I was very kindly given a gluten free sourdough starter this week. I fed it for a few days then made this loaf using spelt flour, although it's easy to replace with a mix of brown rice, buckwheat and tapioca flour if you want to be totally gluten free. This recipe is adapted from Homegrown Kitchen.
To keep your starter going, reserve at least 1/4 c starter after taking out 1 c to use. Mix 1/4 c flour and 1/4 c water to your starter every 12 hours. Store in a glass jar with a tight lid. If you only bake once a week, feed it once then keep the starter in the fridge. To prepare for baking, take it out of the fridge, discard all but 1/2 c and feed as usual. Rest at room temperature for 12 hours, until bubbly. Repeat until the starter doubles or triples in volume over 6-8 hours. Then it is ready to leaven bread. Mix in enough water and flour for your recipe. Once it bubbles you can take what you need for your recipe. Then feed the starter again and allow the starter to work for 2 hours before putting back in the fridge.
With any discarded starter you can make waffles, pancakes, pizza, cakes or crackers. Or give to a friend so they can make their own sourdough goodies.
2 c flour
2 tbsp ground flaxseed
1 1/2 tsp salt
1 c sourdough starter
1 tbsp olive oil
300-350ml room temperature filtered water

Combine the dry ingredients in a bowl and whisk to aerate. Add starter, oil and about 300ml water and mix well with a spatula or wooden spoon (not metal) for about 30 sec. The mixture will look like a thick cake batter.
Pour the batter into a lined loaf tin. You can sprinkle seeds on top if you wish. Cover with a tea towel and leave for 5-8 hours on your kitchen bench (or maybe in a hot water cupboard during winter). The mixture should have risen about a third and will have little bubbles on top.
Preheat the oven to 190. Place an oven tray or baking tray underneath the rack where you'll place your loaf. Boil 1 c water. Place the loaf in the oven and pour the water over the oven tray to make steam. Close the oven door immediately and bake loaf for 50-60 min. The bread is cooked when the load sounds hollow when tapped underneath.
Cool completely on a wire rack before cutting. Store wrapped in a tea towel or in a bread bin for up to a week. Or cut into slices before freezing.