This hearty, deeply spiced gingerbread loaf from Mimi Thorisson has a wonderful honey-buckwheat flavor. Slideshow: Nut-Free Desserts & Breads
Preheat the oven to 400°. Lightly butter a 9-by-4-inch loaf pan.
In a small saucepan, combine the honey, cinnamon, ginger, cloves, nutmeg, saffron and 3/4 cup of water and bring to a simmer, whisking until the mixture is smooth. Remove from the heat and let stand for 15 minutes.
In a large bowl, whisk the 3 flours with the baking powder, baking soda and melted butter. Add the honey mixture and whisk until smooth. Scrape the batter into the prepared pan and bake for about 30 minutes, until the loaf is deeply browned and a cake tester inserted in the center comes out clean. Transfer the loaf to a rack and let cool to room temperature, about 1 hour. Unmold and serve.
The loaf can be stored in an airtight container at room temperature for 3 days or refrigerated for 1 week.
Tastes very average. I suggest a different recipe that uses an egg. If you do go with this make sure and add salt if you use unsalted butter.