In France pain d'epice is a widely available loaf that is dense and not overly sweet. More often than not it contains rye flour and honey. It's available in bakeries and grocery stores carry several brands. Whole Foods sometimes carries a gluten free honey cake that is pain d'epice. Does anyone have a recipe for it? The pain d'epice cookie recipe from Gateaux has rekindled my memories of this treat.

While this recipe is not Glutten Free ,it does have less Glutten because of the Use of part Rye flour.

Pain d' Epices
3/4 cup honey
1/2 cup light brown sugar
3/4 cup water
1 cup Rye flour
1 cup all purpose flour
1 Lg egg
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp allspice
1 1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1 1/2 tsp. ginger
1 tsp. ground cloves
1 tsp. anise seed (ground)

Butter 9x5 loaf pan

In med. saucepan bring honey and br. sugar and water to slow boil. cook 4-5 min. only stirring twice. Remove from heat and slowly sift in 1 cup of all purpose flour whisk gently. In Lg. bowl whisk egg till frothy. Add slightly cooled honey mix. Set aside. Sift remaining rye flour with baking powder, soda and all spices in small bowl, gradually add to egg and honey mix. Blend well and pour in prepared pan. Bake at 350 degrees 40 to 45 minutes, till slightly firm to touch.