Preheat oven to 350°F (175°C). Grease an 8×4 inch loaf pan with oil or butter and line with parchment, leaving overhang on the long sides for easy removal. This is important — almond flour bread sticks tenaciously to unlined pans.

In a large bowl, whisk together the almond flour, tapioca starch, baking powder, salt, and psyllium husk powder until fully combined. Almond flour clumps easily — break up any clumps with your whisk or fingertips before adding wet ingredients.

In a separate bowl (or blender), combine cottage cheese, eggs, apple cider vinegar, and oil. Whisk vigorously (or blend) until the cottage cheese is as smooth as possible. Some small lumps are fine. The vinegar activates the baking powder slightly and adds a subtle tang that rounds out the almond flour's sweetness.

Add wet ingredients to dry and stir until just combined — about 20 strokes. Don't overmix; it doesn't build structure here and can overdevelop the psyllium gel, making the batter stiff. The batter should be thick but pourable. Pour immediately into the prepared loaf pan.

If using seeds, scatter them on top and press lightly. Bake at 350°F (175°C) for 45–50 minutes. At 35 minutes, check the top — if it's browning too fast, tent loosely with aluminum foil. The loaf is done when a toothpick inserted in the center comes out clean and the internal temperature reads 200–205°F (93–96°C).

Cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a wire rack. Cool for 1 hour before slicing — unlike yeasted GF bread, this one sets faster, so 1 hour is sufficient. Cutting hot will give you a wet, crumbly slice.