Ingredients

• 250g sourdough starter
• 340g warm water
• 340g (white/brown) rice flour
• 230g tapioca starch
• 2 tbsp. honey
• 2 eggs
• 4 tsp. xanthan gum
• 2 tsp. salt
• 1 tsp. baking powder
• 2 tsp. apple cider vinegar
• 1 tbsp. avocado oil

Steps

1. Stir together water and starter
2. Add the rice flour and tapioca flour to the bowl.
3. Add in all other ingredients
4. Mix on low for 2 minutes (electric or stand mixer)
5. Turn the dough out onto a lightly floured work surface. Wet hands and shape dough. You do not need to knead your dough.
6. Flip dough upside down into a well oiled glass bowl.
7. Cover and leave on the counter for 5-10 hours until it has doubled in size.
8. Dump bread onto parchment paper and score.
9. Transfer to a preheated Dutch oven. Drop some ice cubes between parchment paper and Dutch oven to create steam. Bake covered at 425F for 25 minutes. Uncover and bake for 25 more minutes.

Notes

• You will not be able to stretch and fold the bread. It will have the consistency of wet sand.
• After it has risen, don't pack it down or try to knead it.