Preheat the oven to 240 C / Gas 9. Heat a ceramic casserole pot with the lid on in the oven.
Combine yeast and 120ml of the lukewarm water in a large bowl; whisk until fully dissolved. Let stand for 10 minutes.
Combine gluten free flour, bicarbonate of soda and salt in a separate bowl; mix well. Add flour mixture to yeast mixture; whisk until flour is absorbed.
Whisk remaining lukewarm water, eggs, olive oil and vinegar in a separate bowl. Add to flour mixture and whisk well until fully combined and a soft dough is formed. Cover dough with cling film and let rise for 45 minutes.
Spoon dough into the centre a large piece of baking parchment. Smooth out loaf with an offset spatula; sprinkle top with gluten free flour.
Place loaf with parchment paper inside the hot ceramic pot; cover with the lid and place in the oven.
Bake in the preheated oven until golden, about 45 minutes. Remove bread with a spatula and transfer to a wire rack. Cool completely before slicing.