Gluten Free Raisin Bread

2 cups warm water
2 teaspoon sugar
1 tablespoon yeast
2 cups cornstarch
1 cup chickpea or white bean flour
1 cup flax meal
1/2 cup tapioca flour
1/4 cup glutinous rice flour also known as sweet rice flour
2 tablespoons sugar
1 tablespoon ground chia
4 teaspoons xanthan gum
2 teaspoons salt
1/4 cup syrup (can be pancake syrup, corn syrup, maple syrup or honey)
3 eggs
1/4 cup oil
1 teaspoon vinegar
2-3 cups raisins
Method:
In separate bowl wisk all the dry ingredients together.  In large mixer bowl place the water, yeast and sugar.  Let sit 10 minutes until yeast gets foamy.  Add all the wet ingredients to the dry and mix on medium for about 8-10 minutes.  Turn off mixer.  Add raisins and turn on mixer on low - mix just until blended evenly.  Grease two round casserole containers or tin that is 5 3/4" - 6" wide by 3" high or two loaf pans.  Divide dough in half and put in each pan. Cover with greased plastic wrap.  Let rise for about 45-60 minutes until dough comes just above the pan. Bake at 375 for about 30 minutes or  until done.  Can also bake at 350 for about 35-45 minutes until done.  Let cool for 10-15 minutes in pans.  Loosen the edges and carefully remove from pan.  Cool on wire racks.

This bread has a really nice texture - can hardly tell it's gluten free!