In a large bowl, combine the gluten-free flour, salt, instant yeast, and sugar. Whisk them together to ensure even distribution.

Pour in the warm water and olive oil. Using a wooden spoon or spatula, mix until fully combined; the dough will be sticky—this is what you want!

Cover the bowl with a clean kitchen towel or plastic wrap and allow it to rise in a warm place for about 1 to 2 hours, or until doubled in size.

Preheat your oven to 450°F (230°C) and place a Dutch oven with the lid in the oven to heat up.

Lightly flour a work surface with more gluten-free flour and gently scrape the dough onto it.

Shape it into a round loaf by folding the edges into the center, but don’t overwork it. Let it rest for 30 minutes while the pot heats.

Carefully remove the hot Dutch oven, and place parchment paper inside. Transfer your shaped dough onto the parchment and place it back in the pot.

Cover with the lid and bake for 30 minutes, then remove the lid and bake for an additional 15 minutes, or until golden brown.

Let the bread cool on a wire rack before slicing. Slice and enjoy your delicious No Knead Gluten Free Bread!