Measure out the warm water into a jug - it should be at skin temperature - i.e. you can't really feel the heat when you dip your finger in. Stir the sugar into the warm water until dissolved, then add the yeast and stir again. Cover with a tea towel and leave in a warm spot for 5-10 minutes for the yeast to activate. It should form a lovely froth on top when it's ready, a bit like the head on beer.

While the yeast is activating, prepare your baguette tins by lightly rubbing them with oil and then dusting with rice/plain GF flour. Set to one side.

Add the gluten free bread flour, xanthan gum and salt to a large mixing bowl and stir to mix together.

In a separate mug or bowl, add the eggs whites, oil and vinegar and lightly whisk lightly with a fork until bubbles start to form.

Once the yeast/water mixture is active (frothy), add it to the flour along with the egg/oil mixture. Using a wooden spoon, beat the mixture together vigorously to combine it into a thick, sticky dough. It will be quite tough to stir as it comes together. When it starts to come away from the sides, it is ready.

Generously flour a worktop with plain GF flour/rice flour. Turn half the dough out onto the worktop, flour your hands to stop the dough sticking and roll into a ball. Use your hands to shape the dough into a long sausage shape, approximately 12 inches long, which should be fatter in the middle than the ends. Try not to add too much extra flour to the dough as you shape it - handle it as little as possible to get it into the correct shape.

Gently lift the shaped dough into the baguette tray. Repeat with the second half of the dough. Once you have both baguettes in the tray, cover loosely with oiled clingfilm and place in a warm, draft-free spot to prove for between 1.5-2 hours. The dough should puff up to around 150% of its original size.

When the dough is nearly ready, preheat the oven to 220'C / Fan 200'C / Gas Mark 8. Fill a deep baking tray with hot water and place in the bottom of the oven as it preheats - the steam is needed to create the perfect crust!

When the oven is up to temperature, uncover the baguettes, sprinkle the tops with some extra gluten free flour and then slash them quickly three times on the top with a sharp knife.

Carefully open the oven door (it may be steamy!) and place the baguettes in the centre of the oven. Close the door as quickly as possible to allow the steam to build back up, and bake for 20-25 minutes until the baguettes are golden on top. They should sound hollow when tapped on the top and bottom with a finger. Remove from the oven and cool for at least 30-60 minutes before eating.