Add the yeast and sugar to the warm water and let stand until it has a good inch head of froth like a pint of beer should
Using a stand mixer, whisk the flour, starch, xanthan gum and salt together and gradually add the yeast mixture in. The dough will be more like a thick cake batter or a very soft dough
If you don't have a baguette pan, cut a Pringles box in half lengthwise and wrap it with a few layers of foil
Spoon the dough/batter into the tin and level it off and round the ends with a wet spatula
Brush the top with some of the milk and let rise in a warm place for 20 minutes
Meanwhile preheat the oven to gas 7 / 220C / 450°F and fill a baking tray with an inch of water
Put the bread tins in the middle of the oven with the tray of water on the bottom shelf and bake for 20 - 25 minutes
Release the loaves from the tin and bake a further 5 minutes upsides down on the baking tray to crisp up the underside
Let the baguettes cool on a wire rack
Once cooled you can wrap whole and freeze, otherwise, keep in a lidded container for 2 to 3 days
Best sliced, toasted and smothered in gorgeous garlic butter!
