Pre-heat oven to 350 degrees and spray a 5x9 loaf pan with non-stick spray, then line it with parchment paper.

In a large bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, sugar, and salt. Remove 1 tablespoon of the flour mixture and gently toss it with the raspberries in a small bowl, be very careful not to crush them. Then set aside.

In a medium bowl, whisk together the eggs, coconut milk, oil, vinegar, and vanilla extract.

Pour the wet ingredients into the dry ingredients. Mix until they are just combined, then gently fold in the raspberries.

Transfer the batter to the prepared baking pan.

Bake for 50-60 minutes or until a cake tester or toothpick inserted in the middle comes out clean. Cool the bread in the pan for 20 minutes, then remove the bread from the pan, remove the parchment paper and cool on a wire rack.