In a large glass bowl, mix together the GF flour, psyllium husk and sea salt.
Add in the wet ingredients of the GF sourdough starter and water
Mix together with a wooden spoon till it is loosely combined. (Any utensil that is not metal will do)
Turn the mixture out on to a GF floured surface and knead/ work in to a ball for at least 3 minutes.
Set in a banneton basket or medium sized glass bowl overnight.* Covered with a light towel.
In the morning, it should have expanded/ risen some. It doesn't double in size like traditional gluten based breads but should have some spring to it.
If using a dutch oven: Turn out dough on to a piece of parchment paper and shape it in to a ball. Let it rise for an hour.*
30 minutes in to the rise time, place the dutch oven into the oven and turn it on to 450 degrees to preheat.
(Alternatively if using a loaf pan, butter the bottom of a loaf pan and turn dough out in to the pan. Let it rise for an hour.*)
When the oven is preheated and the dough has risen, carefully score or cut a design in to the top of the loaf. (Just in to the top crust, do not cut deep in to the loaf.)
If using a dutch oven: Carefully remove the dutch oven to a heat-protected workspace. Remove the lid, (watch out for steam), carefully place both the loaf and parchment paper inside of the dutch oven. Put the lid back on and the dutch oven into the oven.
(Alternatively, if using a loaf pan, place the pan in to the oven. No additional steps necessary. Bake for 1 hour.)
If using a dutch oven: bake for 50 minutes covered, then carefully remove the lid for the last 10 minutes of baking time. Bake for 1 hour total.
Let bread rest in pan/ dutch oven for 10 minutes and then remove loaf to a cooling rack.
Let it completly cool before cutting in to it to let the "crumb" set. But I also won't blame you if you can't help it.