Better Baking Academy with Bob’s Red Mill Presents: Gluten-Free Summer Berry Coffee Cake
June 16, 2021 at 5:00 PM ET
Bob’s Red Mill and Bake from Scratch magazine are excited to present the 2021 Better Baking Academy, which now includes virtual workshops for each monthly module! Brian Hart Hoffman, editor-in-chief of Bake from Scratch, will teach each one-hour class and share baking tips, tricks, and recipes that you will want to re-create at home for family and friends. Consider this series an accessible and express version of baking school delivered straight to your home.
For the June 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. The beauty of coffee cake is that it’s a daily celebration in itself, pairing perfectly with the most joyous circadian ritual—a cup of coffee or tea. Balancing the richness of a warm cup of joe, a slice of coffee cake offers sweetness and often showcases bright spices. 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. This one-pan wonder is finished with an Oat Streusel and served with silky Whipped Sour Cream. In this lesson, you’ll learn how to master coffee’s favorite companion while creating an extra-light gluten-free crumb.
Don’t miss this opportunity to support a good cause and up your baking game on June 16, 2021, at 5:00 PM ET.