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Butternut Squash Multigrain Bread

My creative juices are flowing! And I'm doing a happy dance figuring out how to put leftovers to good use. I don't want to sound boastful, but this bread is so yummy and the texture is by far the closest attempt at mocking a gluten/corn bread. And it's MOIST, even on the next day! I don't know about you, but I've missed the moistness of bread. So, drum roll please...

Butternut Squash Multigrain Bread

Top 8 allergen free, corn free, coconut free, refined sugar free

Yield: 1 loaf


  • 1 1/2 cups cooked quinoa

  • 2 cups flour mix*

  • 2 tablespoons ground flaxseed meal (optional)

  • 2 1/2 teaspoons corn-free baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon ground pepper

  • 1/2 cup cooked & pureed butternut squash

  • 1 cup milk or alternative (with water I use 1/2 cup)

  • 1/4 cup olive oil

  • 1 teaspoon honey

  • 2 large eggs or alternative

*Flour mix - For easy calculating, I mix:

  • 1 cup white rice flour

  • 3/4 cup brown rice flour

  • 2/3 cup sorghum flour

  • 2/3 cup arrowroot flour

  • 1/2 cup tapioca flour

You'll have leftover flour mix. I like to use my leftover flour mix on the weekends for throwing together pancakes or a new creation.


Preheat oven to 350°F. Oil or butter loaf pans and line bottom with parchment paper.

Stir together dry ingredients. Mix wet ingredients in a separate bowl, combine with dry and stir in.

Bake 35-45 minutes. Bread will be done when toothpick inserted comes out clean or firm & springy to the touch.

Let cool in pans for 10 minutes & then remove to finish cooling on a wire rack. Store in an airtight container.

Notes: Quinoa and squash can be cooked ahead of time.

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