Combine the yeast, warm water and 1 tablespoon of the honey in a small bowl. Stir it and set the mixture aside for a few minutes until it bubbles slightly.
Mix the almond flour, tapioca flour, arrowroot powder, psyllium husk and salt together in a medium bowl and set aside. In an electric mixer, beat the eggs until light and fluffy. Add the flour mixture, shortening and the rest of the honey and beat until well combined. Lastly add the yeast mixture.
The dough will resemble a cake batter. Cover it and put it in a warm place for about an hour until it doubles. In the meantime, grease a loaf tin (here I have used a challah mould) and when the mixture has doubled, transfer it to the loaf tin and leave it to prove again in a warm place for about an hour.
Finally, place it in an oven pre-heated to 180C for 30 minutes until nicely browned.
Andy’s Sugar Safe Tips:
The high protein and fibre content of this loaf will lower its glycemic index, helping to stabilise blood sugar fluctuations, keeping you full and focussed and satisfied throughout the day!