Homemade Gluten-Free Bread Loaf

In a large bowl, mix yeast and salt into 3 cups lukewarm water. Stir in flour, and then cover the bowl with a clean towel to let it rise at room temperature for 2-5 hours. At this point, you can bake or refrigerate, covered, for as long as two weeks (the longer it sits in the fridge, the more sourdough flavor it gets). When you want to bake, sprinkle flour on the dough and split it into two halves. Slightly knead the dough and form it into whatever shape loaf you want. Put dough on a pizza stone sprinkled with flour and slice the top with a serrated knife two or three times; and repeat with the other half or put it back in the fridge. Preheat oven to 450°F. Fill a pan with water and place it in the back of the oven to create a steaming effect. Bake until brown and crispy (about 40 minutes).