Time to bake
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.
1/3 cup of tapioca flour
1/3 cup cornstarch
1/3 cup of chickpea flour
2 tbsp sorghum flour
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.
1/4 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
Prepare a baking tin- with parchment paper. Use a tin about: 20×10 cm
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.
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.
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.