Preheat and steam setup: Place a metal baking pan on the lower rack and preheat the oven to 375°F (190°C). You’ll pour hot water into the pan right before baking to create steam.

Mix dry ingredients: In a large bowl, whisk 2 cups fine almond flour, 5 tablespoons whole psyllium husk, 2 teaspoons baking powder, and 1 teaspoon sea salt until evenly combined.

Whisk wet ingredients: In a separate bowl, mix 3 egg whites, 1 cup warm water, 1 tablespoon olive oil, and 1 teaspoon apple cider vinegar.

Combine to form dough: Pour the wet mixture into the dry ingredients. Stir quickly with a spatula until a thick, slightly tacky dough forms. Let it rest for 5 minutes so the psyllium can hydrate and firm up.

Shape the baguettes: Lightly oil your hands. Divide the dough into two equal pieces. Roll each into a 10–12 inch log, slightly tapering the ends. Place on a parchment-lined baking sheet. Use a sharp knife to make 3–4 shallow diagonal slashes on each loaf.

Brush and seed: Lightly brush the tops with olive oil. Sprinkle with sesame or poppy seeds if you like.

Add steam and bake: Carefully pour about 1 cup hot water into the preheated pan to create steam. Immediately place the baking sheet on the middle rack. Bake for 35–45 minutes, until the crust is firm and the loaves feel set.

Finish and cool: For extra color, you can broil for 1–2 minutes, watching closely. Remove and cool on a rack for at least 20 minutes before slicing to set the crumb.