• Bring all ingredients to room temperature.
• Preheat oven to 200°F.
• Beat the following ingredients together in a large mixing bowl: eggs (or substitute), apple cider vinegar, oil, sugar, and gluten free sourdough starter. Mix until smooth.
• Slowly stir in dry ingredients with liquid, beating with paddle attachment on a stand mixer or using a wooden spoon until the batter is smooth and all dry ingredients are completely integrated. Mix for two minutes with mixer, longer with spoon method.

If Baking in Loaf Pan:

• Transfer dough to an oiled Pullman Pan or 9x5 loaf pan, lightly dusted with gfJules Nada Flour. Dust the top of the dough with more gfJules Nada Flour.
• Spritz with water and cover with oiled plastic wrap and set inside oven. Turn oven off and turn light on.
• Allow the dough to rise for at least 1 1/2 hours, or up to 3 hours before baking. Alternatively, after 3 hours, remove to refrigerator for further overnight rise. If refrigerating overnight, bring the dough to room temperature before baking the next day.
• Preheat oven to 425° F.
• Remove plastic wrap and slice across the top of the dough to direct the rise.
• If you prefer a very crunchy crust, fill a spray bottle with water and spritz the dough before baking, and again every 15-20 minutes while baking.
• Place uncovered loaf pan in oven, then reduce temp to 350° F. Bake loaf in the pan for 75 minutes before testing with a bread thermometer. The internal temperature should reach at least 205° F before removing to cool. If the bread is browning too much, cover with foil in order to keep baking. Bake for full 75 minutes, even if bread has reached internal temp earlier.
• Once bread is fully cooked, remove to cool on a wire rack for 15 minutes before removing from the pan. Allow to fully cool before slicing.