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! Fall baking season is officially here, and I want to make sure you have everything you need. I pulled together four of my favorite apple and pumpkin recipes, from cake to focaccia, and every single one is completely gluten-free. Pick one for the weekend, or bake your way through the whole list. Gluten-Free Apple Cake A single-layer snack cake studded with tender apples and warm cinnamon, nutmeg, and cloves. No frosting needed, so it works for breakfast or dessert. Get Recipe...
Hi Reader! It's finally apple season, and I'm so excited to share this one with you! I officially partnered with Bob's Red Mill on a video for these gluten-free apple fritter donut holes, and it's a dream collaboration for me. This recipe is not on my website, and I didn't want anyone to miss out on it because it's SO good! These donut holes are the best combination of donut hole meets apple fritter. There's no yeast, so they're ready in under 30 minutes. If yeast or deep frying has ever...
Hi Reader! As soon as I posted my Gluten-Free Bagels recipe, the number one request landed in my inbox and DMs within days... could I make a blueberry version? Grab the Recipe Here I couldn't stop thinking about it, so I got to work adapting the dough. Old habits die hard, so the former accountant in me went straight for the math instead of just guessing. Blueberries are about 85% water, so I swapped 170g of fresh blueberries in for the 140g of water in the original recipe, lightly mashed and...