Line a loaf pan with parchment paper. Add the yeast and maple syrup to a large bowl. Make sure the water is only a little warm to touch. Pour water over yeast mixture, cover the bowl with a kitchen towel then allow to rest for 10 minutes. This step is to prove that the yeast has activated properly and will work. If it’s not bubbly, then throw it out and start again.

Add the almond flour, flaxseed meal, whey protein isolate, psyllium husk, xanthan gum, baking powder, salt, cream of tartar and ginger to a medium bowl. Whisk together.

Add the egg, egg whites, melted butter, and vinegar to the yeast mixture. Make sure that the butter isn’t too hot or it will scramble the eggs. Mix with an electric mixer for a couple of minutes until light and frothy.

Add half of the dry mix to the mixer. Then add the sour cream and finish with the last half of the dry ingredients.

Add the dough to the greased loaf pan. Use a wet spatula to smooth out the top of the batter. Cover with a towel then let sit for 60 minutes or until the dough has risen past the top of the loaf pan. The weather can greatly affect rise time. If the weather is cool, it may take longer, and if it’s hot it might happen very quickly.

Preheat your oven to 350F. Add the loaf pans onto a baking sheet. Place in the oven then bake for 45-55 minutes or until the crust is a deep golden-brown color. Add foil to the top of the pan after the first 20 minutes of baking. Just be sure to tent the foil so that it doesn’t prevent the bread from rising further.

Let the bread rest for 5 minutes then transfer it to a cooling rack. Do not slice it open until it has completely cooled, as it’s still cooking. Some deflation is normal. After cooling just slice and serve.