Method

In large bowl combine together goves gluten free flour, xanthan gum, sugar, salt and yeast.

In separate bowl, mix together the water, vinegar, and egg whites, until they become frothy.

Add the liquid mixture immediately to the flour and beat together for three minutes. The dough is soft and this can be done with a wooden spoon.

Spoon the dough into a French baguette tin and smooth the top of the dough over with a knife.

Cover the dough with a clean tea towel and allow it to rise in a warm place for 15-20 minutes.

Bake for 1 hour and then reduce the heat to GM4, 350F, 180C for a further 15 minutes.

Allow bread to cool.

Best served warm.

Once cold, store the bread in an airtight container.