*Additional Info / Discoveries:* - One big advantage to grinding your own psyllium husk powder versus using psyllium husk powder is that it decreases the net carbs by more than 67% versus using psyllium husk powder. - Also, grinding your own leads to a lighter color in your baked goods. I'm unsure if this can keep your baked goods from turning purple when combined with baking powder that contains aluminum. - If you use psyllium husk powder, always mix it with your other dry ingredients before adding your wet ingredients to avoid clumping.
Absolutely LOVE ALL of your scientific experiment type videos. These are more helpful for me than all the recipes, however, recipes are excellent as well. I vote you make a playlist with all of the experiment videos (including blood glucose testing, resistant starch, comparisons of different brands of the same item etc). Than those of us who want to geek out can just watch all the science fair experiments one after the other! Terrasoul psyllium husk powder is 4g carbs 4g fiber, 0 grams net carbs. Viva brand psyllium powder (which I wouldn't recommend) is also 4g carbs 4g fiber 0 net carbs. Also, the now brand linked in the description has 1 net carbs per TBSP or 9g, according the nutrition label image currently on Amazon as of Nov. 30, 2020. That makes a whole lot more sense than 1g net carbs per tsp.
I've used whole psyllium husk in making bread along with almond flour, coconut flour, arrowroot powder and xanthan gum and the bread was tooo soggy! I reckon you could reduce the qty of xanthan and psyllium and water to some extent. I then tried psyllium powder along with the same keto flour above and the bread came out much better only a little dense! Therefore, I've now decided to using 1/3rd the amount of psyllium powder as before (not using whole husk) along with the same amt of xanthan gum and a little extra arrowroot powder.
UPDATE: grinding in an electric wheat grinder does work whether using whole psyllium or wanting to make the powder a finer grind, it works. It does not however get nearly as light as the Terrasoul brand nor as smooth. The Terrasoul is off white and silky smooth. Still I definitely recommend running any brand other than Terrasoul through the wheat grinder instead of coffee/spice grinder or bullet style blender attachment if you have one already. Still once I've used up the now brand that I have, I will be using Terrasoul only. It is in stock now (Sept 2021) and has been for about a year now. LOVE this video. This is exactly the kind of thing I'm always doing. I did one where I tested psyllium against xanthan, gelatin, acacia, and konjac at different concentrations mixed in water. I even used the pieces of paper to label them like you did. I'm always experimenting out of curiousity. I think color has more to do with the brand and possibly age as well. Viva and Anthony's are very dark. Viva has aLOT of reviews commenting on the purple color from the get go and that was my experience also. Now brand is pretty light until it gets old. Terrasoul (out of stock everywhere) is the lightest, most finely ground, with no grit at all. I currently have new bags of terrasoul and now which I switched to keeping in the freezer. Now brand was good with nothing purple until about 10 months after opening the bag, and the purple was more pronounced the longer I left the dough sitting before cooking my tortillas (no baking powder). I had made a few batches all at once of the same recipe but was testing mixing procedures and purple was more pronounced in the batches that sat longer. No matter how long I grind it, I can't get the psyllium anywhere close to the fine grind of terrasoul. I plan to test it in my wheat grinder but made the mistake of putting erythritol through it to make powdered erythritol to see if it would be smoother than the stuff I do in a spice grinder. It is more smooth. However it also melts. The blades are now bound up. Once I get it taken apart and cleaned up I will try running the psyllium through on the finest setting.
Was the konjac in powder form? I've actually been looking for it for awhile and curious how it works when used. Because I use the konjac noodles fairly often.
People uninterested in the science behind baking will never truly make excellent baked goods... it's how you know how to achieve the results you're looking for. Thanks for the video!
This is the reason I don’t bake. I do a lot of cooking, but cooking is an art - baking is a science. I can futz around while cooking, but baking requires precision in measurements, ingredients, temperature and time. Screw up any of those and you get a mess (or something other than intended).
Its volume vs weight issue with this. This is why weight measurements for cooking/baking is better than volume. The grind determines the surface area of the psyllium, so the rate of hydration is greatest for powder and least for husks. Great video and awesome t-shirt!
Nice experimental setup. When ketofying stuff it is important to understand the tools in your tool box. Psyllium husk and xanthan gum are key players along with coconut flour and almond flour. Keep up the great work.
Great video, and very informative. I'm not a baker, that always was my wife's forte. But since i went keto, about 6 months, I like trying out yours and others recipes. I was telling my wife a few days ago i would like to find out what some of the things everyone uses does. Bingo.... You do a video on just that topic. My interest has peaked even more. Thanks................
I usually cannot eat anything with psyllium husk powder. It tastes like dirt to me but love to try new things for my keto husband. I bought the whole psyllium husks to try the burger rolls. You have sparked an interest in me that maybe using whole or grinding my own will reduce the dirt taste I get. If not. Andy will enjoy them and that is cool. Ty
I'm looking forward to trying my tortilla recipe again with home ground psyllium husk. I think the lighter color will be a nice touch (make it at least appear more like a real tortilla). I'll be curious to hear/read your results.
@@SeriousKeto yes. I've made the tortillas multiple times now and Andy loves them. I took one bite out of one and said..they are good..nice texture.. but the psyllium husk powder I was using comes in a little can.. probably crumbly stuff. Doesn't turn purple though! Lol
@@SeriousKeto so.. my psyllium powder was really dark but this was so much lighter like you said. I had a burger with your burger buns and had no problems at all. Lesson learned from a newbie keto. Thank you for opening my eyes to different products from different vendors. New whole world just opened up. Btw. Threw that nasty psyllium husk powder in the trash can. Woot!
Your video has come at the right time for me. I bought the powder and thought I made a mistake and so I bought the whole psyllium husk. I'm glad that I can watch the results and use that accordingly to how I want to bake things. Thanks for an excellent video.
