Round 2: No Knead Gluten-Free Boule

I haven't done much baking lately.  I made coconut macaroons last week and they were quite tasty but weren't particularly blogworthy.  My now gluten-free buckwheat pancake recipe is quite good and I will post it soon.
Somewhere along the line I remembered there were some gluten-free recipes in one of my no-knead bread cookbooks.  I've had good luck with this technique and was curious to try. Naturally, I didn't have all the different types of flours required so I didn't make it right away.
Anyway, the basic technique is the same as the other no-knead breads - you make a wet dough and let it sit for two hours at room temperature and then store in the fridge.  When you want bread you break off a ball, let it rise and cook it at high heat.  If you prefer, roll it out and use it as pizza dough.

Gluten Free Boule

2 cups brown rice flour
1 1/2 cup sorghum flour
3 cups tapioca flour
2 tbsp dry yeast
2 tbsp xanthan gum
1 tbsp kosher salt
4 large eggs, beaten
1/3 cup oil
2 2/3 cups warm water
2 tbsp honey (I forgot to add this)

Combine dry ingredients and mix well.  Combine water, eggs, honey and oil and add to dry ingredients.  Mix well and make sure all the dry stuff gets blended in.  Cover loosely and let it rise at room temperature for two hours.  Put dough in fridge.
The dough should be stored in the fridge for at least a day for best flavor.  When you are ready to bake, pull off a ball (I divided the big batch into 3 portions), shape it and let it rise on a piece of parchment paper. It should rise for at least 2 hours, in my experience - it takes a long time to warm up from the fridge.  About 30-40 minutes before you are ready to bake it, heat your oven to 450F.  Use a pizza stone if you have one and let it heat up as the oven is heating.   (If not, just put it on a cookie sheet.) Place dough in oven.  If you are motivated, put a pan on another shelf in the oven and pour a cup of water into it when you put the dough in the oven.  The steam will help the bread.  (I forgot it the second time around and didn't notice much of a difference, though) Cook until loaf is golden brown, appx 35-40 minutes.
For pizza dough, sprinkle a piece of parchment paper with cornstarch.  Pull off a ball of dough and roll out to appx 3/16"-1/4" thick.  Allow it to warm to room temperature, and preferably let it rise for at least another 30 minutes after that.  Add pizza suace, cheese, toppings etc.  Bake in a 450F oven until done.

The bread is interesting. It's kind of dense and doesn't totally taste like wheat bread.  However, it does have a nice yeasty flavor and a good crust, especially when toasted.  It was infinitely better than the gluten free bread I tried on vacation.  In the pizza dough, it actually tasted as good as my usual homemade crust and had a nice crunch which might've been even better if it were rolled out thinner.  It had an interesting crispiness although it was dense, it was not doughy.
It was so nice to have bread and pizza, even though it tasted different.