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In a stand mixer, combine the vital wheat gluten, flour, inulin and instant yeast. (If you are using regular yeast, bloom it in the warm water)
Mix the dry ingredients together.
Add the salt and stir again.
Spoon in the tbsp's of olive oil.
Turn the stand mixer on to the first speed.
Slowly pour in the warm water. (If you are using active yeast, this water should contain the bloomed yeast)
Turn the mixer on to speed two.
Mix for about 10-15 minutes.
The dough should become somewhat stretchy and you should be able to pull on a piece and it will stretch. If you're dough looks rough, is sticky and breakable, continue to knead.
Once it becomes somewhat smooth, use the dough hook for another 5-10 minutes.
Take it out and knead it by hand until nice and smooth with little stickiness.
Roll it into a nice loaf shape.
Grease the inside of a 2lb tin (8.5x4.5 is perfect), and place in the dough inside. Brush the top with oil.
Place a piece of cling wrap/seran wrap, over the tin and cover with a towel. Place in a warm area and let rise for 2 hours (check after 1 hour).
Uncover, and bake at 350°F / 175°C for 45 minutes to an hour. Cover with a piece of parchment papers if the top begins to darken quickly.
Leave to cool.
Slice and enjoy! (Note: if you find the taste is to gluteny, leave overnight and the taste should be gone)