Gluten Free Gingerbread with Lemon Glaze


1 cup light brown sugar
1/2 cup butter, melted
1/2 cup oil
1 cup molasses
1 cup buttermilk
1 teaspoon vanilla
2 eggs
2 cups gluten free baking flour
1/4 cup tapioca flour
1/4 cup sweet sorghum flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon nutmeg

Lemon Glaze:
3 cups confectioner's sugar
2 tablespoons butter, melted
1/4 cup fresh lemon juice
1 tablespoon lemon zest


For Gingerbread:
Preheat oven 325°. In large mixing bowl combine sugar, butter, and oil until smooth. Add molasses, buttermilk, and vanilla and mix well. Add eggs and mix until combined.
In separate bowl whisk together flours, soda, salt, and seasonings. Add to batter 1/4 cup at a time until thoroughly combined.
Pour batter into 2 loaf pans or 1 loaf pan and 9 regular muffins. Bake loaves for 40-45 minutes and muffins for 30 minutes.

For Lemon Glaze:
Combine all ingredients and mix thoroughly. Drizzle over cooled gingerbread.