adapted from gluten free girl’s website http://glutenfreegirl.blogspot.com/2006/03/finnegan-begin-again.html
1 cup sweet rice flour (or brown rice flour)
¾ cup teff flour (or cornstarch)
¼ cup tapioca flour
1 tablespoon sugar
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
½ – 1 cup golden raisins, soaked in hot water for fifteen minutes
one cup buttermilk (or 1 cup of soy/almond/rice milk with 1 tbsp vinegar or lemon juice added)
6 tablespoons butter, melted (or dairy free margarine)
Preheat the oven to 350°F. Grease a small souffle dish for a round loaf or nine-by-five-by-three-inch loaf pan (the standard size loaf pan) for a rectangular loaf.
Put all the dry ingredients into a large bowl and stir them together until you have a consistent mixture.
In a second, smaller bowl, mix all the wet ingredients together. Make a small well in the dry ingredients, then slowly pour the wet ingredients into the well, then stir until just combined. The dough will be quite sticky, but it should not be too dry.
Form the dough into the shape you desire and then place it in the baking pan. Bake for thirty minutes or so, or until a butter knife inserted into the center of the bread comes out clean.