Gluten-free Eggnog Teacakes

Directions

1. Eggnog Teacakes
2. Combine dried currents and rum in a small dish and set aside. Preheat oven to 350ºF. Position rack in center of oven. Grease three 5 x 3--inch loaf pans with cooking spray.
3. Mix flour, baking powder, xanthan gum, salt, ground nutmeg, cinnamon and allspice in medium bowl. Set aside.
4. Beat eggs in large bowl of electric mixer until lemon colored. Slowly add sugar a little at a time, and beat until mixture turns pale yellow and thick. Add flour mixture, oil, eggnog and vanilla, scrape sides and bottom of bowl, then mix at low speed for 1 more minute. Stir in dried currents and rum.
5. Pour batter into prepared. Place in center of oven and bake 35–40 minutes for small loaves, or until knife inserted in center comes out clean. Cool bread for 8 minutes on a rack and then remove from pans.
6. Arrange loaves so they aren’t touching on the rack and place rack over a piece of wax paper. Brush top and sides with prepared Frosted Rum Glaze. Cool com-pletely on rack before serving or wrapping for storage. Serve at room temperature.
7. Store bread covered tightly with plastic wrap in refrigerator for up to five days. Can be covered with plastic wrap and then with foil and stored in freezer for up to six weeks. Best when eaten within four days of baking.
8. *Brown Rice Flour Mix (makes 3 cups) 2 cups extra finely ground brown rice flour* 2/3 cups potato starch (not potato flour) 1/3 cup tapioca flour (also called tapioca starch) Authentic Foods makes the best extra finely ground brown rice flour. Bob's Red Mill is second.

1. Frosted Rum Glaze
2. Combine sugar, dark rum and boiling water in a small (microwave proof) bowl; stir until well combined. Use immediately. If the glaze gets too firm, rewarm very slightly in microwave The sugar crystals should not melt completely because the glaze is supposed to appear frosted.