In a medium bowl, whisk together the warm water, honey, active dry yeast, and whole psyllium husk. Set this aside for 10 minutes. The yeast needs a warm, sweet environment to bloom, and the psyllium husk needs time to absorb the water and form a thick gel. This gel acts as the gluten substitute, providing structure and flexibility.
In the bowl of your stand mixer, whisk together the sorghum flour, millet flour, tapioca starch, potato starch, salt, and baking powder. Thoroughly blending the dry ingredients prevents pockets of dense starch in your final baked loaf.
Add the room temperature eggs, olive oil, and apple cider vinegar to the dry mix. Cold eggs will shock the yeast and slow down your rise, while the apple cider vinegar acts as a dough conditioner, softening the crumb and giving the yeast an extra boost.
Pour the thickened psyllium gel into the stand mixer bowl. Attach the paddle attachment (not the dough hook) and beat on medium-high speed for exactly 5 minutes. The dough will look like thick, sticky cake batter, not a traditional elastic dough ball.
Scrape the batter into a greased and parchment-lined 9x5 inch loaf pan. Smooth the top with wet fingertips. Cover loosely with a damp towel and let it rise in a warm spot for 45-60 minutes, or until the dough just reaches the rim of the pan.
Preheat your oven to 375°F (190°C) while the bread rises. Bake the loaf on the center rack for 55 to 60 minutes. The crust should be deeply golden brown, and the internal temperature must reach 205°F to 210°F.
Remove the bread from the pan immediately and transfer it to a wire rack. You must let it cool completely (at least 2 hours) before slicing. Cutting into hot gluten-free bread will instantly turn the crumb gummy and ruin the texture.
