Preheat the oven to 350°F. Soften 2 tablespoons of butter so it is the consistency of thick mayonnaise then use a pastry brush to brush a thick layer of butter on the inside of a 10-cup bundt pan with butter, taking care to get butter in all the nooks and crannies. Sprinkle 2 tablespoons of oat flour into the pan and rotate and tap the pan to dust the entire inside with flour. Tap the pan upside down to remove excess flour.

In a medium bowl, sift together the sweet rice flour, oat flour, millet flour, ground, earl grey, xanthan gum, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or a bowl with a hand mixer, cream together the butter and sugar over medium speed until light and fluffy, about 3-5 minutes.

With the mixer on low-speed, add the vanilla extract then the eggs, one at a time, mixing after each one until just combined.

Keeping the speed on low, slowly add the dry ingredients in two batches, adding the creme fraiche in between, mixing until just combined.

Pour the batter into the prepared baking 10 cup bundt pan and use a rubber spatula to spread it into an even layer. The batter will be very thick so you will need to spread it out to smooth the top. Give the pan a few taps on the counter to loosen any air bubbles.

Bake for 45-50 minutes until the cake springs back when pressed in the middle and a toothpick comes out dry or with a few moist crumbs. The cake should still seem moist in the center, but is done when your finger print no long stays when pressed.

Remove from oven and let cool for 10 minutes in the pan. Cover the top of the pan with a cake plate and, holding onto both, invert it to remove it from the pan. If needed, tap the plate on the counter a few times to release the bundt from the pan. Let cool while you prepare the glaze.

Sift the powdered sugar into a medium bowl. Add 2 tablespoons blood orange juice and ½ teaspoon honey. Whisk to combine. Add ¼ teaspoon blood orange juice at a time as needed until your glaze is smooth, but still very thick. When you pick up your whisk you want a drizzle of icing to stay on the surface of the bowl for about 10 seconds before it starts to melt back into the icing. If your icing is too thin, add more powdered sugar. If it's too thick, add more blood orange juice until you get the ideal consistency.

Once the cake has cooled to the touch, Pour the glaze over the bundt cake. Serve warm or room temperature. The cake can sit out unsliced for a day, but once sliced, keep any leftovers in an airtight container on the counter for up to three days.