Combine the gluten-free flour, water, and yeast, then transfer to a jar and cover loosely so air can circulate.

Let it ferment for at least 5 hours in a warm spot at 35°C. For deeper flavor, make a 24-hour starter.

Check that the starter is bubbly, like a sourdough starter, with a mild aroma.

Mix the gluten-free flour, sugar, and salt in a large bowl.

Dissolve the yeast in the lukewarm water in a separate bowl.

Combine the starter with the dry ingredients, add the yeast mixture, and mix well until the dough comes together.

Add the olive oil, then mix thoroughly until it is fully incorporated into the dough.

Shape the dough into a ball, cover it with a kitchen towel, and let it rest for 20 minutes.

Gently deflate the dough and shape it into an oblong loaf on a surface dusted with gluten-free flour.

For a flatter loaf, gently flatten the dough before baking.

Shape the dough to fit the size of your Dutch oven.

Place the dough on parchment paper or a silicone mat and cover with a damp kitchen towel.

Let it rise for 30 minutes in a warm place while the Dutch oven preheats in a 220°C oven.

Carefully place the dough in the hot Dutch oven.

Score a straight line across the flour-dusted surface of the dough.

Use a baker's lame or a very sharp knife to make the score.

Cover and bake for 20 minutes.

Remove the lid and continue baking for 25-30 minutes, until the bread is golden brown.

For a darker crust, bake 10 minutes longer for a thick, crisp crust.

Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.