Serves 8.

1 c. Arrowhead Mills Organic Millet flour
1/2 c. Authentic Foods Sorghum flour
1/2 c. potato starch (not potato flour)
2 Tbs. raw sugar
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. sea salt
2 tsp. xanthan gum
5 Tbs. Spectrum Naturals Organic Shortening
3/4 c. plain rice milk mixed with 1/2 tsp. lemon juice
1 Tbs. Ener-G Foods Egg Replacer whisked with 1/4 c. warm water
1 Tbs. honey
1 to 3 tsp. caraway seeds, to taste
1 c. raisins

Heat oven to 375 degrees F. Lightly grease an 8-9 inch round cake pan and dust it with gluten-free flour (either will work). Whisk together first 8 ingredients in a large bowl. Cut in shortening with a whisk, fork or pastry cutter. Whisk the wet ingredients together in a separate bowl.

Make a well in the center of the dry ingredients and slowly pour the wet mixture into the dry ingredients, gently mixing as you go. If you need a little more rice milk to moisten the dough, add a tablespoon at a time and stir in. When the dough is moist (it should feel sticky) add the caraway and raisins. Scrape and spoon out the dough into the prepared cake pan and use wet hands to flatten and smooth the dough into a round loaf. Using a sharp knife, slice a criss-cross into the dough.

Place the pan into the center of a preheated oven. Bake for about 30 minutes, until the loaf is golden and crusty and sounds hollow when thumped. Insert a wooden toothpick into the center to test for doneness. Cool on a wire rack for five minutes and turn the loaf out of the pan to cool to room temperature on the rack.

Source: Gluten-Free Goddess