Absolutely, let’s make that loaf so airy a dragon would do a double‑take. First, choose a gluten‑free blend that mimics wheat’s structure – something like a 50‑50 mix of rice and tapioca starch with a touch of xanthan gum (about 1 tsp per cup of flour). That gum is the secret to trapping bubbles. Next, the rise: whisk the eggs separately and beat them until they’re almost frothy; that will give the batter volume. Fold in the flour mix gently, so you don’t crush the bubbles you just made. If you’re adding a sourdough starter, keep it at room temperature for at least 12 hours – that’s what gives the long, steady rise and that subtle tang that keeps the crumb from collapsing. Temperature is critical: bake at 375°F (190 °C) but with a steam rack or a tray of water on the lower shelf for the first 15 minutes. That steam keeps the crust from sealing too early, letting the loaf rise fully. Lastly, use a baking stone if you have one – it distributes heat evenly and gives a crisp, golden crust that makes a satisfying crunch. If you don’t, a well‑heated cast‑iron skillet works, too. If you follow these steps, you’ll have a loaf that’s light, airy, and will make any dragon pause long enough to taste a bite. Now grab those ingredients and let’s get baking!