Combine the gluten-free flour, sugar, and salt in a mixing bowl. Mix the dry ingredients well. In a smaller bowl, combine the yeast and lukewarm water. Stir the mixture thoroughly until the yeast completely dissolves.

Make a well in the middle of the mixed dry ingredients and pour in the yeast and water mixture. Use a spatula or your oil-coated hands to mix the dough.

Add the vinegar and oil. Mix the dough well until it clumps together. Let the dough rise for 30 minutes in a greased bowl covered with cling film or damp cloth.

With your wet hands, deflate the dough on a lightly floured surface. Divide the dough into three (310 g or 0.68 lbs) equal portions. Roll to form a log and aim for even thickness.

Gently roll each log outwards to form an elongated dough about 30 cm (12 inches) long. Taper the ends slightly to create the classic baguette silhouette. Use your wet hands to prevent the dough from sticking.

Transfer the shaped dough onto a baguette baking tray lightly dusted with gluten free flour. Let rise for 20 minutes, covered with a damp cloth.

Preheat the oven to 200°C (395°F). Place a tray with boiling water (about 150 ml) at the bottom of the oven.

Lightly dust the risen dough with gluten free flour. Score diagonal lines across the dough log using a sharp knife, blade, or bread lame.

Bake for 35 – 40 minutes until golden brown. Transfer the baked baguettes to a wire rack and let them cool at room temperature before cutting.