I really enjoy the variety of content on your channel. Recipes are great, but knowing the how/why factor allows more directed experiments on my end. Very cool and much appreciated.
There's actually a conversion. 1 Tablespoon Whole Psyllium Husks is equal to 1 Teaspoon Psyllium Husk Powder, and I don't remember exactly, but I think the 1 tsp PSP requires more fluid than the Tbsp of whole husks (in recipes). In the correct amounts of each type, they should behave similarly. :) Finding information on whole husks vs powder is difficult, so thank you for doing this experiment!!
Very nice Steve! When you mentioned nan it really caught my attention. My family loves Indian food, but of course, I can't have store-bought nan, grains, carbs! I can now see Tiki Masala, Coconut Korma, and other tasty curry dishes as a possibility. Thank you!
This is a fantastic video! I bought some psyllium husk recently with the expectation that I would also do the same type of experiment between the whole psyllium husk versus grinding it myself, so you just saved me some time. However, since you made the comment about naan bread, that is what I'm going to try! That would taste delicious with a little garlic butter on it and maybe if you flipped it so you get more of a crispiness on the outside on both sides, that would make a difference.
Great science project video. Not sure what to do with the information as a nonbaker. It does tell me to follow recipes exactly when using psyllium for a better turn out. My previous attempts using the powder turned purple. I didn't care cause it still tasted good. Thanks for taking the time to test these variables out Steve.
Interesting. I've cooked/baked with psyllium husks for a few years now. I didn't even know you could buy psyllium husk powder pre-ground and packaged. I've always just ground my own in my NutriBullet. Good to know the carbs are less than packaged pre-ground. I think the lighter colour is more appealing as well. Thanks for an interesting video again!
Hi Steve. I am still binge watching your videos. A lot of older ones and I still say you have the best videos on keto. I love how you explain things. Thanks for sharing everything
I used ground psyllium with coconut flour to make a tortilla/pita type bread and it turned my tortilla purple! And yes very slimy. I thought I could sub the whole and ground. Thank you so much for this class.
Fantastic video!!! Thank you! All new Keto bakers need to see this video. I ruined so many bread recipes before finally learning there was a difference between whole husk and powder.
Thanks for all this information and testing Alton I mean Steve. When I first started Keto a few months ago I felt I was just following recipes without understanding ingredients. Your info has helped me a lot.
I am officially a new subscriber. Due to TERRIBLE food allergies, I keep to strict a plant-based, gluten-free diet, and I basically cook and bake about 95% of my own foods. I am always looking to understand my ingredients better, in order to prepare tasty and varied foods for myself. This video really helped me understand this ingredient better in order to use it more appropriately. Thank you so much!!
I’m not a baker I do it out of necessity because I’m keto for the past two years. So I tell you how fabulous this video was it was a video that I definitely needed but didn’t know it! I am definitely going to try the psyllium husk in a spice grinder for my next peanut butter cookies because they are just too crumbly. Exactly why we all subscribe to you you do things that we don’t wanna do 😆 🥞
How did I miss this one?! I love the experimentation, the why’s and how’s. When America’s Test Kitchen first started they used to do a lot more of this and I found it so interesting!
This is incredible! Grateful to have found your channel. Very informative. America’s Test Kitchen needs to take a note. It’s beyond me why they haven’t delve into Keto or at minimum addressing how to work with nut flours, sugar-free sweeteners, and baking/cooking additives when doing low carb. They do have a paleo book but that’s as far as it goes.
Neat experiment. I've made some rolls and hamburger buns using psyllium husk powder and found them a bit too gummy. Still doing more experiments. Thanks for sharing, Scott
This was an interesting time for this video to come through my feed. I experimented with whole psyllium husk to make low carb peanut butter energy bars. I used almond flour, natural peanut butter, coconut oil, flaxseed, eggs, baking powder, whole peanuts, monk fruit to add just a touch of sweetness, baking powder, vanilla, and salt. The texture is amazing. They came out like soft cookies, and held together well. I just need to up the peanut butter next time, and if I add a full cup of monk fruit sweetner, I think they would be just like a cookie. I used the basic dough recipe that I use for flatbread, and with simple alterations, it makes fantastic pizza crust, and even a pretty delicious gnocchi substitute. I’ve even used it for veggie burgers. Generally, I use whole psyllium husk, and my flatbread can lose it’s flexible quality, so I’m definitely going to try grinding it. Thanks for the tips.
I've used psyllium in the past with mixed results and quit using it because I couldn't stand the grittiness. At my age, I don't seem to read labels well anymore, so I'm not sure if I was using husks or powder. Thanks for doing this. I'll make a better effort to read labels and try again. haha
So interesting! Thanks! Looking forward to anything you discover! Especially if we can discover the key to the occasional purple color when using the psyllium husk powder.
Excellent video! I love when you do these experiments! This was so helpful. I've heard that the Now brand psyllium was the one that didn't turn purple. Thank you so much for this; you're the best!
L❤VE this video!!! Comparing these Psyllium Husks is so educational. Why Psyllium Husk turns purple is such a great mystery. I have used only NOW brand on both when making bread. The bread made with Psyllium Husk Powder was a beautiful brown. The bread with Whole Psyllium Husk was a nice color. Then, the bread that was made where I ground my own Whole Psyllium Husk to powder form turned purple. Ugh. So I just use the NOW Whole or Powder. Thanks again!😀
Great video👍! Came across this just by chance as I've been experimenting with psyllium husk and powder. I can say that you're analysis is bang on! A very well made video! ❤️
Thank you, a very helpful video. As an aside, I've always wondered why the mini waffle maker was so popular in the chaffel world. It seems like the mini griddle would be better for sandwiches.
