This recipe was adapted from Biscuits and Such. This creates one small boule; you can double this, but the center gets a bit gummier as the loaf gets bigger, so small loaves seem to work best. Ingredients: Section 1: 1/4 c starter 1/4 c King Arthur Flour GF Measure for Measure or Bob's Red Mill 1:1 GF Baking Flour 1/4 c water Section 2 (for the next day): 3/4 c GF flour 1 T xanthan gum or psyllium husk powder 1/2 t salt 1/4 + 1/8 c water Directions: Combine all of the ingredients in Section 1 with a fork in a bowl (ideally glass or wood) and cover with a towel for 8-12 hours. I have found success in using a wet towel to keep the bread from drying out. I used to chill it overnight in the fridge (as stated in the video), but have found that it rises better if I leave it on the countertop. This will be more liquid than doughy. The next morning, using a fork, mix in your xanthan gum or psyllium husk and salt. Once those are completely incorporated, mix in your GF flour. It will be a flaky, crumbly mixture. Add in 1/4c water and mix it in completely. The mixture will become more dough-like. Depending on a variety of factors, you may not need the entire 1/8c of additional water, so add it in very slowly. Your dough should be moist but not wet. Using a spatula or fork (and minimal use of your hands - the GF flour doesn't respond quite as robustly as gluten-filled flour to being handled a lot), form a ball or whatever shape you would like for your boule. If you have a proofing basket, transfer your loaf to it now. Otherwise, keep it in a bowl and cover with a damp towel and leave in a warm, dry spot, undisturbed for 4 hours (you can get away with 3 hours in warmer temps). Preheat the oven to 475 (optional: preheat the baking dish). In a Dutch oven or cast iron pan lined with parchment paper or a Silpat, bake the boule for 1 hour, covered (you can cover with tented aluminum foil, another Silpat, or a Dutch oven lid). Optional: remove the cover and bake for 5 minutes. If your boule bottom is already dark, placing the boule directly on the rack of the last 5 minutes of bake time tends to lead to more even distribution of a browner crust. Wait one hour minimum before slicing. Store cut-side down in parchment inside of a paper bag to be enjoyed within about four days, or alternatively, slice and freeze for later use.