Combine warm water with a drop of honey or maple syrup in an 8-10oz glass, then add yeast. Set aside for about 5 minutes until it gets foamy and doubles in the glass.
Mix dry ingredients (GF Flour, Tapioca Flour, Salt, Baking Powser, Baking Soda, and Cinnamon) in the bowl of a stand mixer for about 30 seconds
Beat the egg and set aside.
Beat the egg whites (in a separate bowl from the whole egg) and set aside.
Mix the liquid ingredients (Eggs, Egg Whites, Yeast/Water Mixture, Maple Syrup, and Oil) into the dry ingredients in the bowl of a stand mixer. Once ingredients are well combined, set mixer to stir and add the raisins.
Set the mixer on medium speed and continue mixing for 3 minutes.
Pour batter into a well greased baking pan.
Preheat oven to 350 degrees
Cover with a greased piece of plastic wrap. Let bread rise in pan until 50% larger. (I proof mine in my slow cocker, set on warm.)
After bread has risen, place in preheated oven for 40 minutes. Tent bread dough with aluminum foil to prevent over browning.
When timer goes off, remove the aluminum foil tent and reset the timer for 20 additional minutes.
After final timer, remove bread from the oven and let it rest in the pan for 10 minutes. Then loosen bread from pan with a spatula, turn the pan upside down, and let the bread slide out onto a cooling rack.
Let cool completely before slicing.
