Almond Flour: Make sure to use blanched almond flour (which is blanched almonds that have been ground into a fine flour), and not almond meal (processed whole almond with their skins on) for a lighter texture.

Psyllium Husks: I used whole psyllium husks in this recipe, but if you only have access to psyllium husk powder, you can substitute the whole husks with 2 1/2 tablespoons of psyllium husk powder instead.

Baking Powder: Baking powder is the main leavening agent here, so much sure to add it in.

Yeast: In this recipe, the instant dry yeast is primarily used to enhance the dough with the flavor of traditional bread rather than to create volume or texture.

Egg Whites: I used 3 egg whites but you can also use 2 whole eggs instead.

Warm Water: The water should be lukewarm but not hot (approximately 105F to 115F) to properly activate the psyllium husk.

Apple Cider Vinegar: I used apple cider vinegar, but you may also use white wine vinegar or lemon juice instead.

Sesame Seeds: I like sprinkling sesame seeds over the dough for texture and appearance. In this case, I’ve used brown sesame seeds, but you can also use white sesame seeds, black sesame seeds or a mixture of white, black and brown seeds instead.

Egg Yolk: Brushing the tops of the dough balls with egg yolk helps to create a more golden brown crust once the almond flour buns are baked.

Storage: Keep in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week.