Wow!! This is fantastic!! Now I see why the powder won’t work in your hamburger roll recipe I might buy whole husks next time. The husk powder IS gummy. I can’t thank you enough for the experiment. I don’t think any other videos do this!! Big Like!
Very interesting comparison. I'm going to play around with different recipes using ground up whole husks. The texture of the chan-cakes you made kind of reminds me of a japanese rice cake.
Thanks so much for this....as I look around at recipe’s some make the distinction of which one to use & others say either, never changing the measurement...often leading to a flop at least for me. I always fashioned myself a pretty good cook, but was never a baker. When the kids wanted cookies, I bought the tube & sliced. Lol. Not a fan of pre-packaged keto approved bake goods so these video’s you provide are great for me. As a sidebar, as you mixed all 3 with water, I kept thinking about Nickelodeon slime from when the kids were little by the time you got to the pre-packaged powder. 😉
Omg I needed this video yesterday! I made Vernaz’s naan/pizza dough recipe with preground psyllium husk powder (as her recipe calls for) last night and it was a complete fail for me. The texture was gooey and sticky from the psyllium husk powder. Complete yuck. Great video! Very informative. PS. Anyone want some NOW brand psyllium husk powder? Let me know lol
Always a bummer when the information that you needed was a day late! But now you can go at it again ready to conquer the recipe!!! Lol the "keto kitchen" seems to be a lot of experimenting😂😂😂😂
@@Sara-fp6xr So true! Grateful for these videos but I’m about to go carnivore because I don’t see the point of all the fiber and unnecessary (for me, anyway) time in the kitchen!
Thanks for such a great explanation through this experience. I generally just use the Now Foods Whole across the board. Definitely going to grind it and see which way I like better for certain recipes.
Super timely! 2 days ago I made tortillas 2.0 - they were devoured by the non-keto crowd; they were delicious. They were also SO sticky that I couldn't remotely get them off the parchment (I just put the parchment on the griddle) The result was almost like a crepe - so not too strong (people got messy while smiling and eating). I was about to post my experience on that video when I remembered this one, reviewed the recipe and realized you called for psyllium husk POWDER. I had missed that and used psyllium husk. I was going to try again with less water (which might fix the stickiness) but I suspect the strength will still suffer. Can't wait to try it again. Oh - and that cast iron tortilla press is ASTOUNDING.
'Mucilaginous'. Wonderful word 😁. I grind my own because I've never seen the pre-ground powder in Australia. I've also, in 5 years of using psyllium, I've NEVER had it turn purple. What are American sellers doing to their psyllium?
Are the dislikes on this video from the same jerks who dislike all your videos? This is a much needed comparison and not found anywhere else in youtube. Sigh
Hi Steve! This was really interesting. I use the powder in my chaffles which I make all the time, and a bread recipe I use. Psyllium always adds that little extra to make it seem like real bread. I've never even seen the husks not ground up. Need to look into that.
For your personal preference, do you grind your own psyllium husks to make the one-minute-mug bread or do you use psyllium husk powder? Thanks! I'm enjoying discovering your videos. I literally watch them with a pen and paper to take notes. :)
Thank you for doing this Steve. I always wondered what the differences were. I have only used psyllium husk powder and so far I’m just not a fan. It always has a gummy consistency and the flavor is not to my liking. Is there an ingredient to counter that flavor? I feel like I can switch to grinding whole husks to solve the gumminess issue.
I was also turned off on the powder I used for biscuits/buns, it was an ugly color and gummy to my taste, will gladly try other varieties, thanks for the info.
THANK YOU, once again for doing the work. I've been looking into what would be better than the powder I've been using. I made an amazing batch of pull apart rolls, but they were purple-grey and slightly gummy. Not nearly as approving as the picture with the recipe. Gotta get a replacement that works better. 😁
Oh my goodness! Thank you for doing these videos. I felt myself thinking, I’m glad it’s you trying these & what the differences are. I kept thinking and what do they taste like? Didn’t like the sausage looking patty, lol!
Hi Steve! I just wanted you to know that you're right some psyllium husk do make purple food. (It still tastes as good as brown food!) Before I was using psyllium husk from TheVitaminShoppe. It either turned my food purple or a really dark color so that my food looked almost black (burnt) but it tasted fine. It said diatary supplement. This time I bought "Food to Live" Organic whole psyllium husks from Walmart. No more purple food. This one said it was for baking. Now baking is not included in the title: Organic Psyllium Husk Powder, 1 pound - Non-GMO, Kosher, Raw, Vegan and contains a whopping 24 gm fiber per 1 oz. (28 g) serving. It was a bit more pricy than the NOW brand for 1 pound, but I am definitly satisfied with the color result, the taste, texture and the price ($18.49/lb as opposed to the NOW brand which is $12.59/lb).
The last recipe with the thick, dark psyllium husk looks like the vegetarian sausages that I used to make. I put sage and garlic in the recipe to make it taste like meat. The psyllium husk powder gives a nice chewy texture that made fake meat more tolerable. 😊
Thank you very much for the video! I posed this very question on a video of yours a while back and I was happy to hear that it was something you were looking at. I'm actually pretty surprised that the home ground husks and pre-ground husks make such a difference. I wonder if getting the whole husks ground a bit finer so that the weight of the pre-ground and home ground powders were the same. Some experiments look at measurements by weight instead of volume could yield some info as well. My assumption with the color differences between the pre-ground and home ground powders is that the pre-ground is somewhat oxidized which causes the darker color kind of like how an Avocado gets dark after being exposed to air. I'm not sure that I'm ready to buy pre-ground psyllium husk powder yet but I might after I do some more experimentation on my own.
