My apologies to all my gluten-free readers. You’ve heard the saying: “No good deed goes unpunished!” well, I thought I was being helpful mentioning that the Squash Herb Bread could be baked gluten-free. It was, after all, published as a gluten-free recipe (only specifying “gluten-free” flour) which I baked with traditional white, all-purpose flour with good results.
Before mentioning that it was a gluten-free option I googled the recipe and found several gluten-free bloggers who had made it successfully and would happily make it again. One GF blogger specified her gluten-free flour mix of choice was a British brand called Doves Farm Gluten Free Plain White Flour. This flour mix consists of rice, potato, tapioca, maize (corn) and buckwheat. Not being a gluten-free baker and being unfamiliar with all the gluten-free flour options available I stated that the bread could be baked with your favorite gluten-free flour. Since posting the recipe, two GF readers have experienced disappointing results…not something I ever intended.
Lesson learned! In the future I will refrain from offering suggestions regarding topics of which I have very little experience. There will be no more gluten-free suggestions. The post has been updated to remove any suggestion of GF options. Thank you for you patience understanding. As always, Eat Well! Be Well! Enjoy! Mary