Preheat your oven to 350°F / 175°C.
Line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt until thoroughly combined.
Add the egg whites and apple cider vinegar to the dry .
Mix with a spatula or electric mixer until a thick, paste-like dough forms.
While mixing on low, slowly and carefully pour in the boiling water.
Mix until the dough comes together.
Don't over-mix; it will thicken as it rests.
Wet your hands slightly to prevent sticking and divide the dough into 4-5 equal portions.
Shape each portion into a small baguette log and place them on the prepared baking sheet, leaving space between each one.
Bake for 50-55 minutes, or until the baguettes are firm to the touch and sound hollow when tapped on the bottom.
Let them cool on a wire rack before slicing. They are delicious warm but will develop a better texture once fully cooled.
