Gluten-Free Squash Bread.

This bread goes very well with curries and soups.
It is heavy in texture and tastes like the Irish Soda bread


1 Small Butternut Squash
300g Gluten-free Flour ( Dove Plain or Self raising gluten )
2tsp Baking powder
1 tsp Herb seasoning--optional
2 tsp olive oil

1/ Preheat the oven to 200c/ gas mark 6

2/ Place the whole butternut squash on a baking tray and bake for 45 minutes or until very soft. Cool on a tray for 30 miuntes.

3/ Peel the skin away from the squash and cut away the stalk. Scoop out the seeds and mash the squash well with a potato masher.

4/ Measure out 375g of the mash and place in a bowl.

5/ Add the flour, baking powder and seasoning ( if using ), stir in 65ml cold water and the olive oil and mix together. Place on a lightly floured surface and knead until soft and spongy. Add a little more flour if the mixture is too sticky. Form in to a round loaf 12 cm in diameter.

6/ Place on a lightly oiled baking tray and make a cross on the top with a sharp knife. Bake in the oven for 30-35 minutes.

7/ Remove from the oven and using oven gloves carefully turn the bread over and tap the base. It should sound hollow.