Line a large pizza stone with unbleached parchment paper and drizzle with oil.

Add the yeast and inulin to a large bowl. Heat water to 105°F - 110°F (41°C - 43°C) and pour over yeast. Cover with a kitchen towel to bloom for 7 minutes. If yeast does not produce foam, start over.

In another bowl, whisk the eggs, vinegar, sour cream, cream cheese and olive oil.

Add the wet ingredients into the yeast mixture. Using a hand held mixer, beat to combine. Pour in the Miracle Bread Mix and xanthan and beat on medium to fully combine. Let stand 2-3 minutes to allow water to absorb and batter to thicken.

Scrape batter onto parchment paper and divide in half. Wet your hands and smooth each dough ball into a round, slightly domed shape. For a shiny, golden crust, gently brush with egg wash. Cut three small slits across the top with a sharp knife or lame.

Cover with a kitchen towel and place in a draft-free area to rise for 50 minutes.

Preheat oven to 350°F (177°C). Sprinkle boules with flaky sea salt and transfer to the oven. Bake 35-40 minutes to golden.

Cool in the pan on a wire rack for 10 minutes, then transfer to a wire rack to cool completely.