PSYLLIUM HUSKS VS POWDER - WHICH IS MORE EFFECTIVE ?

Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@payhip.com/Low...
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
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This tutorial video is to show you the differences between psyllium husk and powder.
I have been receiving comments here such as “why is my bread heavy, dense, wet, and sticky?” or “why is my bread hollow on top and dense at the bottom?” or “why did my bread not rise?” or “why did my bread turn purple?” These are some of the common problems faced with keto bread, and using too much psyllium husk is one of the main causes.
I discovered that quite a lot of people are using pre ground psyllium powder as it is more convenient. But there seems to be a lack of understanding about the differences between psyllium husk and powder, which is huge. Even though psyllium powder is more convenient, but it is super fine and concentrated. Hence, only a small amount is required. Most keto bread recipes provide measurement for psyllium husk based on self-ground husks (even though it's stated as ground psyllium husk). So, if a recipe calls for 27 g or 3 tbsp of self-ground psyllium husk and you use the exact same measurement for psyllium powder, the bread will be super dense, wet and sticky or the bread may fail and not rise properly.
I have been using self-ground psyllium husks all along because it is more suited for baking. But until recently, I started to experiment with psyllium powder as I wanted to provide a correct measurement so that you will have more success with your keto bread. Thanks to one of my subscribers here who gave me feedback that she had to reduce psyllium powder until 1 tsp, then only the bread turned out fine, so that really helped with my experiments. The dough may be soft, but it is fine as you can just pour it into the loaf pan. But if you are making keto buns that need to be shaped, you may need more than 1 tsp to get a firmer dough. So, I would suggest that you work backwards by adding 1 tsp of psyllium powder with the same amount of water in the recipe and gradually add a tiny bit more of the powder until the dough is just firm enough for shaping.
So, what is Psyllium husk? It is actually a plant based natural fiber. It acts exactly the way gluten does, as “glue”. Hence, it is a binding agent to hold everything together and provide elasticity to shape the dough. It also makes the bread more bread-like. Without it, the bread will be crumbly with cake-like texture. Certain psyllium husk may turn purple without affecting the taste, so if you experience this, you just need to try another brand and stick to it if it gives you good results. If you are wondering why we add hot or boiling water for keto bread using psyllium husk, it is to activate its glue properties, and as a result, the dough will bulk up.
it's important to note that the psyllium husks should be weighed after grinding.

[@secondchannel1395]

to all subscribers this lady is the real deal she knows what she's doing and saying, we should all support her and buy her book/s if you can afford it to support this channel but also for the time and money she has invested sharing these recipes that would otherwise for most of us not be known and have been costlty in the mistakes we would have made finding success in these bread and baking experimentations.

[@lowcarbrecipeideas]

Awww... thank you so much for the shoutout and support! I am grateful that you can appreciate all the hard work that content creators like us put in to bring value to our viewers ❤

[@TelesaE]

Agree

[@poohstar800]

Which one better for constipation/diarhea?

[@TinaRN]

Thank you, for this! I was so confused, because I thought my “whole husks” looked so tiny, already. I’m so glad I ran across this, before I used it without grinding it down further.

[@lowcarbrecipeideas]

So glad you found it useful! Thanks for your feedback ❤️

[@solangesharkie3852]

You took the words right out of my mouth!

[@happyfella_tak]

Thank you very much for this video!!! I stopped making bread because it never turns out like yours and now I understand why. I'll get the whole psyllium husk and will use it from now on. Thank you!

[@lowcarbrecipeideas]

So glad that this is helpful for you 😊

[@tooba1819]

I also had issues. Thank you so much I needed this! You’re so in tune with your subscribers and it shows!

[@lowcarbrecipeideas]

So glad you found my sharings useful. Thanks so much for your support and feedback ❤

[@sandy950]

I’m so thankful I come across your youtube. There are so many recipes that I craved for. You are the best!

