In a large mixing bowl or the bowl of your stand mixer, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.

In a separate bowl, whisk together the gluten-free flour blend, salt, and psyllium husk powder. Ensure they are well combined.

Add the eggs, olive oil, and apple cider vinegar to the activated yeast mixture. Mix on low speed until just combined.

Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Once all the flour is incorporated, increase the speed to medium and beat for 5-7 minutes. The dough will be sticky and more like a thick batter than traditional bread dough.

Grease a standard loaf pan generously with olive oil or cooking spray. Scrape the dough into the prepared pan, using a spatula dipped in water to smooth the top evenly.

Cover the loaf pan loosely with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 45-60 minutes, or until it has nearly doubled in size and reached the rim of the pan.

While the dough is rising, preheat your oven to 375°F (190°C).

Once risen, remove the cover and bake for 40-50 minutes, or until the crust is golden brown and the internal temperature of the bread reaches 205-210°F (96-99°C) on an instant-read thermometer. If the top starts browning too quickly, you can loosely tent it with aluminum foil.

Remove the bread from the oven and immediately turn it out onto a wire rack to cool completely before slicing. This step is crucial for achieving the best texture.