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1 ¼ cups (284g) water lukewarm (100°F)

2 tablespoons (25g) granulated sugar*

2 tablespoons (25g) vegetable oil

1 tablespoon (14g) white vinegar

2 teaspoons active dry yeast or instant yeast

1 ¼ teaspoons table salt

2 ½ cups (300g) King Arthur Gluten-Free Bread Flour

1 tablespoon (12g) vegetable oil

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1. In a large bowl or a stand mixer, combine the water, sugar, oil, vinegar, yeast, and salt.

2. Add the gluten-free bread flour and beat using either a spoon (if mixing by hand) or the flat beater attachment (if using a stand mixer) for 1 minute on medium speed.

3. Cover the dough and set it aside for 20 minutes.

4. Transfer the dough to a greased or (gluten-free) floured work surface.

5. Gently knead the dough — fold the dough in half towards you, then pat it down, rotate the dough 90°, and fold again — until it becomes firmer to the touch, smoother, and easier to handle, 5 to 6 times.

6. Return the dough to the bowl, cover, and let it rest for 60 more minutes, or until the dough is puffy.

7. Uncover the dough and repeat the folding and pressing motion 5 to 6 times, then loosely shape the dough into a 10" log about 3" wide.

8. Place the log on a parchment-lined or greased baking sheet.

9. Brush the loaf with the 1 tablespoon oil, cover with plastic wrap or an airtight container, and let it rise for 20 to 25 minutes, or until slightly puffy.

10. While the dough is rising, preheat the oven to 400°F.

11. When the loaf is ready to bake, make 3 diagonal cuts across the top of the dough and brush once again with the oil.

12. Bake the gluten-free bread for 30 to 35 minutes, rotating once halfway through baking, or until the bread is golden brown.

13. Cool completely on a rack before slicing.

**Bread machine: Use an additional 1 large egg and 1 ounce (3 tablespoons) gluten-free flour. For best results, use a bread machine that has a pre-programmed gluten-free setting.