America's Best Gluten-Free Desserts
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After founding her gluten-free bakery in 2009, Crave owner Kyra Bussanich set out to create “the most delicious, gooey cinnamon roll that anyone had ever eaten.” But first she had to develop the perfect gluten-free flour blend. After lots of experimentation, she settled on a combination that includes potato starch, tapioca starch and millet flour. The result: wonderfully soft, huge rolls that should satisfy any lover of sticky-sweet pastries. She tops them with a perfectly tangy cream-cheese frosting.