Combine all the flours, almond meal, guar gum or xanthan and yeast.
Heat water in the microwave for 1 minute, add the honey, salt, vinegar, oil, and beaten eggs and mix well. Add two-thirds of the flour mixture gradually and mix for 1 minute.
Cover with a cloth and let rise 15 minutes. Add the rice flour-coated raisins and mix well. Add the remaining flour and mix for 1 or 2 minutes.
Pour the preparation into two small loaf pans that are greased or lined with 4.5×2.5×3 inch (11×6×5 cm) parchment paper or into a greased 8-cup (2 L) measuring cup.
Heat 2 cups (500 ml) of water for 3 minutes in the microwave and then place your dough next to it to rise for 30 minutes. In the meantime, preheat the oven to 400 °F (200 °C).
Bake the bread for 20 to 25 minutes in the small pans or for 30 minutes in the measuring cup. Ten minutes before the end, cover the bread with aluminum foil to prevent excess browning. Remove from oven, tap the bread out of the pan and cool on a rack. Wrap in a cloth and plastic bag and store in the refrigerator.
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