After subscribing to your channel recently, I'm finally getting the time to go through some of your past videos. I didn't get on the "chaffle-wagon" until last summer. I think I was living under a rock... oh wait, that was just COVID lol. Anyway, I tried a few chaffle recipes at first and wasn't happy... so I played. I came up with something I've been using ever since... they're my go-to savory indulgence and I have them often! Very happy to share what I came up with, but I never calculated macros... so anyone who makes this can do that with their ingredients. Rye Bread Chaffles by Heidi (omit the caraway seeds for savory chaffles) Makes 8 chaffles 4 eggs, whisked 1/3 cup water 2 T psyllium husk (Now brand) 2 T ground flax seed (Premium Gold Organic brand) 2 T Parmesan cheese (I use Kraft... gasp) 2 T nutritional yeast (optional; Now Brand) 1 t onion powder 1/4 t. No Salt (for potassium) 1/4 t. Pink Hymalayan salt 1/4 t. cayenne pepper (optional) 1 T caraway seeds (optional) 1 T cheddar for each chaffle (or enough to cover bottom) Combine all ingredients (except for cheddar cheese) and allow to rest 15 minutes to activate psyllium husk. Meanwhile, heat waffle maker. I purchased the large one that makes 4 at a time. Add 1/2 T cheddar to waffle maker. Add just shy of 1/4 cup batter and spread slightly. Add other 1/2 T cheddar and close lid. These only take about 4-5 minutes to cook. They should look nice and golden... DELICIOUS. I love the crispy exterior the cheese creates and we use this to make ham and cheese sandwiches and burgers. I omit the caraway seeds for my husband since he doesn't like them. BONUS: This recipe is also incredible for gut health and any digestion issues. EDIT: The batter will stay good in the fridge for about 3 days if you don't eat them faster. These go fast in this house!
TL;DR I'm probably not going to buy any ground psyllium husk, I think the home ground version will be good enough. Ok so I just did my own water absorption test the same way you did and I had pretty much the same results with the home ground psyllium husk vs the whole psyllium husk. I don't have any pre-ground psyllium husk at all so I couldn't test that. When I bought the phusk from Amazon, I actually ordered 2 bags of whole phusk so I have plenty to mess around with. I ground one bag of my whole phusk in a Blendtec blender. I actually blended it for a bit then I decided to allow it to cool before grinding some more. The friction of the grinding really heated up the phusk quite a bit and I was afraid of damaging it with heat. Once it cooled off some more I blended it again until it got too warm again. Once it cooled off again I ran the absorption test like you did. My whole phusk test looked pretty much exactly like your whole phusk test. My home ground phusk looked a bit closer to the pre-ground powder test in your video. (This was probably because my Blendtec blender might have ground it more finely than your spice grinder did.) It was definitely darker color than the whole husk though not nearly as dark as the pre-ground power in your video. I'm wondering if maybe the heat of grinding could be causing the darker color. My phusk got fairly warm when grinding but I let it cool off before finishing the grinding.
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*Additional Info / Discoveries:*
- One big advantage to grinding your own psyllium husk powder versus using psyllium husk powder is that it decreases the net carbs by more than 67% versus using psyllium husk powder.
- Also, grinding your own leads to a lighter color in your baked goods. I'm unsure if this can keep your baked goods from turning purple when combined with baking powder that contains aluminum.
- If you use psyllium husk powder, always mix it with your other dry ingredients before adding your wet ingredients to avoid clumping.
Absolutely LOVE
ALL of your scientific experiment type videos. These are more helpful for me than all the recipes, however, recipes are excellent as well. I vote you make a playlist with all of the experiment videos (including blood glucose testing, resistant starch, comparisons of different brands of the same item etc). Than those of us who want to geek out can just watch all the science fair experiments one after the other!
Terrasoul psyllium husk powder is 4g carbs 4g fiber, 0 grams net carbs. Viva brand psyllium powder (which I wouldn't recommend) is also 4g carbs 4g fiber 0 net carbs.
Also, the now brand linked in the description has 1 net carbs per TBSP or 9g, according the nutrition label image currently on Amazon as of Nov. 30, 2020. That makes a whole lot more sense than 1g net carbs per tsp.
@@shawnabeals9261 it says that it is not digested by the small intestine completely and is not broken down completely or absorbed... win win..
Awesome info🎈
I've used whole psyllium husk in making bread along with almond flour, coconut flour, arrowroot powder and xanthan gum and the bread was tooo soggy! I reckon you could reduce the qty of xanthan and psyllium and water to some extent.
I then tried psyllium powder along with the same keto flour above and the bread came out much better only a little dense!
Therefore, I've now decided to using 1/3rd the amount of psyllium powder as before (not using whole husk) along with the same amt of xanthan gum and a little extra arrowroot powder.
Aluminum! I'm allergic to it. Why do they put aluminum in anyways?
UPDATE: grinding in an electric wheat grinder does work whether using whole psyllium or wanting to make the powder a finer grind, it works. It does not however get nearly as light as the Terrasoul brand nor as smooth. The Terrasoul is off white and silky smooth. Still I definitely recommend running any brand other than Terrasoul through the wheat grinder instead of coffee/spice grinder or bullet style blender attachment if you have one already. Still once I've used up the now brand that I have, I will be using Terrasoul only. It is in stock now (Sept 2021) and has been for about a year now.
LOVE this video. This is exactly the kind of thing I'm always doing. I did one where I tested psyllium against xanthan, gelatin, acacia, and konjac at different concentrations mixed in water. I even used the pieces of paper to label them like you did. I'm always experimenting out of curiousity.
I think color has more to do with the brand and possibly age as well. Viva and Anthony's are very dark. Viva has aLOT of reviews commenting on the purple color from the get go and that was my experience also. Now brand is pretty light until it gets old. Terrasoul (out of stock everywhere) is the lightest, most finely ground, with no grit at all. I currently have new bags of terrasoul and now which I switched to keeping in the freezer. Now brand was good with nothing purple until about 10 months after opening the bag, and the purple was more pronounced the longer I left the dough sitting before cooking my tortillas (no baking powder). I had made a few batches all at once of the same recipe but was testing mixing procedures and purple was more pronounced in the batches that sat longer.
