In a large mixing bowl, whisk together the gluten-free flour, salt, sugar, and instant yeast until well mixed.

Gradually add the water to the dry ingredients, stirring continuously. Mix until all the ingredients are well combined and form a sticky dough.

Knead gently for 2-3 minutes until the dough is slightly elastic. Gluten-free dough won't become as elastic as wheat dough, but it should be smooth and manageable.

Cover with plastic wrap and let it rise in a warm, draft-free place for about 1 hour, or until it nearly doubles in size.

Gently deflate the dough and divide it into two equal parts. On a lightly floured surface, roll and stretch each piece into a 12-inch long baguette shape. Place these on a baking sheet lined with parchment paper, leaving ample space between them.

Cover the shaped baguettes with a clean kitchen towel and let them rise for another hour, or until they puff up noticeably.

About 20 minutes before the second rise is complete, preheat your oven to 475°F (245°C). Place a baking stone inside if you have one, or simply use the middle rack.

Using a sharp knife or lame, make 3-4 diagonal slashes on top of each baguette. This helps the steam escape during baking and encourages the baguettes to expand.

Mist the oven with water (to create steam) before quickly placing the baguettes inside. Bake for 25 minutes, or until the baguettes are golden brown and have a hollow sound when tapped on the bottom.

Remove the baguettes from the oven and transfer them to a wire rack to cool completely. This step is crucial for developing the texture and flavor of the crust.