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.
This week in my gluten-free kitchen
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Hi 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 extensively in my sweet dough system for recipes like my hamburger buns and hot dog buns, but decided to leave it out of this lean dough. Seven batches later and I finally got the texture exactly where I wanted it. I also took a little break from bagels this week to test monkey bread, which is a riff on my gluten-free cinnamon rolls. My neighbors were very enthusiastic taste testers. The flavor is absolutely there but I'm still working out the sizing. A full batch felt like a little too much for my bundt pan and a half batch felt a little sad in there too. Somewhere in the middle is the answer. More on that soon. What just went live Gluten-free bagels are chewy, golden, and worth every single test batch. They are a variation of my gluten-free garlic knots recipe and use psyllium husk gel to get that chewy, workable dough. I use Anthony's Whole Psyllium Husks (affiliate link) in a lot of my bread recipes and it's the one I always recommend. Coming soon Gluten-free sandwich bread is coming next. It's soft, fluffy and SO good! I nearly cried when I had my first peanut butter sandwich with it.... WITHOUT HAVING TO TOAST THE BREAD!!!! IYKYK! More details coming soon! What to make this weekend Blackberries are at their peak right now and this is the time to make my gluten-free blackberry cobbler. Tart blackberries, a golden biscuit topping, and a crispy turbinado sugar crust. Serve it warm with a scoop of vanilla ice cream. The perfect late summer weekend dessert. Hope you have a great weekend! Megan This post contains affiliate links. If you purchase something through my link I may earn a small commission at no extra cost to you. I only recommend products I actually use. |
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! 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...
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...