After making my natural gluten free leven from rice flour, and one failed attempt at the bread, this weekend I had toast for breakfast for the first time in 2 years.
My previous attempt to bake the bread had been thwarted by the lack of proving. Even this time round, the dough didn't rise as a conventional loaf, yet I persevered with the process. I baked the loaf as per the recipe in the Bread Matters book by Andrew Whitley and the result was the best bread I have tasted.
Whilst I think there is room for perfecting my natural leven (I believe this was the cause for a substantial lack of rise) it was the most bread like gluten free loaf I have tasted yet. The recipe recommends freezing after a few days for the best texture, so there is one more breakfast of toast to look forward to.