Hi, I’m Megan — gluten-free recipe developer and commercial food stylist. I’ve lived with celiac disease for 13+ years and have spent the last decade creating recipes that are safe, beautiful, and genuinely delicious. Gluten-free baking is my specialty — from chewy cookies to cakes that wow — Gluten-free baking is my specialty — from chewy cookies to cakes that wow — but I also share approachable, celiac-safe dishes that work for dinner parties, casual get-togethers, and everything in between.
Gluten-free boston cream donuts are here!
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Hi Reader! If you follow me on TikTok, you've probably seen my series where I ask people to tell me the foods they miss the most since going gluten-free, and then I show them how to make those recipes at home. It's one of my favorite things I do, because I think being diagnosed with celiac can be really hard, especially when it comes to those nostalgic foods you grew up on. For me, one of those foods is donuts. Specifically the kind from a donut shop. The ones with the glossy chocolate glaze and the cream filling that gets everywhere. So this week, I made gluten-free Boston cream donuts. Not a baked cake donut with pudding piped in. An actual fried yeast donut, light and pillowy, filled with silky vanilla pastry cream and dipped in a two-ingredient chocolate ganache that sets into a proper glaze. The real thing. The dough is the same enriched yeast dough I use for my gluten-free cinnamon rolls and dinner rolls, so if you've made either of those, you already know how it works. This one just takes it somewhere more indulgent.
A few things worth knowing before you make it: The pastry cream needs to be made ahead and fully chilled. Plan for at least 3 hours, or make it the night before. It keeps in the refrigerator for up to 3 days, which makes the whole project much more manageable. While frying, your main job is keeping the oil temperature steady between 325°F and 350°F. I use the TempPro TP510 candy thermometer (affiliate link) and it's the one I recommend for frying. Nothing about this recipe is technically difficult once you have the right setup. The donuts are best eaten the day they're fried. In my experience, that's never been a problem. If you make them, I'd love to hear how it goes. Just hit reply. Happy frying! -Meg |
A Dash of Megnut
Hi, I’m Megan — gluten-free recipe developer and commercial food stylist. I’ve lived with celiac disease for 13+ years and have spent the last decade creating recipes that are safe, beautiful, and genuinely delicious. Gluten-free baking is my specialty — from chewy cookies to cakes that wow — Gluten-free baking is my specialty — from chewy cookies to cakes that wow — but I also share approachable, celiac-safe dishes that work for dinner parties, casual get-togethers, and everything in between.
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Hi Reader! This week we're making Gluten-Free Cheddar Bay Biscuits. Sharp cheddar, Old Bay, cold butter, and buttermilk dropped onto a sheet pan and baked until golden. The garlic butter and fresh parsley go on straight out of the oven while everything is still hot. Under 30 minutes, start to finish. Grab the Recipe Here One flour note: this recipe was tested with Bob's Red Mill 1-to-1 in the blue bag. It already has xanthan gum, so you don't need to add any. Let me know how they turn out! -Meg