Preparing the Sourdough Starter

1. Day 1 – Mix equal parts gluten-free flour (such as sorghum, rice, millet, or teff) and water with a pinch of gluten-free yeast. Let it sit at room temperature, stirring occasionally.
2. Days 2-5 – Daily, discard half the mixture and add fresh equal parts of flour and water. By Day 4 or 5, the starter should be active, bubbling, and doubling in size.

Making the Dough

1. Whisk together the gluten-free flour blend, xanthan gum, and salt.
2. In a separate bowl, mix water, starter, eggs, oil, and sweetener (if using).
3. Gradually add the wet mixture to the dry ingredients, using a stand mixer with a paddle attachment or a robust spoon.
4. Knead the dough for about 3 minutes. It should be slightly tacky but not overly sticky.

Fermentation

1. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 4-8 hours.
2. Shape the dough into a round boule on a clean surface, avoiding overhandling.
3. Place the dough in a floured sourdough proofing basket or towel-lined bowl, seam side up, for 1-2 more hours.

Baking

1. Preheat the oven to 450°F with a baking stone or Dutch oven inside.
2. Transfer the dough seam-side up into the preheated vessel. Score the top of the dough with a sharp blade or lame.
3. Bake covered for 30 minutes, then uncovered for an additional 15-25 minutes until deep golden brown.
4. Allow the bread to cool for 30-60 minutes before slicing.