This recipe makes a miniloaf. I'm pretty sure you could double it to make a full-size loaf, but haven't tried it yet. Hopefully I will be able to do that tasty research tomorrow. :)
1c sourdough starter (dipped out after any liquid has been poured off)
1c sprouted brown rice flour
1/2c filtered water
1t good-quality salt
Coconut oil for greasing the pan
Generously grease pan. Combine ingredents in a bowl and pour into pan. Allow to rise at least two hours, up to about four (longer than that it will still be yummy, but might have a flat appearance). For a crispy crust, place a pan of boiling water on the bottom rack of a 400-degree oven, and place bread on top rack. For a softer crust, simply bake at 350 degrees. Bread is done when the top is uniformly golden. :)
Bread will be easiest to remove from pan after it has cooled completely.
This bread rose a little too long, so it fell a liitle while baking, however it was still incredibly delicious:
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