Grown-Up Gluten-Free Whiskey Bread

Friends always tease me that I love the "browns": whiskey, bourbon, scotch. And I do! For Saint Patrick's Day, I thought it would be fun to create a recipe using Irish Whiskey. Since whiskey has a sweet-nutty-vanilla-y aroma, I decided to make a spicy quick bread with it.

 This bread is moist and tender and the grown-up whiskey glaze gives it just the right kick. Obviously this isn't a bread for little ones! Two of my friends who don't particularly care for whiskey (how they are my friends, I do not know...) even enjoyed this bread. So, whiskey lover or not, I think you'll find this bread tasty.



Dry Ingredients
3/4 cup white rice flour
1/2 cup packed dark brown sugar
1/4 cup cornstarch
2 Tablespoons tapioca starch
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg


Wet Ingredients
1 large egg
3/4 cup buttermilk
1/4 cup vegetable oil
2 Tablespoons whiskey
1 teaspoon vanilla


Glaze
1/2 cup powdered sugar
2 Tablespoons whiskey

1. Preheat oven to 350 degrees F. Spray two mini loaf pans ( 6 x 3.2 x 3.4) with non-stick cooking spray. (If you don't have mini loaf pans, this recipe makes great cupcakes!)
2. In a medium bowl, whisk together dry ingredients. 
3. Add wet ingredients and whisk until a batter forms. Batter will be thin.
4. Divide batter evenly among prepared pans. 
5. Bake for 30 minutes or until bread is dark brown and aromatic. Cake should spring back to the touch. 
6. Remove pans from the oven. Allow bread to cool in the pan for 3 minutes and then turn out onto a wire rack to cool completely. 
7. In a small bowl, combine ingredients for the glaze. Stir until smooth. Glaze should be thick but still pourable. 
8. Spoon glaze over cooled breads. 

Makes two loaves