• Preheat oven to 350 degrees F / 177 degrees C.

Yeast

• In large bowl, combine 2 teaspoons active dry yeast and 2 teaspoons inulin powder. Pour ½ cup warm water into bowl and gently stir until well combined.
  2 teaspoons active dry yeast, 2 teaspoons inulin powder, ½ cup warm water
• Cover bowl with plastic wrap and let rest for five minutes until mixture becomes bubbly and foamy.

Dough

• In separate bowl, mix together 1⅔ cups almond flour, ½ cup flaxseed meal, 2 tablespoons collagen peptide powder, 1 tablespoon psyllium husk powder, 2 teaspoons xanthan gum, 2 teaspoons baking powder, 1 teaspoon garlic salt, and ¼ tsp cream of tartar.
  1⅔ cups almond flour, ½ cup flaxseed meal, 2 tablespoons collagen peptide powder, 1 tablespoon psyllium husk powder, 2 teaspoons xanthan gum, 2 teaspoons baking powder, 1 teaspoon garlic salt, ¼ tsp cream of tartar
• Mix 1 egg white, 3 eggs, 7 tablespoons butter, 5 teaspoons apple cider vinegar, and ¼ cup sour cream in another bowl until well combined. Add yeast to egg mixture.
  1 egg white, 3 eggs, 7 tablespoons butter, 5 teaspoons apple cider vinegar, ¼ cup sour cream
• Gradually pour dry ingredients into wet ingredients, stirring well until fully incorporated.
• Line an 8.5 x 4.5-inch loaf pan with parchment paper, leaving extra paper hanging over sides for easy bread removal. Spray with Cooking oil.
  Cooking oil
• Pour dough into prepared loaf pan and distribute evenly.
• Cover pan with a towel and let bread rise for 1½  hours until it reaches edge of pan.
• Bake bread for 30 minutes. Then, cover with aluminum foil and bake for an additional 45 to 55 minutes.
• Let bread cool in pan for five minutes before removing.