Preparation

• Whisk together the gluten-free flour, sugar, and salt in a bowl.
• Dissolve the yeast in the warm water in a small bowl.
• Pour the yeast mixture into the dry ingredients.
• Mix the dough with a spatula or your oiled hands.
  
• Add the vinegar and olive oil.
• Mix until the dough comes together into a ball.
  
• Note: If using a stand mixer, pour the yeast mixture, olive oil, and vinegar into the dry ingredients, then mix on medium speed with the dough hook for 4-5 minutes, until the dough comes together.
• Cover with a damp towel and let the dough rise for 40-60 minutes at room temperature or in a warm spot in the kitchen.
  
• Turn the risen dough out onto a floured surface and gently degas it.
  
• Shape it into a ball.
  
• Smooth over any cracks; that's perfectly normal.
• Place the round dough, smooth side down, in a banneton lightly dusted with gluten-free flour.
  
• Cover with a damp towel and let rise for 30 minutes.
  
• Preheat the baking stone and oven to 200°C.
• Turn the dough out of the banneton onto the hot baking stone.
  
• Quickly score the dough with any decorative pattern you like, using a thin, very sharp knife or a bread lame.
  
• Place a dish of boiling water (about 150 ml) at the bottom of the oven.
• Bake for 40–45 minutes, until the bread is golden brown.
  
• Transfer the bread to a wire rack.
• Let it cool completely at room temperature before slicing.