Cinnamon Bread - gluten free and yummy!

firstof all this is taken from "the how can it be gluten free cookbook" by americas test kitchen.

they include a flour blend that i tweak a bit, mostly because i do not want to use that much white rice flour, instead preferring to add something a bit healthier.  so here it what i use, if youwish you can use the original amounts given in parentheses.

12 oz brown rice flour (7 1/2 oz)
12 oz sorghum flour (none)
7 1/2 oz white rice flour (24 oz)
7 oz potato starch
3 oz tapioca starch
3/4 oz powdered milk

after mixing all of that together, here is the actual recipe.
Dough -
14 oz flour blend
4 oz oat flour
1 1/2 oz milk powder
3 T powdered psyllium husk
3 T sugar
2 tsp baking powder
1 1/2 tsp salt
2 1/4 tsp yeast
2 c warm water
2 eggs
2 Tbsp butter, melted and cooled
1 cup raisins (optional, i did Not add)

Filling
1/2 c powdered sugar
4 tsp cinnamon
1/2 tsp salt

Put all dry ingredients, except raisins) in mixer with paddle attachments, pulse until combined. in a separate bowl mix water, eggs, and butter. with mixer running, slowly pour into mixer, scraping down side if needed, mix on medium speed for 6 minutes. this is VERY crucial.  add raisins if desired.

dump 1/2 the dough onto an oiled piece of parchment, using wet hands spread into an 8 x 11 rectangle, spread 1/2 the sugar mixture evenly over dough and spritz with water, using parchment, roll into a log and place in sprayed pan with seam facing up, repeat with remaining dough and filling, and place seam down.

let rise until doubled, bake at 350 for almost an hour and half. cool completely before slicing.