In a medium-size bowl, combine the Fu-ttage Cheese, water, olive oil, sugar, and salt.

In a large-size bowl, combine the yeast, onion, wheat gluten, whole wheat flour, and ½ cup (80 g) of the brown rice flour.

Stir the wet ingredients into the dry.

Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable.

Add the remaining ½ cup brown rice flour if the dough is too wet.

Shape into a ball.

Lightly coat a large-size bowl with canola oil and turn the dough around to coat.

Cover tightly with plastic wrap and let rise until doubled, 60 to 90 minutes.

Preheat the oven to 375°F (190°C, or gas mark 5).

Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.

Punch down the dough.

Divide into 4 equal pieces.

Flatten each piece into a small rectangle and roll each tightly into the shape of a baguette.

Place the baguettes in the prepared baking pan.

Cover with plastic wrap and let rise for 30 minutes.

Remove the plastic wrap and bake for 24 minutes, until the baguettes are golden brown and sound hollow when tapped.

Let cool on a wire rack.