To make the dough: In a large bowl or a stand mixer, combine the water, sugar, oil, vinegar, yeast, and salt. 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. If mixing by hand, there may still be some lumps — that's OK. , Cover the dough and set it aside for 20 minutes. The dough will begin to firm up slightly and look more like dough than batter.  , Transfer the dough to a greased or (gluten-free) floured work surface. Gently knead the dough — fold the dough in half towards you (a bowl scraper is helpful here), 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. Return the dough to the bowl, cover, and let it rest for 60 more minutes, or until the dough is puffy. , To shape the gluten-free bread: 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. Place the log on a parchment-lined or greased baking sheet.  , To top and bake the gluten-free bread: Brush the loaf with the 1 tablespoon oil (reserve any extra), cover with plastic wrap or an airtight container (like an overturned baking pan), and let it rise for 20 to 25 minutes, or until slightly puffy. This may take less time if your kitchen is warm and more time if it's cold.  , While the dough is rising, preheat the oven to 400°F. , When the loaf is ready to bake, make 3 diagonal cuts across the top of the dough and brush once again with the oil.  , Bake the gluten-free bread for 30 to 35 minutes, rotating once halfway through baking, or until the bread is golden brown. The internal temperature should be between 206°F and 210°F when measured with a digital thermometer. Cool completely on a rack before slicing.  , Storage information: Store the gluten-free bread, well-wrapped, at room temperature for up to 2 days. For longer storage, cut the loaf into slices and freeze.