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In a large bowl, mix the gluten-free flour and salt.
In a separate bowl, dissolve yeast in warm water and let it sit for 5–10 minutes until foamy.
Combine wet and dry ingredients. Mix until a sticky dough forms.
Cover the bowl with plastic wrap and let it rest at room temperature for 12–18 hours.
Preheat oven to 450°F (232°C) with a Dutch oven inside.
Shape the dough into a round ball on parchment paper.
Carefully transfer dough into the hot Dutch oven. Cover and bake for 30 minutes.
Uncover and bake for an additional 15–20 minutes until the crust is golden brown.
Cool on a wire rack for at least 1 hour before slicing.