Grease your bread pan with coconut oil or butter. Set aside.

In the microwave or on the stovetop heat your milk just until it's warm to the touch. You don't want it too hot!

In the bowl of your stand mixer add the sourdough starter, melted butter with the cocoa powder mixed in, honey and warm milk. Blend together.

Add the potato starch or tapioca starch, gluten free flour, mini semi-sweet chocolate chips, baking powder and salt. Blend just until ingredients begin to mix together. Remove from the stand mixer and gently fold any ingredients left on the bottom of the bowl into the mixture with a spatula.

The dough will be very sticky. You don't want to knead or overwork the dough. This sticky texture will let the bread raise nicely.

Spoon the dough into your greased bread pan. Cover the bread pan with a plate or platter and let it rest in a warm area for 6-8 hours. I like to mix my dough up at night before I go to bed and let it proof overnight and then bake in the morning.

Preheat your oven to 350 degrees.

Bake the bread for 1 hour 10 minutes to 1 hour 15 minutes. The top will be very lightly browned and the sides will be a little darker brown.

Let the bread stand in the pan for at least 10 minutes to cool before you turn it out onto a plate or platter to finish cooling.

Once the bread has completely cooled slice it into pieces and store it in a sealed container.

Depending on how warm your house is it will last on the counter for 3-4 days. If you aren't going to use it in that amount of time place it in the fridge where it should last 5-7 days.