1/2 cup (4 fluid ounces) buttermilk, at room temperature
6 tablespoons (84 g) unsalted butter, melted and cooled
3 eggs (150 g, weighed out of shell) at room temperature, beaten
4 tablespoons (84 g) unsulphured molasses
3 tablespoons (63 g) honey
2 cups (280 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
Preheat your oven to 350°F. Grease and line a standard 9-inch x 5-inch loaf pan with unbleached parchment paper and set it aside.
In a small bowl or medium-sized measuring cup, place the buttermilk, butter, eggs, molasses, and honey, and whisk to combine well. Set the wet ingredients aside. In a large bowl, place the flour, xanthan gum, cornstarch, baking soda, baking powder, cinnamon, ginger, salt, and granulated sugar, and whisk to combine well. Add the wet ingredients to the dry, and mix until just combined. The batter will be thick but soft.
Transfer the batter to the prepared loaf pan and spread into an even layer with a moistened spatula. Place the pan into the center of the preheated oven and bake for 35 minutes. Reduce the oven temperature to 325°F and continue to bake until the loaf springs back when pressed lightly in the center and a toothpick inserted comes out with a few moist crumbs attached (another 15 to 20 minutes). Do not overbake. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice thickly and serve.