In the bread machine:
Add all the ingredients in the order listed, except for raisins. If your bread machine has a gluten free function, use that one. Otherwise, a regular function will do. This recipe will make a 2 lb loaf.
When the first mix cycle is finished, check on the dough to make sure there are no lumps left.
Remove the loaf from the bread machine immediately when it is done. Otherwise, it will become soggy. Wait at least ten minutes before cutting it.
In the oven:
In a small bowl, combine water, maple syrup, and yeast. It should take about ten minutes to proof the yeast (foam will form at the top). If the yeast doesn’t proof, it’s no longer good. Combine all the dry ingredients in a large bowl. When the yeast has proofed, add in the rest of the wet ingredients. Pour the wet ingredients over the dry ones and mix well.
Transfer the dough to a greased loaf pan. Cover with a towel and let the yeast rise for an hour in a warm place (try over the fridge).
Heat the oven to 350F degrees. Once it reaches that temperature, put the loaf in the oven and bake for one hour. Let the loaf cool down before cutting.