In a medium bowl, whisk together the almond flour, green banana flour, tapioca flour, coconut flour, sea salt and psyllium.

Heat water to 105 – 110 degrees F. Add the honey and stir. Add the yeast and let it stand 10 minutes. The yeast should bubble or foam – if it doesn’t – start over.

Add the egg and egg white to the dry ingredients, stirring to combine. Add the oil, stirring to combine. Add the yeast-water in a stream, a little at a time, stirring to incorporate until smooth. (Note: If you dump the water in all at once, you’ll have a lumpy dough). The dough should be sticky and moist. 

Place the dough in a metal or glass bowl and cover with a damp kitchen towel. Place in a warm spot to rest for 90 minutes.

Preheat oven to 400 degrees F. Place a large cast iron pan or pizza stone in the oven to heat.

Prepare a square of parchment. Using damp hands, smooth the dough into a ball and place on the parchment.

Score the top of the dough with a serrated knife, making ¼” deep cuts. Whisk together the egg wash and using a pastry or basting brush, brush onto loaf all over (this will make the crust chewy and golden).

Place the parchment with prepared round onto the preheated cast iron pan.

Return to oven and bake at 400 degrees for 15 minutes, then reduce heat to 375 and bake for an additional 30-35 minutes.

Let cool completely on a wire rack. (Note: Not fully cooling results in a gummy texture. Let the moisture redistribute and dissipate)

When completely cool, store in an airtight container.