Preparation

• Combine the gluten-free flour, sugar, and salt in a large bowl.
• Whisk the dry ingredients well.
• Mix the yeast and lukewarm water in a small bowl.
• Stir until the yeast is completely dissolved.
• Make a well in the center of the dry ingredients and pour in the yeast mixture.
• Mix the dough with a spatula or with lightly oiled hands.
  
• Add the vinegar and olive oil.
• Mix until the dough comes together.
  
• Let the dough rise for 30 minutes in a greased bowl, covered with plastic wrap or a damp tea towel.
  
• Deflate the dough with wet hands on a lightly floured work surface.
  
• Divide the dough into three equal portions (310 g / 0.68 lb each).
  
• Roll each portion into a log, keeping the thickness even.
• Gently roll each log outward to form a length of dough about 30 cm (12 in) long.
• Taper the ends slightly to create the classic baguette shape.
  
• Use wet hands to prevent the dough from sticking.
• Transfer the shaped dough to a baguette tray lightly dusted with gluten-free flour.
  
• Let rise for 20 minutes, covered with a damp tea towel.
• Preheat the oven to 200°C (395°F).
• Place a dish of boiling water (about 150 ml) at the bottom of the oven.
• Lightly dust the risen dough with gluten-free flour.
  
• Score diagonal lines across each dough log with a very sharp knife, a razor blade, or a bread lame.
  
• Bake for 35–40 minutes, until golden brown.
  
• Transfer the baked baguettes to a wire rack and let them cool to room temperature before slicing.