This bread suits most of my clients following the low fodmap diet for IBS. Not everyone is a fan of pumpkin seeds in my house so I just scattered some on half the bread!
Love baking with this fodmap-friendly flour blend, Namaste Foods Perfect Flour Blend. It can be substituted for wheat flour and makes a superior product, in my opinion. My kids often can’t tell the difference. 
I love the cloves and cinnamon in this recipe which give it a bit of spice. I hope you and your belly like this tasty bread! The butternut squash ‘fodmap limit’ is 1/4 cup (diced) so limit to one slice of bread per sitting if following the low FODMAP diet.
Ingredients
- 1, 14.5 oz can butternut squash
- 1 cup sugar
- 1/2 cup oil
- 1 egg, beaten
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 2 cups Namaste Perfect Flour Blend or other suitable gluten free FODMAP friendly flour blend
- 1 teaspoon baking soda
- 2-3 TB pumpkin seeds, plain
Instructions
- Preheat oven to 350 degrees Farenheit and prepare loaf pan with a thin smattering of oil to cover all sides.
- In medium size mixing bowl, mix first 4 ingredients, stirring to blend
- Add dry ingredients and mix until just blended.
- Add mixture to loaf pan and top with pumpkin seeds, if desired
- Bake in oven for 40-45 minutes or until cake tester comes out clean.
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http://blog.katescarlata.com/fodmaps/gluten-free-butternut-squash-bread/
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I am new at this and am not sure this diet will help, so I don’t want to invest $$$. I have available to me the following stores–Natural Grocers chain, Central Market (an HEB offshoot), Whole Foods. Do you know if I can find the Namaste brand at any of those? I have spent hours in one or the other of those stores in the last 2 weeks, and my head and pocketbook are reeling! Your site looks very user friendly and I really appreciate your help. Thank you.
Margaret–Why not try King Arthur GF flour blend–likely cheaper and works as well. You should be able to get it in most GF sections of the store. Try to consume foods that are naturally low FODMAP such as frozen berries, bananas, potatoes, brown rice and lean meats, fish, chicken and peanut butter. No need to spend major cash. Stop by if you have any more ?’s …. I will try to answer or one of my sweet blog followers will help you out. Don’t feel alone…you’ve got a support team!
Starting to flare again and not understanding why bc i had bern following the low FODMAP diet, I recently found out that the list given to me by my Motility Specialist was incorrect. A coupe of days ago,I downloaded the Monash University’s app. I looked up butternut squash, because I had just purchased some & it states that at 1 cup it’s high in two different sugars but tolerated well at 1/2 a cup. I’m more confused then I ever was and feel like I’m starting all over again. How do the measurements from the app apply when using something in a recipe, like the one above? How do I truly determine what I can & can’t cook with when it appears some “safe” foods are only tolerated in small amounts?
Thank you for your time.
Ps. I had the pleasure of listening to an interview you did with Crystal Saltrelli about low FODMAPs & GP. It was very informed. Thank you for sharing with our group.
Jodi
Jodi-I can understand your frustration–because as the research evolves with this diet–some foods get added, reduced in quantity or eliminated! The butternut squash portion is shrinking. The safe limit is 1/4 cup. So if you made a recipe with 2 cups of butternut squash–than you could eat approximately 1/8 of the recipe—which in a loaf of bread would likely equate to a nice slice. But if you made a side veggie dish, a 1/4 cup portion of butternut squash would be a sad sight! Have you met with a dietitian that is knowledgable in the low FODMAP diet? I really think this is so important to help you sort out all of the nuances and get the most up to date information. I am glad to hear the feedback –I enjoyed the interview with Crystal!
How do I print this recipe without everything else on the page and as I am in Australia which flour should I use. I don’t think the one mentioned is available here.
Margaret…I just updated that recipe page so it is easier to print out. It was one of my older posts and I didn’t have a special recipe ‘plug in’ to help make printing the recipes out easier when I first started my blog. As for the flour substitution…I would look for a suitable gluten free flour blend in Australia one made with acceptable flours such as rice flour, corn flour, quinoa flour, potato or tapioca starch.