1. Activate the Yeast: In a large mixing bowl, combine the warm water, active dry yeast, and honey (or maple syrup). Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This foaminess indicates your yeast is active and ready to work.

2. Combine Wet Ingredients: Add the active gluten-free sourdough starter, olive oil (or melted coconut oil), and apple cider vinegar to the yeast mixture. Whisk everything together until well combined. The mixture will look a bit cloudy.

3. Mix Dry Ingredients: In a separate medium bowl, whisk together the almond flour, tapioca flour, coconut flour, psyllium husk powder, and salt. Make sure there are no lumps and all ingredients are evenly distributed.

4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing with a sturdy spoon or a stand mixer with a paddle attachment on low speed. Continue mixing until a thick, uniform dough forms. The dough will be sticky, which is normal for gluten-free bread.

5. First Rise: Lightly grease a 9×5-inch loaf pan. Transfer the dough into the prepared loaf pan, smoothing the top with a wet spatula. Cover the pan loosely with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot for 1 hour 30 minutes, or until the dough has noticeably risen and looks puffy. It won’t double in size like traditional wheat bread, but it will expand.

6. Preheat Oven and Bake: While the dough is rising, preheat your oven to 375 F (190 C). Once the dough has risen, remove the cover and place the loaf pan in the preheated oven. Bake for 45-50 minutes, or until the crust is golden brown and the internal temperature reaches 200-210 F (93-99 C) when checked with an instant-read thermometer.

7. Cool Completely: Once baked, remove the loaf from the oven and immediately transfer it to a wire rack. This is a crucial step: let the bread cool completely for at least 1-2 hours before slicing. Slicing too early will result in a gummy texture. The bread will firm up as it cools.