Preheat the oven to 425°F (220°C).

Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the gluten-free flour, baking soda, and salt.

Create a well in the center of the dry ingredients and pour in the buttermilk and honey (if using).

Stir until a sticky dough forms.

Transfer the dough onto a lightly floured surface and shape it into a round loaf.

Score the top of the loaf with a sharp knife to make a cross.

Place the loaf in the preheated oven and bake for 30 to 45 minutes, or until golden brown and sounds hollow when tapped.