, I will buy the pumpkin mix in a tin rather than go through the trouble of preparing the butternut squash. There is an excellent brand without preserves, which I can not get in continental Europe.

Butternut squash is high FODMAP, so I will limit myself to one slice. See what you need to do, hence the muffins.

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