[@lowcarbrecipeideas]

Awww... thank you ❤

[@microtyger]

Yes, a recipe for bread directed me here and I'm so glad it did bc Whole Psyllium Husks "look" like they're already ground. 👍👍👍

[@lowcarbrecipeideas]

Thanks! There's a huge difference between whole psyllium husks and preground psyllium powder. Any misunderstanding will lead to over use of psyllium husks thereby causing failures. Just grind the whole psyllium husks until half its original volume then weigh it. This is the best for baking.

[@tana7256]

The video everyone trying keto bread needs to watch, thank you

[@lowcarbrecipeideas]

So glad you found it useful! Thanks for your feedback ❤

[@IsabellaM._]

I make your coconut flax bread every week. At first the loaf was slightly wet. I Gradually, reduced the water and increased the baking time. Thank you 😊

[@loverself6360]

Can you tell me the amount of water and pysillium husk in gram please~?

[@lanamcquown3063]

This is a fantastic explanation of the difference between the two. I have been using the powder all along for cakes and cookies and had no idea their was a difference between self ground, ground, and whole. Thank you for sharing this knowledge.

[@lowcarbrecipeideas]

So glad you found the video useful. Thanks for your feedback ❤️

[@acheng9938]

I was wondering why my Keto bread always failed. Wet and not raising. I thought the whole husk was small enough and was the same as the powder. Now I know what was missing. Thank you so much for your education video. Very useful.

[@lowcarbrecipeideas]

So glad you found it useful! Thanks for your feedback ❤️

[@katalinasoto535]

You are awesome!! I haven't eat bread in a long time, now I can't get enough from these recipes ♥️

[@lowcarbrecipeideas]

Awww... so good to hear that! Thanks so much for your feedback and support ❤

[@muhziah]

Thanks for the precision. So just to be clear, we weigh out the 26g of self ground psyllium husk after having ground it, not before grinding it.

[@lowcarbrecipeideas]

Yes that's correct. Weigh after grinding

[@bibaolaitan5189]

@@lowcarbrecipeideas pls, i do exactly what you ask about the psyllum husk... but it never gets ready inside ... always comes out very moist as if it wasnt in the oven for an hour...

[@bibaolaitan5189]

@@lowcarbrecipeideas its never dry like yours always comes out unprepared... what excatly am i doing wrong

[@lowcarbrecipeideas]

@@bibaolaitan5189 Oh good you have seen this video. Are you using whole psyllium husks or preground psyllium powder?

[@bibaolaitan5189]

@@lowcarbrecipeideas whole psyllum husk that was grounded to half its size... its so terrible, that even when toasted thinly, it still feels moist in the mouth and yucky... Thank you for replying... i await your response...

[@KarenLeon457]

Thank you for explaining all this to us.❤

[@KD-lf5vn]

Thank you. A light bulb moment! I'm hoping for better results now.

[@akraen1858]

Hello from Norway! Just found your channel and wish to say thank you for informative and useful videos. It is hard to find certain ingredients here for keto/alternative baking so learning differences like this is very helpful. Subscribed!

[@lowcarbrecipeideas]

So good to hear that! Thanks so much for your feedback ❤

[@raginVocals]

I appreciate the explanation. I really gave up on psyllium husk powder because I wound up with all the problems that you mentioned (outside of purple) and said “enough is enough!” But now, I’m testing whether or not VWG is hindering my health journey and need an alternative for myself and my family. Thank you so much for taking the time and energy and expenses upon yourself in order to help us!

[@lowcarbrecipeideas]

So glad you found it useful and thanks for your feedback ❤

[@DayOwlify]

Thank you. This could make a world of difference.

[@emanzahran2772]

This video is coming in the right time I wanted many times to ask about the difference, thank you for the information and the feedback 👍👍👍🌹🌹🌹💖💖💖

[@lowcarbrecipeideas]

You're most welcome 😊

[@emanzahran2772]

@@lowcarbrecipeideas 😍😍🌹🌹thank you lovely

[@TheCliverguy]

Thank you dear for the valuable information 👏🏼👍🏼

[@terryolsson4145]

Thank you for teaching me.

[@lowcarbrecipeideas]

You are most welcome ☺

[@lilianabriceno4259]

Thank you very much. I miss the bread , I will try it following your recipe.

[@CandaceAllison]

Thank you so much!! Definitely helped me decide which route to go!

