This recipe comes to us from Pat Mazza.
1 tablespoon gluten-free baking powder
2 cups of buttermilk
1/3 cup of sugar
¼ cup melted butter
2 ½ teaspoons of xanthan gum
1 teaspoon of salt
1 teaspoon of gluten-free baking soda
½ cup raisins
Preheat oven to 325F. Grease a loaf pan. Sift dry ingredients together. Whisk milk and egg together, and then add to dry ingredients. Add butter and mix until combined, do not over mix. Add more buttermilk if it seems too dry. Put in prepared pans and bake 50-55 minutes. Check to see if done wit a toothpick and the top is brown. Put pats of butter on top while still hot, if desired.
**The gluten-free mix is from the Betty Hagman books:
2 parts white rice flour or 6 cups or 3 cups
2/3 parts potato starch flour or 2 cups or 1 cup
1/3 part tapioca flour or 1 cup or ½ cup