Prepare a 10x5-inch loaf pan by greasing with olive oil and lining it with parchment paper. Then set aside.
In a large bowl, whisk together 2 cups of the millet flour, the tapioca starch, arrowroot powder, flaxseed, psyllium, and salt.
In a small bowl, add the eggs, 1/4 cup oil, honey, water, and yeast. Whisk until well combined.
Make a well in the dry mixture and pour the wet mixture into the center. Using a spatula, fold in the wet mixture until well combined.
If dough feels too sticky, add the remaining millet flour, about 2 tablespoons at a time.
Grease a large bowl with oil. Scrape the dough into the greased bowl and oil the surface of the dough. Cover lightly and set on the counter at a room temperature of about 70-72℉ until the dough has doubled.
Knead well with a light dusting of flour. Preheat oven to 375℉ and rest dough for 30 min. Transfer to a greased pan and bake for 40-45 min.
Allow to cool completely before slicing.
