In a 2-cup measuring cup (or a bowl), combine the water, sugar and yeast.

Mix to dissolve the sugar.

Cover with a clean cloth and set aside until nice and bubbly (about 5-8 minutes).

Using the wire whip attachment (not the dough hook) and the mixing bowl of your Kitchen Aid (or another stand mixer), combine the xanthan gum, the baking mix (flour) and salt, and mix to combine.

Add the yeast mixture, vinegar, oil and eggs to the mixing bowl and mix on low to combine.

Scrape down the sides once.

Beat on high for 3 minutes.

Spray the French bread pans with Baking Spray, sprinkle the pans with a small amount of cornmeal (if desired).

Drop the dough by spoonfuls onto the pan forms and shape into ovals with a spoon or a spatula. Leave about 2 inches empty on the ends of the pan so the bread has room to expand.

Set the loaves aside in a warm, draft-free location to raise for about 30 minutes, or until the loaves have doubled in size. (Do not cover them with a towel as you would for normal bread. The dough is too sticky and will stick to the towel.)

Heat the oven to 400F degrees.

Brush the tops of the loaves with melted butter.

Spray the sides and top of the oven with water and close the oven for 2 minutes.

Place the loaves in the oven on the middle rack.

After 1 minute, open the oven and spray the sides and top of the oven with water again.

Bake for 20-25 minutes for small French Bread loaves or 40-45 minutes for one large (rectangle) loaf until the bread is a nice golden brown and sounds hollow when you tap it.

Let cool for 5 minutes before you remove the loaves from the pans to wire racks to cool.