With much appreciation to Littlestream Bakery for their consultation and help!
75g. (1/4 cup) boosted brown rice starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
380 g. (a little more than 1 5/8 cups) water
1 1/2 tsp. ground flax seed
225g (~1 1/3 cups) flour. --Can do all brown rice, but see below for other options.
Let this mixture sit for four to six hours (starting at 6:00pm works well).
Next, add a scant 3/4 tsp. salt and 25g (<2 Tbsp.) extra virgin olive oil. Let this sit for another six to nine hours (about 13 hours after you started--around 8:00am).
Stir in another 225g. (~1 1/3 cup) brown rice flour. Let this stand for another six hours, till noon.
Option 1: Pour the batter into a greased loaf pan, cover with plastic wrap, and let sit for 45 minutes to one hour. Uncover the pan, gently pop it into a preheated 400f oven, and bake about 1 hour and 10 minutes, until golden brown on the bottom.
Option 2, for pizza crust: Pour the batter into a greased 12x18" jellyroll (half sheet) pan, and spread evenly. Cover with another pan, and let rise for 25 minutes or so. Bake for about 20 minutes in a preheated 400f oven, until cooked but not overly done. Proceed with your favorite pizza recipe, or try mine, when I've published it here:
Flour combinations (use these in the initial 225g. measure, to start the bread/sponge:
--100 g. millet, plus 100 g. of either oat, sweet rice, or buckwheat, plus 25 g. brown rice (this is essentially half and half, goopy flour and dry flour--millet is the dry). Using oat makes it slightly sweet, and more crumbly but good for toast; buckwheat tastes slightly buckwheaty, and good texture; sweet rice is most moist, and holds together well but can be slightly gummy (use 50g. sweet rice, 100 g. millet, and 75g. brown rice for moist, cohesive bread that's not so gummy).
--Use some chia seeds for extra-cohesive bread. Initial flour combo: 50 g. sweet rice, 100 g. millet, 75 g. sorghum, and 1.5 tsp. chia seeds.
--100g. each of quinoa and rice plus 25g. millet, makes a rye-like (slightly bitter) taste that holds together well.
--For better taste and texture than all brown rice, use 150 g. brown rice, 50 g. brown sweet rice, and 25 g. millet.