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.
NEW! Gluten-Free Focaccia Recipe
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Hi there! Hope you all are having a great weekend! I have a brand new recipe on my website that I wanted to share with you! I've been testing this gluten-free focaccia recipe over the past few years and I finally have it perfected. It's so crispy, crunchy and golden brown on the outside, but perfectly fluffy in the middle. I created a reel on Instagram so you can hear the crunch if you want to check it out! I also just wanted to give you a heads up, this recipe uses Caputo Fioreglut Gluten-Free Flour, which contains gluten-free wheat starch. It's suitable for those of us with celiac disease, but NOT safe if you have a wheats allergy. I tested this focaccia recipe with every gluten-free flour blend I could find and nothing compared to the Caputo Fioreglut.
Enjoy! Megan |
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.
Hi there! I have a brand new recipe on my website and if you love crab cakes but hate when they fall apart in the pan, this one’s for you. This version hits the sweet spot: just enough mayo, egg, and gluten-free breadcrumbs to keep them together — and tons of lump crab, Old Bay, and lemon to keep the flavor bright. I’ve tested this recipe more times than I’d like to admit, and I can finally say: they’re dinner-party approved (and weeknight-doable). Gluten-Free Crab Cakes Inside the post: How...