Rustic cornbread gluten free

Place all the ingredients in the Bread Maker and knead until you obtain a homogeneous, uniform, and elastic dough.Leave to rest for 1 hour at room temperature covered with a cloth so it won’t dry out.Once rested, give the dough a slightly oval shape.Leave to rest for 30 further minutes and give it its final baguette shape.  Again, leave the dough to rest and ferment for a further 1 hour and 30 minutes.Afterwards, close the Bread Maker and bake in the preheated oven for 25-30 minutes at 392-428 ºF (200-220ºC).Once baked, leave the bread to cool on a rack.