Breakfast sweets can be a real mine-field if you're going gluten-free. Let us help.
Book team test cook Danielle DeSiato-Hallman transfers a panload of blueberry muffins to wire racks to cool ahead of a taste test of several gluten-free versions of an in-development recipe for the classic coffee companion.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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