Grease a large glass or steel mixing bowl with butter or oil.

Warm the water to 98-105 °F (Don’t be the one who kills the yeast!).

In your mixing bowl, add the gluten-free flour, sugar, and yeast. Attach the dough hook and mix on low speed.

Gradually pour in the lukewarm water and beat it until combined. Scrape the bowl sides as needed.

Mix in the lemon juice, olive oil, and salt until incorporated. It should be sticky and batter-like.

Transfer the dough to your greased bowl using a spatula. Cover with a towel and let it rise for 60-90 minutes or until it’s doubled in size.

Grease or line a baking pan with parchment paper.

Flour your hands and surface with gluten-free flour. Turn out the dough, gently press to release any air, and shape it into a ball.

Roll it out into an 8x15 inch rectangle, then roll it into a 6-inch log and place it in the pan, lightly flattening the top.

Use a knife to score the top of the dough with 6 slashes.

Cover the loaf and let it rise again for about an hour until doubled.

Place a small steel bowl at the bottom of the oven, preheat to 445°F (230°C), spray the loaf with water, and bake for 25-30 minutes until golden brown and hollow when tapped.

Let the bread cool in the pan for 10 minutes before slicing and serving.