Combine white rice flour, tapioca starch, salt, and xanthan gum thoroughly.

Slowly mix in lukewarm water, honey, and active yeast. Proof the yeast in water and honey for 5 minutes to ensure activity; it should become foamy.

Add lightly beaten egg whites and canola oil to the mixture.

Beat with a mixer on medium speed for 2-3 minutes until a thin batter forms, slightly thicker than pancake batter.

Divide the dough in half and place each half into a French bread pan lined with parchment paper on a baking sheet.

Ensure the pan is lined with parchment paper to prevent the gluten-free dough from dripping through the holes.

Brush the loaves with additional oil, if desired.

Create diagonal slices across the top of each bread loaf, spaced a few inches apart.

Allow the dough to rise for approximately 35-40 minutes, until it doubles in bulk but does not exceed the height of the French bread pan.

Bake in a preheated oven at 375 degrees for 30 minutes.

Increase the oven temperature to 400 degrees and bake for an additional 30 minutes until golden brown and crusty.

Remove the pan from the oven and check for doneness.

The bread should be light, crusty, and produce a hollow sound when tapped.

Remove the loaves from the pan and let cool completely on wire racks before slicing and serving.