1. Preheat your oven to 350 F (175 C). Line a standard loaf pan (8.5 x 4.5 inches) with parchment paper, leaving an overhang on the sides.

2. In a large mixing bowl, whisk together the almond flour, psyllium husk powder, coconut flour, nutritional yeast (if using), baking powder, sea salt, and cream of tartar. Whisk thoroughly for about 30 seconds.

3. In a separate medium bowl, whisk the eggs until well combined and slightly frothy. Add the warm water, apple cider vinegar, and olive oil (or melted coconut oil) to the eggs, and whisk again until fully incorporated.

4. Pour the wet ingredient mixture into the dry ingredient mixture. Using a sturdy spoon or spatula, mix quickly until a thick, sticky, and dense dough forms. Do not overmix; just combine until no dry streaks remain.

5. Immediately transfer the dough into your prepared loaf pan. Use a wet spatula or your wet hands to gently press the dough evenly into the pan and smooth out the top.

6. Place the loaf pan in the preheated oven. Bake for 50-60 minutes, or until the top is golden brown and the bread sounds hollow when tapped. A wooden skewer inserted into the center should come out clean.

7. Once baked, remove the loaf pan from the oven. Let the bread cool in the pan for about 10-15 minutes before carefully lifting it out using the parchment paper overhang. Transfer the bread to a wire rack to cool completely before slicing.