Preheat oven to 450 degrees. While it is preheating, place a medium or large cast iron oven-safe covered pot into oven. As an alternative to the cast iron pot, you can bake the bread on a large preheated cookie sheet or pizza stone.

Add yeast and sugar to water. Cover with plastic wrap and wait for bubbles to appear on the surface. This indicates that your yeast is fresh.

Whisk the Cup4Cup gluten free flour with the baking powder and salt. Add the proofed yeast, sugar, and water mixture and mix until blended. It will be very sticky and wet, and appear to have the consistency of paper mache. Dip a rubber spatula into water and use it to scrape down the dough as needed. When fully blended, wrap the bowl tightly with plastic wrap and place in a warm spot for 30 minutes, while the oven and cast iron pot are preheating.

After 30 minutes, gently scrape dough onto surface dusted with Cup4Cup flour. Using slightly damp and floured hands, shape the dough into a small, dome-shaped round loaf. Use a sharp knife or pizza cutter to cut two lines (creating a plus sign) into the surface of the dough.

Remove the preheated cast iron pot from oven, and then remove the lid. When moving the dough into the cast iron pot, use a floured hard spatula to ease it off the counter and into your hands. Gently cradle the dough and then drop it into the cast iron pot. If necessary, you can re-carve the lines. If using a cookie sheet or pizza stone, you can shape the dough on a piece of parchment paper dusted with flour and then move the parchment paper onto the cookie sheet or pizza stone.

Replace the cover once again onto the pot and place cast iron pot into preheated oven. Bake for 30 minutes then remove lid and bake for another 15 minutes. Remove from pan and place on cooling rack. Wait until it has reached room temperature to eat, as gluten free bread can be sticky and tacky when it first comes out of the oven.