Feed your sourdough starter 4-12 hours before starting this recipe. My sourdough starter never looks very bubbly, but it is still active.

In a stand mixer with a dough hook, add flour, sourdough starter, salt, and one cup of water.

Start the mixer on low and work up to medium. Mix until the dough starts to turn into large crumbles. If the dough is too dry, add a teaspoon or two of water until all the dough turns into large crumbles and there isn't any loose flour around the edges and bottom. You want the dough to be more on the dry side than the wet side.

Knead the dough with your hands until the dough forms a ball.

Shape into a 6-inch disk-like ball (basically the shape you want the bread to bake) and place onto parchment paper.

Put the parchment paper and bread dough into a large bowl with a lid, or a large bowl you can cover with plastic wrap. It should be airtight.

Allow the dough to “rise” and ferment in a warm place for 6-12 hours. I say “rise” because it doesn’t really rise much at all. Don’t expect this to double in size like a standard bread.

Once the bulk fermentation has happened, place the bowl with lid or plastic wrap into the fridge. You could also dust a banneton basket with rice flour, transfer the dough to the banneton, place in a plastic bag (I usually use plastic grocery bags), tie and place in the fridge.

Allow the gluten free sourdough bread dough to chill for 3-12 hours.

When you are ready to bake, set the oven to 425 and place the dutch oven in the oven for one hour. It could be as long as 30 minutes, but I like to just let the dough rise while heating up the dutch oven at the same time.

Take the dough out of the fridge and place in a warm place for one hour. I usually just place it on my stove.

Once the hour is up, score the dough with a knife and drop the dough and parchment paper into the hot dutch oven, replace the lid, and place the dutch oven back into the oven.

Bake for 35 minutes with the lid on, then remove lid, turn heat to 400 and bake for another 25-30 minutes.

Once it is done baking, allow it to cool completely before slicing. At least an hour or more will help reduce the gumminess.