No matter how long I grind it, I can't get the psyllium anywhere close to the fine grind of terrasoul. I plan to test it in my wheat grinder but made the mistake of putting erythritol through it to make powdered erythritol to see if it would be smoother than the stuff I do in a spice grinder. It is more smooth. However it also melts. The blades are now bound up. Once I get it taken apart and cleaned up I will try running the psyllium through on the finest setting.
Was the konjac in powder form? I've actually been looking for it for awhile and curious how it works when used. Because I use the konjac noodles fairly often.
@@scrogginssnapshots8916 Konjac powder is usually found under the name Glucomannan powder
People uninterested in the science behind baking will never truly make excellent baked goods... it's how you know how to achieve the results you're looking for.
Thanks for the video!
Great point!
This is the reason I don’t bake. I do a lot of cooking, but cooking is an art - baking is a science. I can futz around while cooking, but baking requires precision in measurements, ingredients, temperature and time. Screw up any of those and you get a mess (or something other than intended).
@@maargenbx1454That is me too! Love to cook, but not a fan of the precision needed to bake😅
Its volume vs weight issue with this. This is why weight measurements for cooking/baking is better than volume. The grind determines the surface area of the psyllium, so the rate of hydration is greatest for powder and least for husks. Great video and awesome t-shirt!
You expertly itch that need to understand the ingredient!!! You are AWESOME! THANK YOU!
Nice experimental setup. When ketofying stuff it is important to understand the tools in your tool box. Psyllium husk and xanthan gum are key players along with coconut flour and almond flour. Keep up the great work.
Love "KETOFYING"
Great video, and very informative. I'm not a baker, that always was my wife's forte. But since i went keto, about 6 months, I like trying out yours and others recipes. I was telling my wife a few days ago i would like to find out what some of the things everyone uses does. Bingo.... You do a video on just that topic. My interest has peaked even more. Thanks................
I usually cannot eat anything with psyllium husk powder. It tastes like dirt to me but love to try new things for my keto husband. I bought the whole psyllium husks to try the burger rolls. You have sparked an interest in me that maybe using whole or grinding my own will reduce the dirt taste I get. If not. Andy will enjoy them and that is cool. Ty
I'm looking forward to trying my tortilla recipe again with home ground psyllium husk. I think the lighter color will be a nice touch (make it at least appear more like a real tortilla). I'll be curious to hear/read your results.
@@SeriousKeto yes. I've made the tortillas multiple times now and Andy loves them. I took one bite out of one and said..they are good..nice texture.. but the psyllium husk powder I was using comes in a little can.. probably crumbly stuff. Doesn't turn purple though! Lol
@@SeriousKeto so.. my psyllium powder was really dark but this was so much lighter like you said. I had a burger with your burger buns and had no problems at all. Lesson learned from a newbie keto. Thank you for opening my eyes to different products from different vendors. New whole world just opened up. Btw. Threw that nasty psyllium husk powder in the trash can. Woot!
Your video has come at the right time for me. I bought the powder and thought I made a mistake and so I bought the whole psyllium husk. I'm glad that I can watch the results and use that accordingly to how I want to bake things. Thanks for an excellent video.
I really enjoy the variety of content on your channel. Recipes are great, but knowing the how/why factor allows more directed experiments on my end. Very cool and much appreciated.
There's actually a conversion. 1 Tablespoon Whole Psyllium Husks is equal to 1 Teaspoon Psyllium Husk Powder, and I don't remember exactly, but I think the 1 tsp PSP requires more fluid than the Tbsp of whole husks (in recipes). In the correct amounts of each type, they should behave similarly. :) Finding information on whole husks vs powder is difficult, so thank you for doing this experiment!!
Very nice Steve! When you mentioned nan it really caught my attention. My family loves Indian food, but of course, I can't have store-bought nan, grains, carbs! I can now see Tiki Masala, Coconut Korma, and other tasty curry dishes as a possibility. Thank you!
This is a fantastic video! I bought some psyllium husk recently with the expectation that I would also do the same type of experiment between the whole psyllium husk versus grinding it myself, so you just saved me some time. However, since you made the comment about naan bread, that is what I'm going to try! That would taste delicious with a little garlic butter on it and maybe if you flipped it so you get more of a crispiness on the outside on both sides, that would make a difference.
Great science project video. Not sure what to do with the information as a nonbaker. It does tell me to follow recipes exactly when using psyllium for a better turn out. My previous attempts using the powder turned purple. I didn't care cause it still tasted good. Thanks for taking the time to test these variables out Steve.
Interesting. I've cooked/baked with psyllium husks for a few years now. I didn't even know you could buy psyllium husk powder pre-ground and packaged. I've always just ground my own in my NutriBullet. Good to know the carbs are less than packaged pre-ground. I think the lighter colour is more appealing as well. Thanks for an interesting video again!
Hi Steve. I am still binge watching your videos. A lot of older ones and I still say you have the best videos on keto. I love how you explain things. Thanks for sharing everything
Thanks. I appreciate that.
Good info to keep in mind for future use. 👍 And here's my vote for a naan bread recipe.
Great work on the comparison. Seeing the Dash griddle reminded me I’d love to see a comparison of the waffle, griddle, and panini minis.
I used ground psyllium with coconut flour to make a tortilla/pita type bread and it turned my tortilla purple! And yes very slimy. I thought I could sub the whole and ground. Thank you so much for this class.
Fantastic video!!! Thank you!
All new Keto bakers need to see this video. I ruined so many bread recipes before finally learning there was a difference between whole husk and powder.
You and me both. 😀
Awesome the way you were able to show us by using a simple ingredients how the difference can be in baking. Thanks 😊
Thanks for all this information and testing Alton I mean Steve.
