Mix ground flax & warm water and set aside for 5 min.
In a large bowl, whisk together the gleten-free sourdough starter, ground flax mixture, oil, almond milk, grandulated sugar and maple syrup.
In a separate bowl, whisk together flours, starches, xantham gum, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix to combine. Once combined, beat the dough with a mixer for three minutes or by hand for five minutes. Smooth out the surface of the dough using wet hands to form a smooth surface.
Oil the top of the dough, cover tightly with plastic wrap or a tightly fitting lid and allow to ferment for 4-12 hrs, or overnight.
Prepare three 9x5 baking pans, or 2 pans and a muffin tin by generously oiling the sides and sprinkling with gluten-free flour of choice. Scrape the dough into prepared pans, push down and smooth out dough, using moistened fingers, to distribute the dough evenly. Smooth out the top, and remove any residual air bubbles from the first rise.
Preheat oven to 400F.
Oil top of dough and cover loosely with plastic wrap. Allow to rise just until it reaches the of the pan, about 30-90 minutes.
Remove the plastic wrap and place risen bread on middle rack of oven. Immediately turn oven down to 350F. Bake 45-55 min.
Allow loaf to cool for 5 minutes before transferring to cooling rack. If loaf sticks at all, loosen edges with a butter knife.
Cool completely before slicing and serving with with vegan butter and honey.