Blend together in a large bowl: Ryze Gluten Free Multi Purpose Flour, Bob's Red Mill Tapioca Starch, Anthony's Cassava flour, cornstarch and salt.
In a small mixing bowl stir: "fed" gluten free sourdough starter, warm (not hot) water, sugar, Fleischmann's Active Dry Yeast, and 1/2 cup of the flour mixture from above
Let sit for 20 to 30 minutes, until bubbly.
Soak in enough water to cover them: 1/2 cups of raisins
Add the “yeasty” mixture to the flour mixture. Then add in and mix by hand using a wooden spoon or rubber spatula: 1/4 cup milk, 1 egg white and 1 1/2 teaspoons Ground Cinnamon.
Stir together until combined thoroughly, cover with a towel and let rest for 30 minutes.
Prepare a large loaf 9” x 5” pan, greasing the bottom and sides with olive oil spray or vegetable oil. The King Arthur Flour Perfect Gluten-Free Loaf Pan, 9”x 4”x 4” size, works perfectly for any loaf recipe. Stir in the soaked and drained raisins to the batter and spoon into the pan smoothing the top with a rubber spatula. Let rise in a warm space, covered for 1 1/2 - 2 1/2 hours until the dough has risen an inch to an inch and a half in the loaf pan and is puffy and makes an indent when pressed with a finger.
Bake in a preheated 450 degree F oven for 25 minutes. Lower oven temp to 375, remove the pan and brush the top of the loaf with a tablespoon of cream or milk. Return to the oven and bake for 20 - 25 minutes until golden brown and the internal temperature reads 209 in the center with a digital thermometer.
Remove from the oven and remove the bread to a wire rack to cool completely.
Delicious with butter as a snack or as a breakfast toast with almond butter, peanut butter, or cream cheese or as French toast. Store cooled loaf in a gallon Ziploc and slice as needed for the first 2 - 3 days. Then, for keeping the loaf longer, you may freeze slices between parchment and double Ziploc bags to keep the remaining portion of the loaf.