When I first started Keto a few months ago I felt I was just following recipes without understanding ingredients. Your info has helped me a lot.
I am officially a new subscriber. Due to TERRIBLE food allergies, I keep to strict a plant-based, gluten-free diet, and I basically cook and bake about 95% of my own foods. I am always looking to understand my ingredients better, in order to prepare tasty and varied foods for myself. This video really helped me understand this ingredient better in order to use it more appropriately. Thank you so much!!
Glad to have you here. 🙂
This video was great. It answered all my questions I had about Psyllium...Thanks.
I’m not a baker I do it out of necessity because I’m keto for the past two years. So I tell you how fabulous this video was it was a video that I definitely needed but didn’t know it! I am definitely going to try the psyllium husk in a spice grinder for my next peanut butter cookies because they are just too crumbly. Exactly why we all subscribe to you you do things that we don’t wanna do 😆 🥞
Great presentation. I will buy the whole husks. Two for one is a always a good deal lol.
How did I miss this one?! I love the experimentation, the why’s and how’s. When America’s Test Kitchen first started they used to do a lot more of this and I found it so interesting!
Hi, Steve! This is fantastic. I really like to know the "why" of ingredients.
Glad you liked it!
what a cool video! I appreciate the detailed approach to your comparison. One of your best videos!
So interesting! I love the comparison! Psyllium husk is such a great ingredient to use it breads, i love it
This is incredible! Grateful to have found your channel. Very informative. America’s Test Kitchen needs to take a note. It’s beyond me why they haven’t delve into Keto or at minimum addressing how to work with nut flours, sugar-free sweeteners, and baking/cooking additives when doing low carb. They do have a paleo book but that’s as far as it goes.
They did a keto cookbook. It was pretty lacking in creativity.
I use psyllium husks in my cooking a lot, and recently I've started using oat fiber. Both work wonderfully in chaffles and baked goods.
Neat experiment. I've made some rolls and hamburger buns using psyllium husk powder and found them a bit too gummy. Still doing more experiments. Thanks for sharing, Scott
This was an interesting time for this video to come through my feed. I experimented with whole psyllium husk to make low carb peanut butter energy bars.
I used almond flour, natural peanut butter, coconut oil, flaxseed, eggs, baking powder, whole peanuts, monk fruit to add just a touch of sweetness, baking powder, vanilla, and salt.
The texture is amazing. They came out like soft cookies, and held together well.
I just need to up the peanut butter next time, and if I add a full cup of monk fruit sweetner, I think they would be just like a cookie.
I used the basic dough recipe that I use for flatbread, and with simple alterations, it makes fantastic pizza crust, and even a pretty delicious gnocchi substitute. I’ve even used it for veggie burgers.
Generally, I use whole psyllium husk, and my flatbread can lose it’s flexible quality, so I’m definitely going to try grinding it.
Thanks for the tips.
Fantastic!! I recently resisted buying powder because I have husks. But needed to do exactly these experiments. Thank you thank you.
I think the most important part is to make sure you thoroughlymix the psyllium husk very well with the dry ingredients first before adding the wet.
Absolutely! That and xanthan gum, I always mix with the dry first.
Great comparison video Steve!😀👍 Have a super blessed weekend!💜🙏☮🌞🎶
I've used psyllium in the past with mixed results and quit using it because I couldn't stand the grittiness. At my age, I don't seem to read labels well anymore, so I'm not sure if I was using husks or powder. Thanks for doing this. I'll make a better effort to read labels and try again. haha
So interesting! Thanks! Looking forward to anything you discover! Especially if we can discover the key to the occasional purple color when using the psyllium husk powder.
That still remains elusive.
Awesome video! Thank you for taking the time to make and post!
This is a very helpful video not just the content but the delivery was excellent. Thank you!
Excellent video! I love when you do these experiments! This was so helpful.
I've heard that the Now brand psyllium was the one that didn't turn purple.
Thank you so much for this; you're the best!
Thank you!
L❤VE this video!!! Comparing these Psyllium Husks is so educational. Why Psyllium Husk turns purple is such a great mystery. I have used only NOW brand on both when making bread. The bread made with Psyllium Husk Powder was a beautiful brown. The bread with Whole Psyllium Husk was a nice color. Then, the bread that was made where I ground my own Whole Psyllium Husk to powder form turned purple. Ugh. So I just use the NOW Whole or Powder. Thanks again!😀
Enjoyed this one love to see the difference without having to buy extra ingredients, thanks Steve
Love these types of videos!!
Thanks for all your hard work on them!
Thanks Steve! I am excited to try grinding my own and do a couple at home experiments.
I'm always excited to have another person working the keto test kitchen. 🙂👍
Thank you for doing this experiment Steve. I definitely had the same questions!
Thank you so much for doing this. Now I don't have to and I can see the difference in various recipes that call for a different psyllium.
Glad it was helpful.
Great video👍! Came across this just by chance as I've been experimenting with psyllium husk and powder. I can say that you're analysis is bang on! A very well made video! ❤️
I love the chemistry of baking!! This is such an awesome channel, I hope you keep it up 😀
Thank you! Will do!
Thank you, a very helpful video. As an aside, I've always wondered why the mini waffle maker was so popular in the chaffel world. It seems like the mini griddle would be better for sandwiches.
good timing on this video Steve... I recently ordered both husks and powder to have on hand! (I also ordered the corn dog maker, lol)
Wow!! This is fantastic!! Now I see why the powder won’t work in your hamburger roll recipe
I might buy whole husks next time. The husk powder IS gummy.
I can’t thank you enough for the experiment. I don’t think any other videos do this!!
Big Like!
