In a large mixing bowl, whisk together the gluten-free flour blend, instant yeast, sea salt, and sugar. Ensure there are no lumps in the mixture.

Gradually pour in warm water, olive oil, and apple cider vinegar. Stir until a sticky dough forms.

Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for about 1 hour.

Preheat your oven to 425°F (220°C) for at least 15 minutes before baking.

Carefully transfer the sticky dough into the prepared loaf pan and smooth the top with a spatula.

Place the loaf pan in the preheated oven and bake for 55–60 minutes until golden brown on top.

Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes before removing it.