Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5 or 8×4 loaf pan. Set aside.

Step 2

Mix the non-dairy milk and vinegar together in a liquid measuring cup. Set aside for 10 minutes.

Step 3

in a large mixing bowl, whisk together the gluten free 1:1 flour, almond flour, baking soda, ginger, cinnamon, cloves, optional cardamom, and salt.

Step 4

In another large mixing bowl, beat the butter until fluffy and add the coconut sugar until well combined. Pour in the maple syrup, molasses and vanilla. Mix again. Add the eggs and whisk until the mixture is combined and smooth.

Step 5

Gradually add the dry ingredients to the butter mixture alternating with adding the buttermilk as well (1 cup flour, half cup milk, mix, etc). Gently mix after each addition until the mixture is a smooth batter.

Step 6

Pour the batter into the prepared loaf pan and place in the preheated for 45 to 55 minutes or until a toothpick inserted into the center comes out clean (some crumb may be left on the toothpick). If needed, gently cover with foil after 40 minutes if the loaf is browning too quickly.

Step 7

Cool the loaf in the pan for 30 minutes then remove the bread from the pan and transfer to a wire rack and allow to cool before slicing or adding the optional glaze. (Optional) Once the loaf is completely cool, whisk together the glaze ingredients in a small bowl until combined and thickened (it may take a couple minutes to thicken). Pour the glaze on top of the bread. If desired, sprinkle with powdered sugar.

Step 8

Store the loaf in the fridge in an airtight container for up to 1 week.