1. Activate Your Starter and Combine Wet Ingredients: In a large mixing bowl, combine your active gluten-free sourdough starter, warm water, olive oil, and honey or maple syrup. Whisk these ingredients together until they are well combined and the honey has dissolved. The mixture should be slightly bubbly from the active starter.

2. Mix Dry Ingredients: In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, salt, and baking powder. If you’re adding dried herbs, mix them in now as well, ensuring they are evenly distributed throughout the flour.

3. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients in the large bowl, mixing with a wooden spoon or spatula until a soft, sticky dough forms. Be careful not to overmix; just combine until there are no dry streaks of flour. The dough will be softer and stickier than traditional wheat-based dough.

4. Prepare Baking Pan: Lightly grease an 8×8 inch or 9×9 inch baking pan with olive oil. You can also line it with parchment paper for easier removal, leaving an overhang on the sides to lift the squares out later.

5. Spread the Dough: Transfer the sticky dough into the prepared baking pan. Using a rubber spatula or your lightly oiled hands, gently press and spread the dough evenly across the bottom of the pan. The dough should be about 1/2 to 3/4 inch thick.

6. Add Toppings (Optional) and Bake: If desired, sprinkle the top of the dough with a little extra olive oil and a pinch of flaky sea salt or more dried herbs. Preheat your oven to 375 F (190 C). Bake for 20-25 minutes, or until the bread squares are golden brown on top and cooked through. A toothpick inserted into the center should come out clean.

7. Cool and Cut: Once baked, remove the pan from the oven and let the bread cool in the pan for about 10-15 minutes before carefully lifting it out onto a cutting board. Cut the bread into squares of your desired size. Serve warm and enjoy!