Combine warm water and sugar in a measuring cup or small bowl and mix together well until the sugar dissolves
Then add the dry active yeast, mix together and set aside (allowing the yeast to bloom).
While the yeast is blooming combine the Caputo flour and salt together in a mixing bowl and mix well, then rub the butter into the flour and salt mixture.
Next, make a well in the center of the ingredients and add the bloomed yeast mixture.
Mix together well using a spoon or rubber spatula then turn onto a floured surface and knead into a smooth ball.
If the mixture is too sticky to work with, a dusting of flour over top of the mixture should make it less sticky
Grease a medium sized bowl with about 1/2 tablespoon of oil, then add the dough ball to the bowl.
Pour the remaining oil over the dough ensuring the top is completely covered with oil, to prevent crusting then cover with a kitchen towel or plastic wrap and allow the dough to rest from 1 1/2 hours.
Preheat your dutch oven on medium heat and bring up to temperature. Then add a light dusting of flour.
Next knead the dough back into a small ball and add to the dutch oven or pot.
Cover and cook for 5 minutes then reduce the heat to the lowest possible heat and cook for 40 minutes.
Then flip the pot bread, increase the heat to medium, cook on medium for 5 minutes then reduce the heat to the lowest possible heat and cook for 40 additional minutes.
Finally, remove your pot bread from the dutch oven or pot, rub butter over the top, cover with a kitchen towel and let it rest for 5 minutes.
Then cut your gluten free pot bread into slices and enjoy with butter.