Preparation Steps

• In a large mixing bowl, combine the gluten-free flour, instant yeast, and salt. Stir with a whisk for even distribution.
• Create a well in the center of your mixed dry ingredients. Add the warm water, egg whites, honey, apple cider vinegar, and softened butter to the well.
• Mix using a stand mixer on medium speed for a minute. Increase speed to medium-high, mixing until dough reaches a whipped consistency.
• Transfer dough to a sealed container and refrigerate for at least 45 minutes.
• Lightly dust a surface with tapioca starch. From refrigerator, place dough on dusted surface and divide into seven portions.
• Shape each portion into a cylinder, rolling gently to form tapered ends. Use extra tapioca starch to prevent sticking.
• On a parchment-lined baking sheet, place the baguettes to rise, covered lightly with greased plastic wrap, until they've expanded 150% in size.
• Preheat oven to 475°F and prepare a rack in the upper third. As the baguettes finish rising, make diagonal slashes across the tops.
• Spray the baguettes with cooking oil and place them on the oven's upper rack. Toss ice cubes into the bottom of the oven and close quickly.
• Bake for approximately 18-20 minutes, turning halfway through, until golden brown and the internal temperature hits 190°F.
• Wrap baguettes in a clean towel post-bake for a softer crust and allow to cool for 10 minutes before serving.