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As soon as a package of Butternut Squash flour landed on my doorstep, my love for this vegetable grew even deeper. Another flour that could be used while healing on the Autoimmune Protocol, but beyond that, the silkiest texture of any gluten-free or grain-free flour I’ve used. And after tasting this 4 Ingredient AIP Paleo Flatbread, the flavor and depth it adds has me smitten. Again.
I had tackled a baked AIP treat, this yummy Carrot Cake, but my craving for something savory hadn’t been solved yet. I was looking for something versatile that could be used as a flatbread, cracker, or pizza crust.
Butternut squash flour is a game changer, for AIP and paleo baking because many people can’t tolerate nut based options. I prefer it over tigernut flour, and imagine it working extremely well in cookies and cakes but just haven’t got to that yet.
Simplicity at its best: just butternut squash flour, tapioca/arrowroot starch, olive oil, water and salt (yes, technically that’s five but recipe gurus tell me that doesn’t count in list of ingredients).
There’s a few characteristics I require in a flatbread. Sturdy enough to hold toppings, but a soft bite with a little bit of chew. Not quite cracker thin, but not too thick either. And it has to have flavor, which emerges from the nutty squash and fruity olive oil.
This base recipe is perfect on it’s own drizzled with olive oil and fresh herbs alongside a salad. Or top it with whatever seasonal eats you picked up at the market. I fully loaded mine with the freshness of spring: organic greens, rotisserie chicken, radishes and my Shallot Herb Sauce.
It’s a great soup “dipper” too…. The options are truly endless.
As always, I tested several versions.
To my surprise, this AIP flatbread didn’t need coconut flour, gelatin, or coconut milk! Those trials turned out too gummy and moist. And when I thought it needed more oil, it actually needed less to get it to firm up and have a crisp edge.
While you are working with the dough at first, it will be a bit sticky, but that’s okay! Simply put the flatbread dough between parchment paper to roll out, with a dusting of flour. You’ll find that the finished flatbread is quite perfect, crispy with a bit of chew. It easily doubles, too.
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This sounds great! Do you think it would work with Sweet potato flour? I haven’t been able to find butternut squash flour. Thank you!
I do think that would work!
This sounds and looks SO wonderful! Do you think it’d work if I subbed half the oil with coconut milk? I don’t tolerate much oil especially in baked goods.TIA!
i haven’t tested it that way, sorry!
I’ve never seen the squash flour in stock :( :'(
I’ve been wanting to try it for years….
–Is there any way to make a recipe with just canned squash then add in some coconut flour and other starches to absorb the water?
-I want squash pizza :(
hello! i’m afraid you’ll need the squash flour, as this recipe was created around it’s chemical properties and how it interacted with the other ingredients.
Do you happen to have another source for squash flour? This one is no longer in stock, and I would love to try this.
Yes, here’s another one! affiliate link: http://amzn.to/2rYDL4v
So excited for these. I will try with sweet potato flour while I wait for the squash flour to get back in stock. I have some apple flour too…maybe it would be a good dessert wrap with cooked apples inside! thanks for this recipe
Hi Jill! It probably won’t turn out quite the same if you use sweet potato flour since that’s not how I created the recipe. Just don’t want you to be disappointed. :)
I’d like to know if there is something AIP-friendly that i can substitute for the tapioca! It’s the same as cassava, yuca, which is cross-reactive for me. Many AIP recipes call for it, so I’d be really happy to find a replacement. Thanks!
Hi Michelle! You can use arrowroot starch instead. Arrowroot starch comes from the Maranta arundinacea plant, which is considered an herb, while tapioca is obtained from the cassava root. Enjoy!
I made my first butternut squash bread today. The minute it came out of the oven I had to taste it, and taste it until it was gone in less than 1/2 hour! Oh my gosh, so good hot or cold. I made another one for my daughter & she put my homemade pizza sauce on it with veggies & chicken. I was wishing I hadn’t eaten my so fast so I could have made me a pizza. The first one came out perfect but the second one I did in a hurry & the dough was a little bit runny. I didn’t measure correctly, just threw it together but my daughter didn’t know any different! It didn’t come out as crispy as the first one but worked. So happy to have the recipe. Thank you.
My squash flour arrived today and can’t wait to try recipe tomorrow. I’ll let you know how it turned out.
terrific! just know that the dough will be very stick when you are done mixing it. use a little extra tapioca flour to press it down and roll it either with a rolling pin or your hands. it will not be stretchy like regular gluten-y dough. i just made it yesterday for dinner. we love it!
This looks phenomenal. 2 questions, 1. Can I use sweet potato flour instead? 2. Does it really need to go into the blender or can I hand mix it? I hate the amount of dishes cooking AIP creates for me. This turns into a lot of dishes for 1 piece of flatbread. Thanks in advance :)
Hi Jen! Another reader tried substituting sweet potato flour and it did not work (you can see her comments above). I totally understand the mountain of dishes thing for AIP cooking – that being said, I found that using a blender helped to get everything fully incorporated. You could do it by hand, but it will just take longer.
Thanks for the tips. I did see that comment but it looked like several changes had been made. I’ll just go ahead and try it then if I can get away without a blender. Thanks for the reply.
Butternut squash flour, interesting! I need to try this, I’m so curious now! Gorgeous colors, too, as always :)
it’s so fun to experiment with other flours. and to think at one time the only alternative flour we had was rice flour!
Amanda, these look so lovely! they are the perfect spring flatbreads. I will look for squash flour and make these a.s.a.p.!
Hi, sounds wonderful. Could it also be used for a pizza crust or would that recipe be different? Thanks!
Hi Susan! Yes, just double the recipe and not roll it out quite as thin, then bake a little longer. Enjoy!
