Preheat your oven to 375°F. Grease a 9-inch round baking pan or a 10-inch cast iron skillet, and set aside.

In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, cream of tartar, and sugar until combined.

Toss in the chopped butter, coating it in the dry ingredients. Flatten each chunk of butter between your fingers and return it to the mix.

Add in the raisins and toss to coat them in the dry mix.

In a separate bowl, whisk together the buttermilk and eggs until blended.

Make a well in the center of the dry mix, pour in the buttermilk and egg mixture, and gently mix until the dough comes together.

Knead the dough gently, adding more buttermilk if any dry spots remain.

Turn the dough out onto a floured surface and shape it into a round about 9 inches in diameter, sprinkling lightly with more flour as necessary.

Place the dough in the prepared pan and slice a large “X” on top about 1-inch deep.

If the dough feels warm, pop it in the freezer for 10 minutes.

Bake until a toothpick comes out clean, about 45 minutes.

Cool the bread in the pan for 10 minutes before transferring to a wire rack. Slice and serve warm.