In a large mixing bowl, combine the yeast, ginger, inulin and lukewarm water. Mix together and allow to activate for 7–10 minutes — it will begin to bubble, and get foamy. If the yeast doesn’t activate, or get foamy, then you will need to start over. There are two reasons for this, your yeast could be too old, or the mixture is either too warm or too cold — yeast works best around 43°C.

While the yeast is activating, mix together the dry ingredients, almond flour, ground flaxseed, whey protein powder, psyllium husk, xanthan gum, baking soda, salt and cream of tartar in a separate bowl. Set aside.

Once the yeast has activated, whisk in the egg and egg whites to the yeast.

Gently melt the butter in a saucepan over a medium heat. Take it off the heat, add sour cream and apple cider vinegar  — this will simultaneously cool the butter, while heating the sour cream and vinegar. Whisk the butter mixture into the yeast mixture.

Using an electric mixer, add half the flour mixture into the wet yeast mixture, until smooth, then add the rest—the mixture will come together to form a soft ball.

Lightly wet your hands and divide the mixture into 8 uniform balls (wet your hands again as soon as the dough starts to stick). Place on a lined backing tray, cover with a damp tea towel and allow to proof (rise) for 1.5–3 hours, until the dough has about doubled in size — the speed of this process will depend on how warm your house is. If the dough isn’t rising, move it to a warmer place like an airing cupboard.

Before baking, preheat the oven to 180°C (356°F) and gently egg wash the top of the buns. Bake for 10 minutes, and cover with a piece of foil to stop them browning. Continue to bake for a further 15–20 minutes until cooked through and they sound hollow when tapped. Cool on a wire rack and store in an airtight container or freeze for later.

Enjoy toasted, with a slather of butter, as a sandwich or as a burger bun.