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Make the psyllium gel: In a bowl, mix together the psyllium husk and warm water. After about 30-45 seconds, a gel will form.
In a large bowl or the bowl of a stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, salt and instant yeast.
Make a well in the middle of the dry ingredients and add the psyllium gel, olive oil and vinegar.
Knead the dough until it's smooth and all the ingredients are evenly incorporated.
Turn out the dough onto a lightly floured work surface and divide into three equal portions.
Shape the baguettes by patting down each piece of dough into a rectangle, folding it over itself, and rolling it into a log.
Proof the baguettes in a warm spot for about 45 minutes to 1 hour or until they’ve doubled in size.
Preheat your oven for at least 45 minutes at 480ºF (250ºC).
Score each baguette with 3-4 lengthways slashes.
Bake the baguettes at 480ºF (250ºC) with steam for 10 minutes, then reduce the temperature to 425ºF (220ºC) and bake for an additional 15-20 minutes.