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PdfPreheat oven to 425F.
Place heavy duty sheet pan on bottom rack in oven while preheating to be used for steam.
Lightly wipe baguette pan with oil.
In a large bowl, sift dry ingredients together.
In a small bowl, mix wet ingredients together with immersion blender or heavy handed whisk.
Combine wet into dry ingredients.
Complete mixing by hand (work quickly).
Use additional ⅓ cup of arrowroot flour on the counter for kneading the dough.
Knead dough until smooth and slightly elastic texture is obtained.
Split kneaded dough in half.
Gently roll each half into 2" thick loaves as long as pan.
Gently place in baguette bread pan channels.
Use leftover egg white to generously egg wash top with pastry brush.
Use sharp knife to slice top of loaf every 2" at a 45 degree angle to the bread.
Let the loaf rest on top of oven for 10 minutes to rise.
Place in center of oven for most even results.
Add 2 tbsp of water to preheated pan and close oven quickly (pan will most likely pop due to temperature change).
Bake for 13.5 minutes or until golden brown on top.
Let cool in pan for 5 minutes.
Use bendable spatula to gently separate the loaf from the pan.