Switch your oven on to 70 degrees C/ 50 degree fan. This gives you the perfect environment for the yeast to rise the bread.
Prepare a 2lb loaf tin by rubbing oil all around the tin and then liberally sprinkling it with gluten free flour to coat. (I recommend this tin. If you buy using this link I get a small percentage of the sale price while you pay the same amount - thanks). If you want to make a 1lb loaf, half the mixture and additional ingredients and cook as below.
Put the mix into a large bowl with 7g Allinson's dried easy bake yeast and 1 tbsp sugar (if you want to use honey or other liquid sweetener then add at the next step). Stir well.
Add 2 tablespoons vegetable oil, 1 tsp vinegar or lemon juice and 530g warm water (130g boiling water mixed with 400g cold water).
Stir until thoroughly combined and dough like, then scrape into your prepared tin.
With wet hands or a spatula push the dough into the tin and rub with oil.
Cover with an oiled piece of tin foil and place the loaf into your warm oven, leaving it for 15 - 20 minutes to rise - it should reach the top of your tin.
Once the dough has reached the top of the tin, remove the tin foil and turn the oven up to 230 degrees C (210 degrees fan/gas mark 7).
Bake for 50 minutes. For a 1 lb loaf cook for around 35 - 40 minutes.
Leave the loaf to cool in the tin for 5 minutes before carefully removing it and leaving it to cool on a wire rack on one side.
Be gentle when cutting the loaf (especially when still warm) because it is very soft and moist and it will stick together if you squash it!