While waiting for the yeast to activate, mix together the gluten-free flour mix, psyllium husk powder, and salt in a large bowl until evenly distributed.

Once the yeast is activated, add the yeast mixture and olive oil to the dry ingredients and mix until all the dry ingredients are mixed in. The dough should have the consistency of soft clay, elastic, cohesive, and sticky without being pourable.

This step is called the first rise, where the dough does a lot of the important work of forming its structure. Tightly cover the top of the bowl with plastic wrap and allow to rise in a warm place for 60-75 minutes until the dough is puffed with a well-defined dome on top. Important: Do not put it in the refrigerator while waiting for it to rise! This is for the same reason you want warm water at the start to activate the yeast. The yeast has to sit at room temperature to do its work of making the dough nice and puffy.

Turn the dough onto parchment paper lightly dusted with flour. Using damp hands, gently shape into an elongated baguette. Do not knead. The loaf should somewhat resemble “French bread” style baguettes, though it doesn’t have to be perfect.

Cover baguette with plastic wrap and allow to rise for 30-40 minutes. It won’t double in size and that’s okay. While it’s doing its second rise, preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius)

Bake the baguette at 400 degrees Fahrenheit (204 degrees Celsius) for 40-45 minutes until the outside is golden brown and the inside sounds hollow when the loaf is tapped on the bottom.

Set the baguette on a cooling rack to cool for about an hour.

When the bread is done baking and cooling, slice the bread slightly on the diagonal into ½-inch thick slices.