In the bowl of a stand mixer fitted with the paddle attachment, place the flour, psyillium powder, sugar, and yeast, dry milk powder, tapioca starch, and whisk to combine well. Add the salt and baking soda, and whisk again to combine. Add the gluten free sourdough discard, and milk, and mix on low speed to combine. Turn the mixer up a little and mix until the dough is formed.

Preheat your oven to 375°F. Grease a standard loaf pan and sprinkle the bottom and sides with the cornmeal. Scrape the mixture into the prepared loaf pan. Smooth the top with a wet spatula, and cover with oiled plastic wrap. Place in a warm, draft-free location to rise until the dough is about 1/2 inch above the sides of the pan (about 1 hour). Remove the plastic wrap from the loaf pan, sprinkle the top of the loaf lightly with the cornmeal, and place it in the center of the preheated oven. Bake for 45 minutes. You are looking for a golden brown exterior. For best results, use a instant read thermometer and you want a 185°F reading in the center

Once the loaf is done baking, remove the pan from the oven and allow the bread to cool in the loaf pan for about 10 minutes before transferring to a wire rack to cool completely. Slice thickly and serve. Enjoy!