We have another entry in our Better Baking Academy, this time on the ultimate Gluten-Free Chocolate Cake. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. Our fourth module features our gluten-free blend comprised of four Bob’s Red Mill products—Gluten Free 1-to-1 Baking Flour, Super-Fine Almond Flour, Gluten Free Oat Flour, and Organic Coconut Flour—each one bringing a signature texture boost to our cake base. For expert insight on the world of gluten-free baking, we turned to Ciarra Siller of the baking blog Peanut Butter Plus Chocolate to talk about the best ways to use alternative flours and how everything is made better with frosting.  Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Gluten-Free Chocolate Cake recipeCiarra’s recipe for Gluten-Free Chocolate Orange Almond Cake with Swiss ButtercreamPurchase Bob’s Red Mill Gluten Free 1-to-1 Baking FlourPurchase Bob’s Red Mill Super-Fine Almond FlourPurchase Bob’s Red Mill Organic Coconut FlourPurchase Bob’s Red Mill Gluten Free Oat FlourFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Ciarra on Instagram: @peanutbutterpluschocolateFollow Bob’s Red Mill on Instagram: @bobsredmill

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