1. Combine gluten-free flour, cornstarch, psyllium husk, and salt in a large mixing bowl.

2. In a separate bowl, mix yeast with 60 ml (1/4 cup) of cold milk.

3. Add the yeast mixture to the dry ingredients and mix until a sticky dough forms.

4. Gradually add the remaining cold milk, mixing until the dough is smooth and elastic.

5. Pour in the dark syrup and mix until well combined.

6. Knead the dough for 10 minutes, then shape into a loaf.

7. Place the loaf on a baking sheet lined with parchment paper, cover with a clean towel, and let it rise in a cool place for 1 hour.

8. Preheat the oven to 190°C (375°F).

9. Bake the loaf for 40-50 minutes, or until golden brown.

10. Let it cool on a wire rack before slicing and serving.