1. Combine gluten-free flour blend, tapioca flour, and salt in a large mixing bowl. Whisk until the ingredients are well combined.

2. Mix warm water, around 37.8°C or 100°F, yeast, and honey in a separate bowl. Let the mixture sit for 5-10 minutes until the yeast is activated and frothy.

3. Add the yeast mixture to the dry ingredients and mix until a shaggy dough forms.

4. Knead the dough for 10 minutes until it becomes smooth and elastic.

5. Add the olive oil and mix until it's fully incorporated into the dough.

6. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.

7. Preheat your oven to 220°C or 425°F.

8. Punch down the dough and shape it into a long, thin baguette.

9. Place the baguette on a baking sheet lined with parchment paper, and bake for 25-30 minutes, or until the bread is golden brown and crispy.

10. Let the baguette cool on a wire rack before slicing and serving.