[@lowcarbrecipeideas]

Glad you found it useful and thanks so much for your feedback ❤

[@KetoFusion]

I used psyllium husk only once with terrible bloating reaction. I must've used wrong dosage. Need to rediscover benefits of husk and how to use it. I needed this video. Thank you so much.

[@lowcarbrecipeideas]

You're welcome 😊

[@rebeccasmith7154]

Thank you so much. I can see why I’ve had problems.

[@ziggiezag938]

Thank you, thank you, thank you! I'm going to try the recipe I got from you before with this new information, I hope I'll get much better results! Thank you again for all your hard work to give us such wonderful recipes!!!!

[@lowcarbrecipeideas]

Awww... you're most welcome! Thanks so much for your support ❤

[@latifaabul-khair7781]

I really love your channel .. very pleased by your keto bread I tried the hazelnut and the walnut breads .. I would love to get a receipt for keto tiramisu from you 💕👍

[@lowcarbrecipeideas]

Thanks so much for your feedback! I do have a keto tiramisu cake. Here's the link; kzbin.info/www/bejne/epO8e4SpbMaCrtk

[@latifaabul-khair7781]

@@lowcarbrecipeideas thank u soo much for replying .. and sharing the link 💕💕💕

[@christinebrigham4732]

Your keto almond flour bread recipe. It calls for 5 tablespoons of psyllium husk powder. Is that self ground Whole psyllium husk? Seems like alot. I thank you for helping us. I had been using the pre ground psyllium husk powder and it was too dense and didn’t rise. Can’t wait to try this recipe.

[@lowcarbrecipeideas]

Yes its self ground whole psyllium husks. In the past, I used more ground psyllium husks but I scaled down to 27 g or 3 tbsp for newer recipes

[@thors1fan140]

You’re always so thorough, and adorable!Greetings from my daughter Genesis, and myself, whom enjoy you, and your recipes.👌🥰

[@lowcarbrecipeideas]

Awww... thank you so much 💓 Am grateful for the support from your and Genesis too 🙏

[@karenn993]

Thank you so much for this very informative video. No one else explains it as well as you have done. I cannot eat those cake like breads that others promote.

[@lowcarbrecipeideas]

You're most welcome and thanks so much for your feedback ❤

[@secondchannel1395]

Hi I am new to baking keto bread can you suggest a beginner recipe. I have bought already the psyllium husk and I have the grinder also. thanks, I have a lot of lupin flour and also a big bag of oatmeal fiber in the cupboard so if I can get some recipes using those, would be also appreciated. but either way I am happy with whatever you recommend. thanks. your bread knowledge and ingredients for the keto recipes are informative and have made me think that it is possible to eat bread again without having to eat seeds only bread. i am eating the aldi low carbohydrate bread, it is full of seeds and is delicious, but it is still not the same bread i normally eat like sourdough or bread texture bread I used to eat. but your recipes are very close to the bread texture and ingredients that I would enjoy eating so thank you for your efforts and research! I think this is the channel the keto bread community has been waiting for but also for low carbohydrate cakes and desserts channel. you know your keto very well. could you also explain what are the best type of keto sugars that are good for baking.

[@lowcarbrecipeideas]

For a beginner, I would suggest that you start with keto buns as they are the easiest to make. Once you are more experienced, then you can proceed to loaves then yeast bread. Keto bread ingredients are quite complicated, particularly the psyllium husks so if used incorrectly, the bread will fail. I am glad you watched this video but I have a new video on baking tutorial part 1 about the main issue of keto bread i.e. psyllium husks. Here's the link and you can also check out my playlist on BAKING TUTORIAL to learn more so that you will have better success. kzbin.info/www/bejne/eoLbq3mOnNtso5I I have over 100 keto bread recipes so you can check out the BREAD playlist for Non-Vegan and Vegan recipes. For starters, you can try the almond buns and coconut flaxseed bun as they are the easiest and taste good. To check out the playlist, just go to my KZbin homepage and click PLAYLIST at the top of the page. Good luck!

[@fazkb5127]

Best recipe's channel I just found. Thanks

[@lowcarbrecipeideas]

Thank you 😊

[@barbarachen1428]

This video is SO helpful. Thank you. I'm about to try your new sunflower/flax bread.

[@lowcarbrecipeideas]

That's great! Thanks so much for your feedback ❤️

[@bonitajess4142]

Tq from Malaysia! Generous information. Be blessed .

[@lowcarbrecipeideas]

You're most welcome ☺

[@JoeKaye959]

That's amazing. I wish l could make a keto bread like that

[@viracle90]

Thanks for the video.... I don’t have a grinder and applied the same amount... my bread turned out to be wet and sticky... I bought a grinder and will try again...

[@lowcarbrecipeideas]

If you follow the instructions in this video you will have better success with the keto bread

[@rosacoria7539]

Thank you from México!!!...I am your super fan!!!..love your recipes!!!

[@lowcarbrecipeideas]

Awww... thank you Rosa and I appreciate your support ❤

[@monty-365]

Awesome info, thank you!

[@ellyse3385]

This is so helpful. Thank you.

[@ingridwalker8809]

Thank you for this informative video. It answers many questions and explains a lot.

[@lowcarbrecipeideas]

Glad you found it helpful thanks 😊

[@mellasone]

Thank you, this is an awesome video, it makes everything more clear. cheers

[@lowcarbrecipeideas]

So glad to hear that! Thanks so much for your feedback 🙏

[@crisma_]

I found out that my bread is wet and heavy because of flaxseed flour. I use to use psyllium husk with other keto flour and I don't have any problem😘

[@lowcarbrecipeideas]

Yes flaxseed flour can make the bread denser as its super fine and more concentrated. Hence the ratio needs to be adjusted. It's actually better to use self ground flaxseeds

[@chimawoo5032]

Thank you Elsie for sharing. Have a nice day and stay safe .👍😊

[@jpridie]

Thank you for the videos, I love all your videos, have a very merry Christmas and a happy New Year, from Canada.

[@lowcarbrecipeideas]

Thank you for your support ❤️ Merry Christmas to you too 😊

[@evelynmok2654]

Thank you very much for this video. It‘s an eye opener. 👍

[@lowcarbrecipeideas]

That's great! Thanks for your feedback ❤️

[@foonghingtye6950]

that was informative and helpful . no wonder, my loaf came out wet! i its as if, it just came out of the sauna. will readjust again until i get it right. many thanks again.

[@loverself6360]

Found the solution very helpful❤️

[@MyLifestyle-r5s]

Thanks for information 👍👍

[@cabininthewoods7326]

That you for this information.

[@lowcarbrecipeideas]

You're most welcome ☺

[@timswarthout2387]

Thank you for this video. It has opened my eyes a bit more. I tried the Sunflower bagels recipe, but it was a fail. Just saw that I bought the roasted seeds and now raw, not sure how much that affected my results. Plus, just today learned from a friend that living at 3000ft also affects baking so??? Any help would be greatly appreciated!

[@soundtracks6656]

Hi! Because water boils at a lower temperature at higher elevations, foods that are prepared by boiling or simmering will cook at a lower temperature, and it will take longer to cook. High altitude areas are also prone to low humidity, which can cause the moisture in foods to evaporate more quickly during cooking. You have to increase cooking time by 20%.

[@timswarthout2387]

@@soundtracks6656 Thank you for the reply, very much appreciated!

[@freeinFL]

Very helpful. Thank you!

[@buttercheeseloaf7205]

This is very helpful. Thank you and God bless..,

[@lowcarbrecipeideas]

So glad to hear that! Thanks so much for your feedback ❤

[@atoekkoesmoeryantati4291]

Thank you for sharing 💝

[@lowcarbrecipeideas]

You're most welcome 😊

[@doggie8763]

Can I ask please do you have a recipe for your loaf of bread ? in that video Thank you for the amazing explanation I was co fused prior to this to why ❤

[@lowcarbrecipeideas]

It's the almond bread recipe. This is the updated recipe; kzbin.info/www/bejne/d6epq6KAmcaVqKM Please check out the bread playlist as there are over 100 keto bread recipes using a wide variety of low carb flours.

[@askauntieamy]

Thank you

[@robert111k]

Great video. Very informative.

[@mrsmc2612]

Amazing video. Great teaching.

[@lowcarbrecipeideas]

Thank you ❤️

[@caroldurst1855]

Thank you...that is so helpful!

[@lowcarbrecipeideas]

Glad you found it useful thanks 😊

[@soundtracks6656]

Excellent video! Thank you.

[@lowcarbrecipeideas]

You're most welcome and thanks for your feedback ❤️

[@mianawan]

Quick tip: 1 TBSP of psyllium Husk Powder equals to how much whole psyllium husk?

[@riazhosseini563]

Thanks for sharing 🙏🙏 Amazing teacher

[@lowcarbrecipeideas]

My pleasure and thank you 😊

[@Desmondbratcat]

Good information thank you

[@kdaugherty5407]

Thank You. Most informative!

[@lowcarbrecipeideas]

You're most welcome ☺

[@Leni.cypriano52]

Thank you very much 🙏🙏🙏

[@lowcarbrecipeideas]

You're most welcome ☺

[@aymanrizk1926]

Thank you very much

[@80sBaby_]

So my issue is I need to grind mine did not know that this helps alot I will try to make bread again

[@jenniferjes8524]

Thank you very informative

[@solangesharkie3852]

Very informative. Thank you

[@lowcarbrecipeideas]

You're most welcome! Thank you for your feedback 🙏

[@Thekewlchuzz]

this is very helpful! Thank you!

[@lowcarbrecipeideas]

So glad to hear that! Thanks so much for your feedback ❤

[@pinehillart]

Thank you for this helpful video. I do have a question though. When you instruct to use, say, five table spoons of psyllium husk ground to half its volume, do you mean five tablespoons after grinding, or before grinding? Thank you.

[@lowcarbrecipeideas]

It's after grinding

[@nemanjacvijanovic2670]

Looks great. Do you have the whole recipe for this great bread?

[@lowcarbrecipeideas]

Here's the link to the video; kzbin.info/www/bejne/d6epq6KAmcaVqKM

[@poripipi]

amazing thank you

[@anneanne6077]

thank you so much I can't wait to try this tomorrow

[@tarinewton7296]

Thank you so much for this!

[@lowcarbrecipeideas]

You're most welcome! So glad you found it useful 😊

[@grandmalove6606]

Thank you that was great I enjoyed it I’m going to try it you did excellent to explaining God bless you wherever you are I am a proud grandma I care and love everybody I love you all too you go on with beautiful life good health and joy And prosperity 😍👏🙏💝

[@lowcarbrecipeideas]

So glad you found it useful ! Thanks so much grandma for the love and your feedback ❤

[@paulinewqi]

Thanks vv much for this informative video, really appreciate it...💖💝💐

[@lowcarbrecipeideas]

Glad you found it useful. Thanks so much for your feedback ❤

[@loverself6360]

I love your contents so useful~!! Have you ever tried keto bread recipe with oat fiber? Can I substitute 20g of coconut flour with same amount of oatfiber??

[@lowcarbrecipeideas]

Sorry I have not tried oat fiber 🙏

[@danitza.riquelme]

Thank u a lot for this video!!!!! If I'd find something like this a year ago definitely I would save a lot of money🤣 u cant imagine how many breads and cake I had to throw away 😪😭 only one more doubt. Did you try to reduce a bit the amount of liquids when u use psyllium powder? Maybe thats the final tip to reach same texture than with self grounded. Thanks a lot for ur super useful information! Love and hugs from Chile!

[@lowcarbrecipeideas]

Reducing the water and amount of psyllium powder wd cause more changes to the recipe and affect the size of the loaf. Hence I worked backwards by maintaining the same amount of water but reducing the amount of psyllium powder. Based on this experiment, it shows that 1 tsp of psyllium powder is even more concentrated than 26 g of self ground husks. Perhaps it can go below 1 tsp but I have not tried that. Thanks for your feedback ❤

[@Mar7th56]

I hope I have success with this a second time around when I used Ph for first time it’s was no bueno I will try your way I’ll let you know if it works Thankyou love your channel I will definitely try🙏🏽I love the way you explain about PH very esencial Thankyou

[@lowcarbrecipeideas]

So glad you found the tutorial useful! Thanks for your feedback ❤️

[@TheSuperstarize]

Thank you so much to share with us, do you ever make small sticky ball by using psyllium husk? Since Keto I miss sticky rice flour desert a lot with your experience I think you can help.

[@lowcarbrecipeideas]

I have not tried that but will look into it. Thanks for your suggestion 😊

[@jencollier8306]

I have to ask the embarrassing question about these ingredients causing constipation-? Anyone have this unpleasant side effect of coconut flour/psyllium combo?

[@thors1fan140]

Coconut flour has fiber, and so does psyllium. Remember Metamucil? It has it as an ingredient. So it’s weird that you experience constipation.🤔

[@ll0lllo493]

You are an angel from high up above.

[@lowcarbrecipeideas]

Awww... thank you ❤

[@ma.shirleyrelente693]

Hello! Im a new subscriber of your channel 😊 because for your Hazelnut Bread i really love hazel nut 😋 is true that hazel nut much on omega 6 fatty acid? ☹😞 What if i used C-LIUM FIBER...

[@DavidSmith-vz9uu]

I finally found whole psyllium husk at Walmart, it's the brand called (now) that is in your video except it says (whole psyllium husk) on my bottle for just under $10, will that work for baking and should I grind it to half it's volume?

[@lowcarbrecipeideas]

Yes, whole psyllium husks are the best for baking. Just grind into half its original volume, then weigh it as shown in the tutorial video.

[@DavidSmith-vz9uu]

@@lowcarbrecipeideas Great! I'm so happy I got my hand on whole psyllium husk finally! And thank you for your advice and KETO baking recipes. 🙂

[@lowcarbrecipeideas]

@@DavidSmith-vz9uu You're most welcome 😊

[@slurpingsherry]

Hello from across the strait... Singapore! First, I'm so thrilled to have found your channel. It's amazing and unique as it's not just beautifully and succinctly presented but also Asian. You really deserve more viewership and I'm sure it will happen soon. That said, I watched your original video on the Keto Yeast Almond flour bread and came to this video through a link there: Question: In this video you mention self-ground Psyllium husk powder = 26 g in 240 ml water, whereas in the original video you mention it to be 45 g = 5 tbsp psyllium husk in 170 ml water. So I'm rather confused. Can you please help to clarify? Thanks.

[@lowcarbrecipeideas]

Hi so nice to meet someone from a neighboring country here. Thanks so much for your support 🙏 In my earlier recipes I used more ground psyllium husks but in my newer recipes, I have reduced the amount of psyllium husks. The reduced amount still works and the bread is less dense. So either one you follow will still work. Hope this helps 😊

[@alanacreates]

PLEASE CLARIFY: When your recipe says 3 TBSP psyllium husk (ground to half volume)... does that mean measure 3 tbsp and grind down to 1.5 tbsp to put in recipe? or does that mean measure 6 tbsp and grind down to 3 tbsp to put in recipe? ty for your help!

[@lowcarbrecipeideas]

Sorry, please weigh after grinding. You can grind in bulk and store in a container in the fridge so when you want to use, just weigh out the amount you require.

[@alanacreates]

@@lowcarbrecipeideas ty for the quick reply, in which you mentioned fridge storage... I thought psyllium is a pantry dry good? is there a special reason to keep it in the fridge? do you do that for both whole husk and store ground? or only self-ground?

[@lowcarbrecipeideas]

@alanacreates I live in a hot and humid climate so I store most of the ingredients in the fridge or freezer. Before opening, I store the package ms at room temperature but after opening and grinding, I just store it in the fridge. If you have a cool and dry climate maybe you can store in the pantry

[@cathypang1984]

Hello, have you any recipes using lupin flour? Also, I love to find out where did you buy your large grinder from? Thank you.

[@lowcarbrecipeideas]

I only have 1 recipe with lupin flour and here's the link; kzbin.info/www/bejne/r3qtq2pmh6d-iLc I bought the multi grinder for online from Lazada Malaysia

[@susantaylor8507]

I have a recipe that causes form psyllium seed husks

[@vivianyii4762]

Thank you for the information and hope you can help to answer this question: can i use psyllium husk to made the keto bread? Not powder

[@lowcarbrecipeideas]

Yes, whole psyllium husk is best for baking. But you need to grind it until half its original volume then weigh it. This is very important for it to absorb the water more effectively

[@elizabethloh7560]

Is there a recipe for your loaf bread? Look so good

[@AccioPadfoot12]

I only have the store-bought powder, so I will try 1 tsp of it. Should I bake a little longer to better dry it in the centre?

[@lowcarbrecipeideas]

Yes, 1 to 2 tsp of preground psyllium powder should be good enough. For load bread, it can be a lesser amount as it doesn't matter if the dough is soft as you could just transfer into the pan. For buns, you may need a bit more as you need the dough to be slightly firmer in order to shape the dough. But just until you can shape the dough is good enough. 1 hour is enough to cook the bread. You can rest the bread in the oven after baking for about 30 mins to 1 hour. Just remove bread from the pan and let it sit on a sheet pan, then rest in the oven with heat turned off. The residual heat can help to dry the crumbs.

[@AccioPadfoot12]

@@lowcarbrecipeideas I followed the recipe for your oat fiber flaxseed bread exactly - using the 1 tsp psyllium husk powder but adding 1/2 tsp alu-sweet for browning. I used NuNaturals Oat Fiber, Bob's Red Mill Golden Flaxseed Meal, Vivanaturals Organic Psyllium Husk powder (did not turn purple this time), and a store brand of new baking powder freshly opened. And the salt. I used egg whites instead of powder, and weighed ingredients on a scale. Baked for one hour; let cool on rack in open oven for about 30 minutes, transferred to wire rack for over two hours and finally sliced. It didn't rise at all - I did use almost boiling water to activate the psyllium. It's dense and moist but that wouldn't be a deal breaker if it had risen. I also do not like the taste, which I cannot find how to describe. It's just blah. I'm glad I tried it though; it's a learning experiment. I just have to assume that the brands of products I have on hand work differently to the ones you have. I'll dry it out and perhaps make some bread crumbs for meatloaf with it; I need some of those.

[@lowcarbrecipeideas]

@AccioPadfoot12 That's strange because oat fiber and ground flaxseeds rise so well with rising agents. I have received feedbacks with pictures from people who tried it from other parts of the world and it worked wonderfully. I have reposted them as well. Did you grind the flaxseed meal into a finer texture?

[@AccioPadfoot12]

@@lowcarbrecipeideas It wasn't coarse; I checked it before using; it's a fine powder. I know I used all the ingredients in the right weights/measurements, and humidity is normal, no barometric issues, so I'm chalking it up to the particular oat fiber or flaxseed meal brand. I am glad others are getting better results! Thanks for your expertise and advice.

[@huimintsai1876]

Elsie, Thanks for sharing so I knew what I did wrong. Have you tried using the "whole husk" instead of self-ground psyllium husk? Wondering how it affects the texture of bread.

[@lowcarbrecipeideas]

The reason we grind the husks until half its original volume is so that it can absorb the water more effectively. Hence, if you use the whole husks the water will not be absorbed properly so you will end up with a dense and wet bread

[@shamsaaraf5190]

@@lowcarbrecipeideas that's what happened to me but I've ground the psyillium husk to a powder. If anything I've ground it too much but still had a wet dense bread. Maybe I added too much water? The dough seemed too hard so I added all the recommended water but not sure if that was the problem

[@billyjugend5360]

Do you have a reception for the bread..? I cannot find any that is easy and tasty. Thank you.

[@mentaritravel1004]

wow this is interesting! how do they loose half of their weight? I think its better to buy powder form as that will yield more, right?

[@lowcarbrecipeideas]

Thank you! When you grind them they become finer so will reduce in amount. Grinding down by 50% is the most effective for absorbing the water. While preground psyllium powder is convenient but it is super concentrated so it tends to make the bread denser, wetter and stickier if too much is used. I highly recommend using whole psyllium husks and grind down to half its original volume which is the most effective for absorbing the water.

[@mentaritravel1004]

@@lowcarbrecipeideas thank you for your reply

[@mentaritravel1004]

@@lowcarbrecipeideas oh and also, I think the grinding standard is mesh? I saw some product with mesh 40 and mesh 60

[@summerlsllow7812]

Hi, I’m abit messy now. So if I use 15gram psyllium husk. How much psyllium powder should I use?

[@lowcarbrecipeideas]

If you use pre ground psyllium powder, only 1 to 2 tsp is required as it is very concentrated. If you use too much, the bread will be denser, wetter and stickier

[@Justmy2sents]

Hello Elise, I have the whole physillum husk. It is the (NOW) brand like the one you demonstrated here. Did I understand you correctly for the powder you use 1 table spoon instead of using the recommended amount in the recipe. Should I try grinding the powder to make it finer or just use 1 tsp as you stated. For example if your recipes calls for 2-3 tbsp of the physillum husk that you use, i would only use 1tbsp of the powder is that correct? Thanks God bless.

[@lowcarbrecipeideas]

That's great! Self-ground psyllium husks are the most suitable for baking. If you're using preground psyllium powder, only 1 to 2 tsp (not tbsp) is required, and even then, you will find the crumb is more sticky.

[@Justmy2sents]

Hello Elise, I'm sorry to say, but I feel a little dence about the psyllium husk. The one I have is the (Now brand) in the orange and white package. It says whole psyllium husk on the package. It's not a fine dust powder it's more like a fine coarse gritty powder. I see you use lovers earth brand is that the same as the now brand as far as the ground consistency . Thanks ​@@lowcarbrecipeideas

[@lowcarbrecipeideas]

@michaelwalters5861 If you're using whole psyllium husks, that is the best for baking. But you need to grind it as shown in the tutorial video until half its original volume, then weigh it. There's a huge difference between whole psyllium husks and preground psyllium powder, as explained in the video. I do not use preground psyllium powder in my Keto bread as it is super concentrated. But because some people get confused between the two and use the wrong measurements so that's why I made this tutorial video. I live in Malaysia so the brand of psyllium husks I used could be different from yours. When you get the psyllium husks right, it will be a game changer.

[@CarolAnnNapolitano]

Sweet lady

[@donnacrimmins789]

All my keto breads the texture is like rubber. Maybe this is the problem.

[@alghanimaa]

hello, why not just go with weight (say in grams) and not worry about volume? So, if the required weight is 27 grams, then grind some whole psyllium husks and weigh 27 grams of the resulting powder to use in the recipe.

[@lowcarbrecipeideas]

The reason we grind it until half its original volume (50%) is because that consistency is the most effective for absorbing the water. If you grind too little or too much, the result is very different and not something that we want.

[@timothy790110]

it still incredibly confusing regarding the psyllium powder, which is readily available. should we subs half? 1/3?

[@lowcarbrecipeideas]

If you're using preground psyllium powder, it's mentioned that you only need 1 to 2 tsp as it is very concentrated. Too much psyllium powder will cause the bread to be dense, wet, sticky, and unable to rise.

[@inspectorfunk]

so if a recipe calls for 3 tablespoons of psycillium husk ..but i have the powder form ?? i should use less than 3 table spoons ?? the last time i tried to make this keto pita. it turned out purple ish black...and the texure was gummy and gooey ...not very pleasant.

[@lowcarbrecipeideas]

Yes, for preground psyllium powder only a small amount of 1 to 2 tsp per loaf of bread is required as it is very concentrated. Turning purple in caused by certain psyllium husk so you just need to change to another brand.

[@inspectorfunk]

@lowcarbrecipeideas thank you for the response. I might look for one that is specifically meant for baking on Amazon. I know they exist 🤣. I bought the powder from my local supermarket even though the other kind was also available:( not knowing the powder form isn't necessarily the best for baking or has some cons . 😑 but now I do thanks to your video.