In a large bowl, combine dry ingredients. Mix well using a whisk.
Combine liquid ingredients in a 14 cup food processor fitted with dough blade or a heavy duty electric mixer fitted with a paddle.
Working in batches, gradually add dry ingredients into the liquid, until well incorporated. The 'dough' will be thinner than a traditional wheat-containing dough, more closely resembling a thick batter.
Transfer dough to a 1 gallon glass canister (with non-airtight lid) or other similar vessel. Allow the dough to rest at room temperature for 2 hours or until it doubles/fills the 1 gallon canister.
The dough can be used immediately after resting or it can be refrigerated (in a non-airtight container) to be used in the next 7 days.
If you are using smaller or larger eggs, use roughly 1 cup total egg volume.