In a large mixing bowl, whisk together gluten-free flour, salt, and instant yeast until well combined.

Slowly stir in the warm water, olive oil, and apple cider vinegar to the dry ingredients. Mix until fully incorporated; the dough will be sticky and loose.

Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 8-12 hours, preferably overnight.

After rising, preheat your oven to 450°F (232°C).

Place a Dutch oven or heavy pot with a lid inside the oven to heat up.

Flour your work surface lightly. Use a spatula to remove the dough from the bowl and fold it onto itself a couple of times. Form it into a rough ball without overworking it.

Transfer the dough onto a piece of parchment paper. Cover lightly with a kitchen towel and let it rest for 30 minutes while the oven heats.

Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the bread and place it into the pot. Cover with the lid and bake for 30 minutes.

After 30 minutes, remove the lid and bake for an additional 15 minutes to achieve a golden crust.

Carefully remove the bread from the pot and allow it to cool on a wire rack for at least 30 minutes before slicing.