This episode, the bakers tackle another lesson of our Better Baking Academy with Bob’s Red Mill. We level up coffee cake with a gluten-free transformation that will have even the most devoted gluten enthusiasts smitten. With a simple stir-together batter, this cake also sports a crown of crunchy streusel, providing a harmonious textural contrast to the tender interior. We start by using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to create the batter, adding almond flour for structure and flavor, and folding in a generous addition of berries for a seasonal boost that adds eye-catching color. Plus, we bring on Amanda Powell of the blog A Cookie Named Desire to chat about her raspberry and chocolate chip take on it. 

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Gluten-Free Summer Berry Coffee Cake recipe
• Purchase Bob’s Red Mill free-1-to-1-baking-flour.html">Gluten Free 1-to-1 Baking Flour 
• Amanda’s Recipe for Raspberry Chocolate Chip Coffee Cake

Follow Bake from Scratch: 

• Instagram: @thebakefeed
• Website: bakefromscratch.com

• Follow Brian on Instagram: @brianharthoffman
• Follow Amanda on Instagram: @acookienameddesire
• Follow Bob’s Red Mill on Instagram: @bobsredmill