Cinnamon Raisin Bread

6 cups brown rice flour (Cuisine Soleil)

1/2 cup tapioca flour (Cuisine Soleil)

3 envelopes (24g) quick rise instant yeast

2 tbsp xanthan gum

1 1/2 tsp cinnamon (I'm going to put 2 tsp next time)

1 cup Sultana raisins

3 cups water, 100°F

6 large eggs

1/2 cup canola oil

2 tsp apple cider vinegar

1/4 cup molasses

1 tsp salt

1. In a large bowl, combine flours, yeast, xanthan gum, cinnamon and raisins.

2. Add water, eggs, oil, vinegar and molasses. Mix with a wooden spoon.

3. Add salt and continue to blend until well mixed.

4. Lightly grease 2 loaf pans.

5. Divide the batter between the two pans.

6. Using a spatula, press dough into corners of pans and smooth the tops.

7. Cover with a kitchen towel and let rise in a warm draft free place.

8. Let rise 35 minutes.

9. Bake on the center rack at 375°F for 45 to 65 minutes until a crisp hard sound can be heard when tapping the loaf. (Mine took exactly 48 minutes).

10. Cover with aluminium foil if bread gets to dark and continue to bake until done.

11. Remove from pans and cool completely on a wire rack before slicing (If you can wait that long!).

12. Store in fridge and freeze for later use.

13. Additional notes

14. Makes two 8-inch breads. Store in fridge or slice and keep in frezzer for the occassional healthy snack!