Thanks for doing this. Been looking at adding psyllium husk recipes to increase my fiber intake. This was the experiment that I didn't know I needed
fascinating! stayed glued to this entire presentation. I think I want to try a chicken gravy with this stuff. Would like to get rid of the egg.
Very interesting comparison. I'm going to play around with different recipes using ground up whole husks. The texture of the chan-cakes you made kind of reminds me of a japanese rice cake.
Thanks so much for this....as I look around at recipe’s some make the distinction of which one to use & others say either, never changing the measurement...often leading to a flop at least for me. I always fashioned myself a pretty good cook, but was never a baker. When the kids wanted cookies, I bought the tube & sliced. Lol. Not a fan of pre-packaged keto approved bake goods so these video’s you provide are great for me. As a sidebar, as you mixed all 3 with water, I kept thinking about Nickelodeon slime from when the kids were little by the time you got to the pre-packaged powder. 😉
Thanks for all the research! I really like knowing all these differences between ingredients. Very informative and helpful
You are so welcome!
Thanks again Steve . I very much appreciate the time and effort you put into your videos . I truly enjoy watching them .
Thanks 👍
Omg I needed this video yesterday! I made Vernaz’s naan/pizza dough recipe with preground psyllium husk powder (as her recipe calls for) last night and it was a complete fail for me. The texture was gooey and sticky from the psyllium husk powder. Complete yuck. Great video! Very informative.
PS. Anyone want some NOW brand psyllium husk powder? Let me know lol
Try with the whole psyllium husks only. I did, and they turned out great!
Always a bummer when the information that you needed was a day late! But now you can go at it again ready to conquer the recipe!!! Lol the "keto kitchen" seems to be a lot of experimenting😂😂😂😂
@@Sara-fp6xr So true! Grateful for these videos but I’m about to go carnivore because I don’t see the point of all the fiber and unnecessary (for me, anyway) time in the kitchen!
@@denim4821 did u grind the psyllium husks inti powder-like ?
@@shiraoune no, I used the whole psyllium husks only
Thanks for such a great explanation through this experience. I generally just use the Now Foods Whole across the board. Definitely going to grind it and see which way I like better for certain recipes.
Glad it was helpful!
Excellent, I've been patiently waiting for this video. Thanks Steve!
Great tutorial! Thank you. I learned a lot about Psyllium.
This is so helpful. I have both in my pantry. Thanks Steve.
Super timely! 2 days ago I made tortillas 2.0 - they were devoured by the non-keto crowd; they were delicious.
They were also SO sticky that I couldn't remotely get them off the parchment (I just put the parchment on the griddle)
The result was almost like a crepe - so not too strong (people got messy while smiling and eating).
I was about to post my experience on that video when I remembered this one, reviewed the recipe and realized you called for psyllium husk POWDER.
I had missed that and used psyllium husk. I was going to try again with less water (which might fix the stickiness) but I suspect the strength will still suffer.
Can't wait to try it again. Oh - and that cast iron tortilla press is ASTOUNDING.
Trust me, I’ve screwed up plenty of recipes the other way - thinking it was calling for powder when I was supposed to use husks.
Love the science of baking , thanks for a great video. I haven’t seen any channels that address the how’s and why’s of an ingredient. 👍👍👍
If these sort of videos wind up being popular, I'd love to keep doing them.
Thank you ever so much Steve! I don’t know how I missed this. It’s really helpful.
'Mucilaginous'. Wonderful word 😁. I grind my own because I've never seen the pre-ground powder in Australia. I've also, in 5 years of using psyllium, I've NEVER had it turn purple. What are American sellers doing to their psyllium?
EXCELLENT video!
Thanks for doing this comparison! As the results, you have made it very clear! Thank you!
So useful. I love to experiment with keto bread recipes Now I’ve got some science to apply!
Are the dislikes on this video from the same jerks who dislike all your videos? This is a much needed comparison and not found anywhere else in youtube. Sigh
I get a consistent 7-8 dislikes on ANY of my videos within the first 24 hours. I think some people may subscribe to me just to dislike me. 😄
There are a lot of mean, hateful people everywhere. They are miserable and they everyone else to be miserable too. 😢
Really fascinating! Thanks Steve. Most enjoyable.
Really enjoyed this video. Nice to find out about a product that I use often.
Glad it was helpful!
Don’t know how I missed this video. Good stuff.
Hi Steve! This was really interesting. I use the powder in my chaffles which I make all the time, and a bread recipe I use. Psyllium always adds that little extra to make it seem like real bread. I've never even seen the husks not ground up. Need to look into that.
For your personal preference, do you grind your own psyllium husks to make the one-minute-mug bread or do you use psyllium husk powder? Thanks! I'm enjoying discovering your videos. I literally watch them with a pen and paper to take notes. :)
I have used the powder when a recipe calls for it.
Wonderful explanation
Awesome insight Chef, question answered 👍
Thank you for doing this Steve. I always wondered what the differences were. I have only used psyllium husk powder and so far I’m just not a fan. It always has a gummy consistency and the flavor is not to my liking. Is there an ingredient to counter that flavor? I feel like I can switch to grinding whole husks to solve the gumminess issue.
I was also turned off on the powder I used for biscuits/buns, it was an ugly color and gummy to my taste, will gladly try other varieties, thanks for the info.
THANK YOU, once again for doing the work. I've been looking into what would be better than the powder I've been using. I made an amazing batch of pull apart rolls, but they were purple-grey and slightly gummy. Not nearly as approving as the picture with the recipe. Gotta get a replacement that works better. 😁
First, great shirt. Second that was a great video. Good job at breaking down the science behind it all.
Glad you liked it!
Yes! A new Good Eats episode!
Thanks, Steve!
Now I just need a sock puppet. 😀
My closest store only carries husk so this is good to know! tks
Thanks for taking one for the team, Steve. Those bowls of slime are gross.
