In saucepan, combine raisins and water. Bring to a boil and boil five minutes. Let cool. Drain, reserving the water.

In a large bowl, beat together eggs, salt and sugar. Add oil and vanilla or Gluten-Free Vanilla Powder.

In another bowl, mix together flour mix, baking soda, and if using, Xanthan Gum.

Preheat oven to 350-degrees.

Add half the flour mixture and half the reserved raisins water to egg-sugar mixture. Mix until smooth. Add remaining flour mixture and remaining raisin water; mix again. Stir in raisins and nuts, if desired.

Pour into three, 5-by-2-1/2-inch lightly-greased bread pans. Bake in preheated oven 45 minutes until toothpick inserted in center comes out clean. Do not overbake or bread will be very dry. Cool in pans on wire rack for 15 minutes. Remove from pans and cool completely. Handle bread carefully, as it may have a tendency to fall apart. To store, wrap tightly and keep in refrigerator.

Note:
The gluten-free flour used in this recipe is made by combining 1-cup White Rice Flour, 1-cup garbanzo bean flour, 1/2-cup sweet rice flour and 1/2-cup corn flour (not the same as cornmeal). You can also use another gluten-free flour mix.