The Crumb - Bake from Scratch
The Crumb - Bake from Scratch
Better Baking Academy: Gluten-Free Coffee Cake with Amanda Powell
Use Left/Right to seek, Home/End to jump to start or end. Hold shift to jump forward or backward.
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 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