The bakers close out the first year of the Better Baking Academy with a gluten-free baking primer. We’ve taken three of our most popular recipes, Hummingbird Cake, Caramelized Banana Bread, and Gingerbread Cookie Cheesecake Bars and made them gluten free with the aid of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. For expert insight on the world of gluten-free baking, we turned to Ciarra Siller of the baking blog Peanut Butter + Chocolate. We talk about the best ways to use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, her new cookbook, and her Bundt cake twist on our Hummingbird Cake.     Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our three gluten-free recipesCiarra’s Recipe for Gluten-Free Hummingbird Cake with Cranberries and RosemaryPurchase Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Ciarra on Instagram: @peanutbutterpluschocolateFollow Bob’s Red Mill on Instagram: @bobsredmill

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