To proof the yeast; in a small dish, stir sugar and warm water until mostly dissolved. Gently stir in yeast and let sit 10 minutes to activate.

In a large bowl combine dry ingredients and whisk together well.

In a small dish whisk together the eggs and oil. Stir in the yeast mixture.

Pour half of the liquid mixture into the dry ingredients, and stir until combined. Add the remaining liquid, stirring until dough is thick and smooth.

Cover bowl with plastic wrap, and place in a warm place to rise for 2 hours (I wrap the bowl in a thick towel and place in the unheated oven).

Prepare baguette pans: cut parchment to fit in the depressions, spray with some cooking oil and sprinkle on a bit of gluten free cornmeal if you have it. Then using a large spoon (or your hands), scoop out some dough and gently fill up pans (you don’t want to compress any of the air bubbles that have been created in the dough). Wet your hands and smooth out the tops of the loaves. Sprinkle on any seeds you’d like at this point, then cover the loaves with a piece of plastic wrap sprayed with a bit of cooking oil. Let rise for 30 minutes.

Prepare the oven: place a baking stone on the center rack, and a broiler pan (or large rectangular pan) on the lowest rack. Preheat oven to 450°F for 30 minutes.

Remove plastic wrap, place baguette pan inside the oven on the baking stone, and add 1 cup of water to the broiler pan. Bake for 30 minutes, or until internal temperature of loaf reaches between 200°F-208°F, using an instant read thermometer (using a thermometer is the only way to be sure you loaf is fully cooked).

Remove baguette pan from oven, peel off parchment from the loaves, put back into baguette pan and continue baking for an additional 5 minutes (to crisp bottom of loaves).

Allow to cool on a baking rack before slicing.