In a small bowl, combine warm water, honey, and active dry yeast. Stir and let sit until foamy.

In a large bowl, whisk gluten-free flour blend, rosemary, salt, and garlic powder. Add foamy yeast mixture and olive oil. Mix until sticky dough forms.

Lightly knead the dough for 2-3 minutes. Cover and let rise in a warm area for 1-1.5 hours.

Punch down the dough, shape it, and place it in a greased loaf pan.

Preheat oven to 375°F (190°C). Bake for 30-40 minutes until golden brown and hollow when tapped.

Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm.