Pre-heat your oven to 350°F (180°C) then butter and line a 9x5 inch loaf tin with parchment paper. Set aside. 

In a large bowl combine the almond flour, psyllium husk*, baking powder and salt.

Add the egg whites and apple cider vinegar to the dry ingredients with an electric mixer on medium speed until a paste-like dough is formed.

While mixing on low-speed, stream in the boiling water. Turn the speed up to high and mix for about 30 seconds, or until the dough forms and elastic play-dough like mixture. Be careful not to over-mix! 

Transfer the dough to the prepared baking tin and smooth the top. Lastly, sprinkle over the sesame seeds. 

Bake the bread for 55-65 minutes or until the top has risen and puffed up like a traditional sandwich loaf.

Remove the bread from the oven and allow to cool slightly before transferring to a cooling rack. (Note: this bread has a tendency to fall or deflate a little once out of the oven. Please see my update above the recipe)

Once cooled slice and enjoy! Store the bread covered at room temperature for 2 days. After 2 days I suggest storing it in the fridge for no longer than another 2 days.