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 Peach Crumble Focaccia 🍑
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Hi Reader! Peaches are at their peak right now, and this is the recipe I've been making on repeat to use them up. Gluten-free peach crumble focaccia takes the same Caputo Fioreglut dough from my other focaccia recipes and turns it into something that splits the difference between bread and dessert. Fresh peach slices tossed in brown sugar and cinnamon go right on top before baking, so the sugar draws out the juices and you get jammy, caramelized fruit in every bite. Here's why readers are already loving it: ✓ The same reliable one-rise Caputo Fioreglut dough Whether you're squeezing in one last peach recipe before the season turns or just want something warm out of the oven, this one's worth the counter space.
-Megan P.S. P.S. Still have peaches left? My Gluten-Free Peach CrispHi comes together in under an hour with the same buttery streusel on top. |
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 Reader! It's been a busy week in my kitchen and I have a lot to share. Here's what I worked on, what just went live, and what you should make this weekend. What I tested this week Bagels have been consuming my life lately and honestly I loved every single test batch. The flavor was there from the very beginning. What I was really chasing was that classic chewy bagel texture, which took a lot of water ratio tweaking to get exactly right. I also tested omitting the baking powder, which I use...
Hi Reader! Our A/C went out again this week, so I've been doing everything I can to avoid turning on the oven. That means a lot of no-cook sides and cold drinks... but some things are worth sweating for. Like my blueberry crumble focaccia. I made a big batch of my hot dog buns at the beginning of the month and I'm really glad I did, because now we can just pull them out of the freezer and grill out this weekend without thinking about it. Here's what's on my menu. Gluten-Free Blueberry Crumble...
Hi there! We have a long weekend coming up here and I have a lot of recipes to share. Whether you're hosting, heading to someone else's place, or just using the extra time to cook something good, here's everything I've been making lately. Gluten-Free Hamburger Buns Most store-bought gluten-free buns crumble the second you pick them up or taste like cardboard. These don't. They're soft enough to bite through but sturdy enough to hold together under a burger with all the toppings. Get Recipe...