The two key ingredients to making the best gluten free sourdough honey bread is apple cider vinegar and honey. The bread is so sturdy.
Begin by blooming the yeast with the sourdough starter and the honey. This will take 10 minutes.
Meanwhile, combine all the dry ingredients in a big bowl.
Next, place the remaining wet ingredients in a stand mixer and mix for 2 minutes until well combined.
Slowly, alternate adding in the dry ingredients and ginger ale into the wet ingredients in 3 steps. Mix after each addition. The dough should be more dough like than batter like. Once formed, cover and put in a warm place covered with oiled plastic wrap to proof for 2 hours. Pour the dough on the counter and knead for 1 - 2 minutes with dough scraper. Put on an oiled and lightly floured piece of parchment paper, and place in a bowl for the final proofing. This step will take 30 - 60 minutes.
Before placing in a 350 degree oven, dust the top with flour and a little oil. Take the dough out with the parchment paper and place on a cooking stone. Cook for 60 minutes. Using a thermometer, test to see that your bread has an internal temperature of 205 - 210 degrees. Let completely cool before slicing.
Serve and enjoy!