This sounds intriguing. I’ve never heard of butternut squash flour, but after a quick look online, it seems you can grate fresh butternut squash, dehydrate it, then grind it in the blender into flour. It also works with other squashes, apparently.
I totally want to try this! Another reason to get a dehydrator.
Oh my! I think I need to move countries! I’m sure we don’t have butternut squash flour over here…or apple flour! Waiting for my dehydrator to arrive though so maybe I’ll have to experiment making my own! Breads look lovely and so colourful! Thank you. http://www.LifeDietHealth.wordpress.com
I’ve made squash flour numerous times. (There is a fabulous muffin recipe in Sarah Ballentyne’s cookbook.) I normally cook the squash, purée it in my food processor and then dehydrate it in my dehydrator. Then I break it into pieces and put it in my Tribest personal blender (like a Magic Bullet) and use the grinding blade. It is a very involved process, especially considering how little it makes for all the trouble. Once I found out about Anti-Grain’s squash flour, I immediately ordered some. It’s cheaper than making it myself and no work. Only downside is that it’s not organic. If you want to try making it from scratch once before buying, I would recommend buying canned butternut squash or pumpkin purée instead of starting with a whole squash. Hope that helps. Looking forward to trying your recipe!
That is really neat that you made your own squash flour! As you mentioned, does seem like quite a bit of work. In times like these I’ll pay for the convenience :) I wish it was organic too, but sometimes there is only so much you can control. Hope you’re having a great week!
Woah – 1. This flatbread is so pretty! I love all the colors and I had never heard of butternut squash flour, but I bet it’s amazing and 2. Now I want to make my own squash flour! And 3. I need a dehydrator now…
It is seriously some good stuff Sarah. I totally want to try making the squash flour myself too, and I’ve been wanting a dehydrator…. maybe it’s the just thing to rationalize buying one :) xo
I need to get my hands on that flour!
Can I make my own butternut squash flour? Would I just chunk & dehydrate the squash, then blend it???
That would be a great experiment! Definitely let me know if you try it.
Lovely recipe, Amanda! You’re really becoming the AIP expert! I love how this flatbread looks sturdy enough to hold up a host of other ingredients. And the crunchy radish looks like the perfect refreshing topping. Beautiful photos as always! xo
Isn’t Anti-Grain the best! The apple flour is my favorite!
I’m so fascinated by their process, and thankful that they are making these new flours. I haven’t tried the apple yet, but it’s on my list!
Beautiful and healthy flatbread! I’ve heard about this flour before, but haven’t fully checked it out. Time to do that now!
Thanks for recipe, Amanda,
How cool is that? I love baking gluten free with veggies! Thanks for the info and recipe :)
This looks like one phenomenal flat-bread <3 I'm so intrigued by this squash flour now!
The butternut squash flour is so smooth Audrey, I couldn’t believe it. I haven’t made anything sweet with it yet, but have high hopes!
I love the idea of butternut squash flour (and the apple flour you mentioned on instagram!). I’ve never thought of using fruit/veggies in that way but it’s such a great idea and this flatbread looks really, really delicious.
I know Kathryn, aren’t people incredible at what they think about producing? I would have never thought of it. Our vast world of food and what it can do is so fascinating!
What a great discovery! I love what you’ve done here – showcasing the simplicity but usability in the flatbread — covered in spring indeed :). What a delightful allergen-free option. I would love to try this flour in baking too – it sounds really promising from your description. Lovely recipe.
Yummy Amanda — looks delicious!!! I hope all these beautiful dishes are making you feel great. xx
This is pure genius Amanda! Butternut squash flour – where have you been all my life?
Looks amazing Amanda. I’m on a mission to introduce starches into my diet so this sort of feast will finally be possible :)
oh kate, I’m hopeful for you. i think you’d love this flatbread and it’s versatility, as would the little ones!
Such a creative idea! I’d never heard of butternut squash flour before. I need to give it a try!
Definitely give the butternut squash flour a try – it is so versatile! They also make a sweet potato flour that I’m looking forward to trying to.
Just don’t substitute the sweet potato flour for the butternut squash flour like I did… epic fail!
good to know Susan! did it not hold together? or was it too dry?
Ooh, I bet I did at least a couple of things wrong. I used a combination arrowroot flour and tapioca starch for some reason, and I doubled the recipe. When it was in the blender it looked too wet so I added more sweet potato flour and arrowroot flour. There was no “rolling out” as it sort of oozed out of the blender and immediately set like concrete, haha! I could guess, but what did I do wrong? Also what spices do you like on the butternut version (planning on buying the squash flour)? Thx!
Gorgeous photos Amanda! That flat bread with the beautiful vegetables looks amazing.
Thank you Fabiola :) Can’t get enough spring eats right now!
This looks so delicious! I’ve got to get myself some of that squash flour!
These look absolutely perfect. I’ve been craving anything green and fresh, and this flatbread is the perfect vehicle.
Thanks Shaina, feels good to finally see spring here in minnesota right?
Wow! Another flour I want to try! I wonder if there is a way to fresh and dehydrator too. That would take some experimenting,for sure! Nice work Amanda, so beautiful to look at!
Amazing!!! And how perfect for you, squash flour :) It’s a match made in heaven. Now, to find butternut squash flour in Canada.
That looks and sounds amazing… plus the color is beautiful…
spring vibes! i’ll make it for you when you come visit :)
Thank you so much for this! I pinned it :) I’m excited to try out butternut squash flour for the first time!
The squash flour is seriously amazing. It has just a subtle enough flavor, but most importantly isn’t too starchy. Hope you like it, and thanks for pinning :)