Came here hoping you had one! Before going gluten-free, I took a bread class years ago for baking with natural ingredients and sourdough. When someone else asked, the instructor said he didn't bake gluten free bread because he'd never been successful. About the only tasty GF bread I've tried is "Canyon" brand. Even that is just ok and has lots of ingredients.
Anyone out there have any success stories to share?
I saw this thread and thought I’d chime in. I found this recipe some years ago and have since used it as a framework for various kinds of sourdough loaves.
I’ve made some modifications along the years for ease of use for me. I thought it might be a useful starting point for you all.