Begin by combining room temperature water, the psyllium husk powder, maple syrup, and olive oil in a bowl. Set aside for 5 to 10 minutes. It will coagulate.

In a separate bowl, combine, sift and mix all the remaining dry ingredients including the sea salt.

Add the psyllium gel to the dry ingredients and the GF sourdough starter to the large mixing bowl. Mix with a wooden spoon, your hand(s), or stand mixer until the dough is well combined. (Next time, I am going to use a stand mixer.) The dough's texture should feel smooth, not dry and will be a little sticky.

Dust a 7-inch banneton basket with a bit of brown rice flour to prevent sticking. If you do not have a banneton, place a clean tea towel over the dough in an oiled bowl. Dust the towel with flour so it does not stick to the dough. Gather the dough in your hands and smooth it out. Place the smoothest side down into the basket (it will become the top once flipped over to bake). Cover the dough with a tea towel or place in a large plastic bag.

Put in a warm spot in your kitchen and let it rise for 3 to 5 hours. Mine took about 4 and one-half hours to rise. You are looking for a rise of about an inch.

Forty-five minutes to one hour before baking the sourdough, preheat the oven and Dutch oven to 425°F. Position the oven rack on the lower half so the Dutch oven will be centered when baking. If you have a baking stone/steel, you can leave it in the oven as well.

Once the dough has risen and the oven is hot, remove the Dutch oven from the oven. Be careful—it is hot! Gently flip the dough boule onto a piece of parchment paper. Brush off excess flour. Score the dough if you wish.

Transfer the dough with the parchment paper to the Dutch oven (be careful). Before covering with the lid and placing in the oven, add a few ice cubes underneath the parchment paper. Bake for 40 minutes covered and approximately 40 minutes uncovered. To test the doneness of the bread, tap on the bottom and it should sound hollow. Alternatively, check the internal temperature which should read 205 - 210°F.

When done, move to a baking rack and let completely cool. Try and wait. It is best to let it sit overnight before cutting. Be sure to cover the bread.

Serve and enjoy!