1. In a large mixing bowl, gently whisk together the active gluten-free sourdough starter, warm water, 1 tablespoon of olive oil, and maple syrup (or agave nectar). Ensure the mixture is well combined and slightly frothy.

2. Gradually add the gluten-free all-purpose flour blend, salt, and baking powder to the wet ingredients. Mix with a spoon or spatula until a shaggy dough forms. It will be softer and stickier than traditional wheat dough.

3. Turn the dough out onto a lightly floured surface (using gluten-free flour). Knead gently for about 2-3 minutes. This isn’t a traditional knead; you’re just bringing the dough together to form a cohesive ball. Avoid overworking it, as gluten-free dough can become tough.

4. Divide the dough into 6-8 equal portions. On your lightly floured surface, gently roll or pat each portion into a thin, round or oval flatbread, about 1/4 inch thick. Don’t worry about perfect shapes; rustic is charming!

5. Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add a small drizzle of olive oil to the pan, just enough to lightly coat the bottom.

6. Place one flatbread in the hot pan. Cook for 2-3 minutes per side, or until golden brown spots appear and the flatbread puffs up slightly. You might see some small bubbles forming on the surface. Repeat with the remaining dough, adding more olive oil to the pan as needed between flatbreads.

7. Transfer the cooked flatbreads to a plate and serve immediately. They are best enjoyed warm and fresh from the pan.