Note: Wrapped and refrigerated, the bread stays fresh for days.

2 cups gluten free flour
¾ cups oatmeal
3 tablespoons ground flax seed (flax seed meal)
1 teaspoon baking soda
2 teaspoons cinnamon
3 tablespoons sugar
1 teaspoon xanthan gum
5 tablespoons vegan margarine (such as Earth Balance)
1 cup unsweetened soy milk
1 teaspoon apple cider vinegar
1/3 cup raisins

Heat oven to 425 degrees, and lightly oil a 9-inch loaf pan.

In a large bowl, mix flour, oatmeal, flax seed, baking soda, cinnamon and xanthan gum. Add margarine, working in gently, until mixture forms crumbs.

In a small bowl, combine soy milk and cider vinegar. (Mixture will curdle.) Stir into dry ingredients to form a thick, pourable batter. Stir in raisins.

Pour batter into prepared pan, and bake 30 minutes, until top is golden brown and crusty. Cool before slicing.