YESSSSSS!!! Lol the fingering of the slime was stomach turning😂😂😂
@@Sara-fp6xr 🤢
I will have to try one of these. Thanks Steve Jennifer
I really wondered about this! 👍 Thumbs up and subscribed!
I discovered all three can be used for breading (first dipped in egg) and then fried. This was very helpful. Yes, let the experiments begin.
thank you so much for the detailed comparison, this answered a lot of my questions about psyllium husk. :)
Glad I could help. 🙂
Great video, very informative. Count me in on the vote for a naan recipe.
Thank you for the video Steve --very helpful info for baking.
Thanks, I haven’t bought Anthony’s but have ground psyllium husks for years, hadn’t realized the carb count difference though.
I like knowing wy a recipe calls for one or the other and what would be the outcome if I used the other, so again I have to say Thank You!
Thanks for the demo it really helped me !
Another great video, Steve.
Oh my goodness! Thank you for doing these videos. I felt myself thinking, I’m glad it’s you trying these & what the differences are. I kept thinking and what do they taste like? Didn’t like the sausage looking patty, lol!
Great video! I love videos like this. Getting to know the why and how of products is so helpful.
Hi Steve! I just wanted you to know that you're right some psyllium husk do make purple food. (It still tastes as good as brown food!) Before I was using psyllium husk from TheVitaminShoppe. It either turned my food purple or a really dark color so that my food looked almost black (burnt) but it tasted fine. It said diatary supplement. This time I bought "Food to Live" Organic whole psyllium husks from Walmart. No more purple food. This one said it was for baking. Now baking is not included in the title: Organic Psyllium Husk Powder, 1 pound - Non-GMO, Kosher, Raw, Vegan and contains a whopping 24 gm fiber per 1 oz. (28 g) serving. It was a bit more pricy than the NOW brand for 1 pound, but I am definitly satisfied with the color result, the taste, texture and the price ($18.49/lb as opposed to the NOW brand which is $12.59/lb).
Good info. Thanks for sharing. 👍🏻
The last recipe with the thick, dark psyllium husk looks like the vegetarian sausages that I used to make. I put sage and garlic in the recipe to make it taste like meat. The psyllium husk powder gives a nice chewy texture that made fake meat more tolerable. 😊
Thank you very much for the video! I posed this very question on a video of yours a while back and I was happy to hear that it was something you were looking at.
I'm actually pretty surprised that the home ground husks and pre-ground husks make such a difference. I wonder if getting the whole husks ground a bit finer so that the weight of the pre-ground and home ground powders were the same. Some experiments look at measurements by weight instead of volume could yield some info as well.
My assumption with the color differences between the pre-ground and home ground powders is that the pre-ground is somewhat oxidized which causes the darker color kind of like how an Avocado gets dark after being exposed to air. I'm not sure that I'm ready to buy pre-ground psyllium husk powder yet but I might after I do some more experimentation on my own.
After subscribing to your channel recently, I'm finally getting the time to go through some of your past videos. I didn't get on the "chaffle-wagon" until last summer. I think I was living under a rock... oh wait, that was just COVID lol. Anyway, I tried a few chaffle recipes at first and wasn't happy... so I played. I came up with something I've been using ever since... they're my go-to savory indulgence and I have them often! Very happy to share what I came up with, but I never calculated macros... so anyone who makes this can do that with their ingredients.
Rye Bread Chaffles by Heidi
(omit the caraway seeds for savory chaffles)
Makes 8 chaffles
4 eggs, whisked
1/3 cup water
2 T psyllium husk (Now brand)
2 T ground flax seed (Premium Gold Organic brand)
2 T Parmesan cheese (I use Kraft... gasp)
2 T nutritional yeast (optional; Now Brand)
1 t onion powder
1/4 t. No Salt (for potassium)
1/4 t. Pink Hymalayan salt
1/4 t. cayenne pepper (optional)
1 T caraway seeds (optional)
1 T cheddar for each chaffle (or enough to cover bottom)
Combine all ingredients (except for cheddar cheese) and allow to rest 15 minutes to activate psyllium husk. Meanwhile, heat waffle maker. I purchased the large one that makes 4 at a time. Add 1/2 T cheddar to waffle maker. Add just shy of 1/4 cup batter and spread slightly. Add other 1/2 T cheddar and close lid. These only take about 4-5 minutes to cook. They should look nice and golden... DELICIOUS. I love the crispy exterior the cheese creates and we use this to make ham and cheese sandwiches and burgers. I omit the caraway seeds for my husband since he doesn't like them.
BONUS: This recipe is also incredible for gut health and any digestion issues.
EDIT: The batter will stay good in the fridge for about 3 days if you don't eat them faster. These go fast in this house!
TL;DR I'm probably not going to buy any ground psyllium husk, I think the home ground version will be good enough.
Ok so I just did my own water absorption test the same way you did and I had pretty much the same results with the home ground psyllium husk vs the whole psyllium husk. I don't have any pre-ground psyllium husk at all so I couldn't test that. When I bought the phusk from Amazon, I actually ordered 2 bags of whole phusk so I have plenty to mess around with. I ground one bag of my whole phusk in a Blendtec blender. I actually blended it for a bit then I decided to allow it to cool before grinding some more. The friction of the grinding really heated up the phusk quite a bit and I was afraid of damaging it with heat. Once it cooled off some more I blended it again until it got too warm again. Once it cooled off again I ran the absorption test like you did. My whole phusk test looked pretty much exactly like your whole phusk test. My home ground phusk looked a bit closer to the pre-ground powder test in your video. (This was probably because my Blendtec blender might have ground it more finely than your spice grinder did.) It was definitely darker color than the whole husk though not nearly as dark as the pre-ground power in your video. I'm wondering if maybe the heat of grinding could be causing the darker color. My phusk got fairly warm when grinding but I let it cool off before finishing the grinding.