Gluten-free Boston cream donuts start with the same enriched yeast dough as my Gluten-Free Fried Donuts, so if you’ve made those, you already know how the dough works. The difference here is what goes inside and on top. Each donut gets filled with a thick vanilla pastry cream and dipped in a two-ingredient chocolate ganache that sets into a glossy coating.
The pastry cream needs to be made ahead and chilled before it goes into the donuts, so plan on starting it a few hours before you fry. Everything else follows the same process as the base donut recipe. These take time, but nothing about them is technically difficult.
Why You’ll Love This Recipe
TIP
For the best texture, cut vegetables into larger chunks—carrots, celery, and potatoes can break down too much and become mushy if cut too small.
Searching for more gluten-free dinner recipes? spinach feta egg muffins / gluten-free breakfast casserole / gluten-free mini quiches
Ingredient Notes
- Rice Chex – Rice Chex is labeled gluten-free by General Mills. Wheat Chex is the only variety that contains gluten, so double-check you’re grabbing the right box. Cinnamon Chex is also gluten-free and works well in this recipe if you want to lean into the warm spices.
- Gluten-Free Pretzels – I use Snyder’s Gluten-Free Pretzel Sticks, which are certified gluten-free and also dairy-free. Gratify, Glutino, and Quinn are also good options. Always check the label if you’re celiac.
- Popcorn – Popcorn is naturally gluten-free, but cross-contamination can be an issue with pre-popped brands. Pop your own or look for a certified gluten-free brand.
Don’t Skip the Kitchen Torch
Toasting the top layer of marshmallows with a kitchen torch is what gives these bars that authentic s’mores look and flavor. If you don’t have one, put the bars under the broiler for 1 to 2 minutes instead. Watch them closely either way because the marshmallows go from golden to burnt very quickly.
How to Make XYZ
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Expert Tips
Storage Instructions
We love leftover dutch oven pot roast in our house! It reheats so well and the flavors deepen so it tastes amazing the next day!
Refrigerator Storage:
Freezer Storage:
Reheating Instructions
- Stovetop:
- Oven:
- Microwave:
Serving suggestions
Pair your pot roast with one (or more!) of these gluten-free sides to create an entire meal worthy of entertaining a crowd:
- Creamy Mashed Potatoes –
More gluten-free meals to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Peach Crumble Focaccia
Ingredients
For the Gluten-Free Focaccia Dough:
- 520 g Caputo Fioreglut Gluten-Free Flour - do not substitute with another gluten-free flour
- 12 g instant yeast
- 12.5 g granulated sugar
- 12 g kosher salt
- 480 g (2 cups) warm water - 120 to 130°F
- 42 g extra-virgin olive oil
For the Pan:
- 57 g unsalted butter - melted and divided
For the Peach Topping:
- 450 g (1 lb) fresh peaches - I slice half and dice the other half
- 50 g (¼ cup) light brown sugar
- ½ teaspoon ground cinnamon
For the Gluten-Free Streusel:
- 35 g (¼ cup) Bob’s Red Mill 1-to-1 Gluten-Free Flour
- 25 g (2 tablespoons) granulated sugar
- 25 g (2 tablespoons) light brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 28 g (2 tablespoons) unsalted butter - melted
For the Glaze:
- 90 g (¾ cup) powdered sugar, sifted - approximately ¾ cup
- 30 g (2 tablespoons) milk - approximately 2 tablespoons
- ½ teaspoon vanilla extract
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Instructions
Make the dough:
- In the bowl of a stand mixer fitted with the paddle attachment, combine 520 g Caputo Fioreglut Gluten-Free Flour, 12 g instant yeast, 12.5 g granulated sugar, and 12 g kosher salt. Whisk to combine.
- Add 480 g (2 cups) warm water and 42 g extra-virgin olive oil.
- Mix on medium speed for 4 minutes. The dough will be sticky and thick.
Prepare the pan and first rise:
- Pour 57 g unsalted butter into a 9×13 inch baking pan and brush to coat the bottom and sides. Reserve the other half of the butter for later.
- Transfer the dough to the buttered pan and press into an even layer with oiled hands, pressing the dough until it reaches the corners of the pan.
- Cover loosely and let rise in a warm spot for 1 to 1.5 hours until doubled. Preheat the oven to 425°F during the last 30 minutes of the rise.
Prepare the peach topping:
- While the dough rises, toss 450 g (1 lb) fresh peaches (half sliced, half diced) with 50 g (¼ cup) light brown sugar and ½ teaspoon ground cinnamon. Set aside.
Make the streusel:
- In a small bowl, combine 35 g (¼ cup) Bob’s Red Mill 1-to-1 Gluten-Free Flour, 25 g (2 tablespoons) granulated sugar, 25 g (2 tablespoons) light brown sugar, ¼ teaspoon ground cinnamon, and ⅛ teaspoon salt. Add 28 g (2 tablespoons) unsalted butter and mix with a fork until crumbly. Refrigerate until ready to use.
Dimple and top:
- Brush the remaining 28.5 g unsalted butter over the surface of the risen dough. Spoon the peaches and any accumulated juices over the top. Using oiled fingers, dimple the dough, pressing some of the peaches deeper into the surface.
- Scatter the chilled streusel evenly over the top.
Bake:
- Bake for 30 to 35 minutes until the top is golden, the streusel is crisp, and the edges pull away from the pan.
Make the glaze:
- Whisk together 90 g (¾ cup) powdered sugar, sifted, 30 g (2 tablespoons) milk, and ½ teaspoon vanilla extract until smooth. Add more milk a teaspoon at a time if needed for a thick but pourable consistency.
- Drizzle the glaze over the slightly cooled focaccia. Let the glaze set before slicing.
Notes
- Caputo Fioreglut: This flour contains gluten-free wheat starch and is tested below 20ppm gluten. It is safe for most people with celiac disease but not suitable for those with a wheat allergy. Do not substitute with another gluten-free flour blend. The dough will not behave the same way.
- Dough: This dough is very sticky. Do not add more flour. Oil your hands and work with it as is.
- Make ahead: The streusel can be made up to 2 days ahead and stored in the refrigerator. The dough can be refrigerated for up to 8 hours after mixing. When ready, bring to room temperature, transfer to the prepared pan, and proceed with the rise.
- Storage: This focaccia is best the day it is baked. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Reheat slices in a 300°F oven for 8 to 10 minutes
