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In a large mixing bowl, combine 1 cup active gluten-free sourdough starter with 1½ cups warm water (95–105°F) and stir until mostly dissolved.
Whisk in 1 tablespoon psyllium husk powder and let sit 5–10 minutes until it thickens into a gel.
Add 3 cups gluten-free all-purpose flour blend and 1½ teaspoons fine sea salt; mix until you have a shaggy, sticky dough.
Cover the bowl and let the dough rise in a warm spot (70–75°F) for 6–12 hours, until bubbly and slightly increased in volume.
Lightly flour your work surface, scrape out the dough, and shape it into a round or oval, creating surface tension.
Flour a banneton (or towel-lined bowl), transfer dough seam-side up, cover, and refrigerate for 8–16 hours.
About 45 minutes before baking, preheat oven to 450°F with a Dutch oven (lid on) inside.
Invert the cold dough into the hot Dutch oven, score the top if desired, and replace the lid.
Bake with lid on for 30 minutes to trap steam.
Remove lid, reduce oven to 425°F, and bake 15–25 minutes more until golden brown and hollow-sounding.
Cool the loaf on a wire rack for at least 2–3 hours before slicing.