Whoop! We’re so glad you loved the coffee cake, Brandy. Thank you for the lovely review and for sharing your modifications! And great idea to try it as a white cake! xo

I used dairy butter, Greek yogurt, and Bob’s 1-to-1 Baking flour, and Wellbee’s almond flour for this recipe and I couldn’t even tell it was gluten free! This brand of almond flour is very very fine and melds into the coffee cake so you don’t feel a difference in texture at all.

It is moist and fluffy, not crumbly or dry like recipes I have tried in the past. I honestly think this batter could be used for a white cake and frosted instead of topped with a crumble topping. I might try that!

We’re always happy to help troubleshoot! Both of our GF blends contain potato starch, so perhaps you subbed something else for the potato starch? We find potato starch is really unique in the texture it provides in gluten-free baking. Corn starch is the next best option, but it’s just not quite the same. We unfortunately don’t have a great recommendation for replacing the potato starch!

I actually used the DIY one as it’s the only one I can tolerate with my allergens (I cannot do potato starch or white rice). I’m open to any adjustments of the blend if you have them though! I’ll absolutely try the less applesauce, as I already did rest the batter last time. Thanks for your caring responses & insights! :)