Gluten Free Honey Cake Recipe for Rosh Hashana

Look, I'm not a food blogger. I made this once. It was tasty. It was easily the best flavor and texture on any it won't kill me, wheat free, soy free, dairy free baked good that I've made in ever. (How much do I wish I could eat these delicious things? A LOT.)

 Almost Just Like Smitten Kitchen's Honey Cake 

 About 6 c flour blend (see below)
1/4 c finely ground flaxseed
1.5 teaspoons regular salt
6 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
 1 teaspoon ground ginger
1.5 cups vegetable oil
1.5 cups honey
0.5 cups brown sugar
5 large eggs at room temperature
1.5 cups coffee, instant is fine
2 teaspoons ground orange peel and 3/4 c water OR 3/4 c orange juice
 1/3 cup brandy
 2 teaspoons baking powder
 2 teaspoons baking soda 

Optional glaze:
1/2 cup honey
1/4 cup water
1/4-1/2 cup brandy

 Flour blend:
2 c potato starch
3 c white or brown rice flour
1/2 c potato flour
2 c millet flour

 If using orange peel, microwave with water and let cool. Put oil, honey, eggs, sugar, coffee, orange juice/water, and 1/3 c brandy in a bowl and mix well. Add flaxseed and 4c flour blend and beat thoroughly (there is no gluten ; you can't over mix it). Add flour blend 1/4 c at a time until it forms a thin batter. Let sit 15 minutes. Add a little more flour if you want. Add baking soda and baking powder and beat thoroughly.

Grease cake pans or loaf pans well, and fill about 2/3 full. This will make 4 small loaves and two large loaves, or 2 8" cake pans and a couple smaller loaves. Bake at 350 F until done: about 30 minutes for a 1-lb loaf pan, 45 for a small regular loaf, 60 minutes for an 8” pan or full loaf. The top will turn a dark golden brown, rise, and split when it is done.

 Before you take the cake out of the oven, boil the honey and water until the honey dissolves. Take from heat and stir in brandy. Taste it and add more honey if you wish- it should be a sticky but thin liquid tasting strongly of honey. Brush over hot cakes (do not pour or spoon unless you have to- brushing works much better) until all the syrup is gone.

 (To make with regular flour: use 5.25 c flour, mix dry ingredients including powder/soda, mix wet ingredients separately, stir as briefly as possible to combine, proceed to baking. I make no warranties as I haven't tried it with wheat flour.)