I had to make this twice. The first time I used a round cake pan because the recipe didn't specify the type of pan, and it was way too short. Glad I had a baking sheet under it! The second time I used a round casserole dish and that worked better. I used Bob's Red Mill gluten free flour mix. It was pretty crumbly, but tasted good. If I made it again I'd try mixing the raisins in the dry ingredients instead of the wet to see if it kept them from sinking to the bottom.