First, in a large mixing bowl, whisk together the gluten free flour, almond flour, tapioca flour, ground flaxseed, instant yeast, and salt.

In a separate bowl, combine the warm water, olive oil, maple syrup (or honey), and eggs. Whisk until well blended.

Gradually pour the wet ingredients into the dry ingredients, stirring well with a wooden spoon or spatula. Mix until a thick, sticky batter forms.

Transfer the bread batter to a greased 9-inch by 5-inch loaf pan. Smooth the top with a wet spatula.

Cover the pan loosely with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until doubled in size. Gluten free dough may not rise as much as traditional bread dough.

Preheat your oven to 375 degrees Fahrenheit while the dough is rising.

Once the dough has risen, place the pan in the preheated oven. Bake for 45 to 50 minutes, or until the top is golden brown and the bread sounds hollow when tapped.

Finally, remove the bread from the oven. Cool for 10 minutes. Then, transfer it to a wire rack to completely cool before slicing.