Place the flax seed powder and the 3 tablespoons water into the bowl of a standup mixer or into a large bowl. Mix well together.

Add in the brown rice flour, salt, sugar, xanthan gum, sesame seeds, and poppy seeds, then add in the sourdough starter, olive oil, and water.

Begin mixing on low until the dry ingredients are combined with the wet, then mix on high for 10 minutes.

Butter a loaf pan and scrape the dough into the loaf pan. Even out the dough at the top and the sides of the loaf pan to form the shape of a loaf.

Cover the loaf pan with some plastic wrap and allow the dough to rise until it reaches the top of the loaf pan.

Boil some water in a tea kettle. Add the boiling water to the bottom of the Dutch oven. Place the Dutch oven and the lid separately in the oven on the middle rack. Preheat the oven to 450 F.

Once the oven is preheated, carefully lift the Dutch oven out of the oven and on to the stove. Uncover the bread, and using oven mittens, carefully place the loaf pan into the preheated Dutch oven which contains the boiling water. Cover the Dutch oven with its preheated lid, and transfer back into the oven placing it on the middle rack.

Allow the bread to bake while covered for 60 minutes. After the 60 minutes have passed, carefully uncover the bread and make sure there is no excess water left in the Dutch oven.

If there is excess water in the Dutch oven, remove it from the oven onto the stove or a heat insulated surface. Remove the loaf pan out of the Dutch oven, empty the water out, and transfer the loaf pan back into the Dutch oven.

Place the Dutch oven, uncovered, back into the oven, and bake the bread for 40 minutes.

If you want the bread to have a softer crust, you can bake it while it is covered for a longer period of time, uncover it and bake it for 10 to 20 minutes.

Allow the bread to cool completely before you slice into it.