I enjoy playing with alternative sweeteners. My favorite is brown rice syrup, with honey a close second. Honey is sweeter than brown rice syrup, so you can use less of it in recipes, making it easier to create a balance between your wet and dry ingredients. The other advantage honey has is that I actually know the family that owns our local apiary. There is just something so satisfying about knowing exactly where your food is coming from.
You can find the Gluten-Free Honey Cake Recipe at Gluten Free Flavor Full.
I made whipped cream with honey and used it to frost the cake.
For more gluten-free recipes visit, Gluten Free Wednesdays.