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.
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 ❤
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.
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!
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.
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.
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.
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 😊
@@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...
@@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...
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!
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 💕👍
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!!!!
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!
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.
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...
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.
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. ruclips.net/video/DQxzFXgv9m0/видео.html 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 RUclips homepage and click PLAYLIST at the top of the page. Good luck!
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
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.
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.
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!
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%.
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.
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 ❤
It's the almond bread recipe. This is the updated recipe; ruclips.net/video/AvFzoJdabrA/видео.html Please check out the bread playlist as there are over 100 keto bread recipes using a wide variety of low carb flours.
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.
@@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.
@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?
@@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.
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.
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?
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
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.
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.
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
@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.
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
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.
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??
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...
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 😍👏🙏💝
I only have 1 recipe with lupin flour and here's the link; ruclips.net/video/yIJz70RBKRU/видео.html I bought the multi grinder for online from Lazada Malaysia
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!
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 ❤
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.
Hi Elsie, so once i bulk grind the psyllium husk, if your recipe calls for 27gm whole husk to be ground to half its volume, how should i weigh the bulk ground one please? Tq
If you grind in bulk, just store in a container and keep in the fridge. Whenever you need to use, just weigh out the 27g or any amount the recipe calls for
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!
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.
@@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?
@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
If the video, it's mentioned that you need to grind the whole psyllium husks until half its original volume or 50% before using. This is the most effective for absorbing the water. Also weigh after grinding.
@peachiep I just mentioned that it is the most effective for absorbing the water. Otherwise, the bread will be wet and dense. You can grind in bulk and store in the fridge for convenience
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
Please tell me, now psyllium, which is larger and sold in bags, not in jars, have you experienced this? How much to put this in the dough? Thank you very much for your reply
Whole psyllium husks normally comes in bags. NOW brand does have it in jars, too. You need to grind the whole psyllium husks until half its original volume then weigh it. Please watch this video for better understanding and success
@@lowcarbrecipeideas I'm from Ukraine and I don't quite understand English in the video( 🇺🇦🥰Now's psyllium needs to be ground to half its size? Did I get it right from the video? Thank you 🙏
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.
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.
@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.
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.
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.
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
@@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
I have to ask the embarrassing question about these ingredients causing constipation-? Anyone have this unpleasant side effect of coconut flour/psyllium combo?
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.
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 ❤
Agree
Which one better for constipation/diarhea?
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.
So glad you found it useful! Thanks for your feedback ❤️
You took the words right out of my mouth!
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!
So glad that this is helpful for you 😊
I also had issues. Thank you so much I needed this! You’re so in tune with your subscribers and it shows!
So glad you found my sharings useful. Thanks so much for your support and feedback ❤
I’m so thankful I come across your youtube. There are so many recipes that I craved for. You are the best!
Awww... thank you ❤
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.
So glad you found the video useful. Thanks for your feedback ❤️
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.
So glad you found it useful! Thanks for your feedback ❤️
The video everyone trying keto bread needs to watch, thank you
So glad you found it useful! Thanks for your feedback ❤
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. 👍👍👍
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.
Thank you for explaining all this to us.❤
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 😊
Can you tell me the amount of water and pysillium husk in gram please~?
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 👍👍👍🌹🌹🌹💖💖💖
You're most welcome 😊
@@lowcarbrecipeideas
😍😍🌹🌹thank you lovely
Thank you. A light bulb moment! I'm hoping for better results now.
You are awesome!! I haven't eat bread in a long time, now I can't get enough from these recipes ♥️
Awww... so good to hear that! Thanks so much for your feedback and support ❤
Thank you very much. I miss the bread , I will try it following your recipe.
Thank you so much!! Definitely helped me decide which route to go!
Glad you found it useful and thanks so much for your feedback ❤
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.
Yes that's correct. Weigh after grinding
@@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...
@@lowcarbrecipeideas its never dry like yours always comes out unprepared... what excatly am i doing wrong
@@bibaolaitan5189 Oh good you have seen this video. Are you using whole psyllium husks or preground psyllium powder?
@@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...
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!
So good to hear that! Thanks so much for your feedback ❤
Thank you dear for the valuable information 👏🏼👍🏼
Thank you. This could make a world of difference.
Thank you so much. I can see why I’ve had problems.
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 💕👍
Thanks so much for your feedback! I do have a keto tiramisu cake. Here's the link;
ruclips.net/video/DbYJQs7aOxw/видео.html
@@lowcarbrecipeideas thank u soo much for replying .. and sharing the link 💕💕💕
This video is SO helpful. Thank you. I'm about to try your new sunflower/flax bread.
That's great! Thanks so much for your feedback ❤️
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!!!!
Awww... you're most welcome! Thanks so much for your support ❤
Thank you, this is an awesome video, it makes everything more clear. cheers
So glad to hear that! Thanks so much for your feedback 🙏
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!
So glad you found it useful and thanks for your feedback ❤
Thank you from México!!!...I am your super fan!!!..love your recipes!!!
Awww... thank you Rosa and I appreciate your support ❤
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.
You're most welcome and thanks so much for your feedback ❤
Thank you very much for this video. It‘s an eye opener. 👍
That's great! Thanks for your feedback ❤️
Tq from Malaysia! Generous information. Be blessed .
You're most welcome ☺
Best recipe's channel I just found. Thanks
Thank you 😊
Thank you Elsie for sharing. Have a nice day and stay safe .👍😊
Found the solution very helpful❤️
Thank you for teaching me.
You are most welcome ☺
Thank you for the videos, I love all your videos, have a very merry Christmas and a happy New Year, from Canada.
Thank you for your support ❤️ Merry Christmas to you too 😊
Thank you for this informative video. It answers many questions and explains a lot.
Glad you found it helpful thanks 😊
You’re always so thorough, and adorable!Greetings from my daughter Genesis, and myself, whom enjoy you, and your recipes.👌🥰
Awww... thank you so much 💓
Am grateful for the support from your and Genesis too 🙏
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...
If you follow the instructions in this video you will have better success with the keto bread
This is so helpful. Thank you.
Amazing video. Great teaching.
Thank you ❤️
Awesome info, thank you!
That's amazing. I wish l could make a keto bread like that
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.
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.
ruclips.net/video/DQxzFXgv9m0/видео.html
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 RUclips homepage and click PLAYLIST at the top of the page. Good luck!
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😘
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
Thanks for sharing 🙏🙏 Amazing teacher
My pleasure and thank you 😊
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.
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
That you for this information.
You're most welcome ☺
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.
You're welcome 😊
Great video. Very informative.
This is very helpful. Thank you and God bless..,
So glad to hear that! Thanks so much for your feedback ❤
Thank you for sharing 💝
You're most welcome 😊
Excellent video!
Thank you.
You're most welcome and thanks for your feedback ❤️
Thanks for information 👍👍
Very helpful. Thank you!
Thank you...that is so helpful!
Glad you found it useful thanks 😊
Thank You. Most informative!
You're most welcome ☺
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!
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%.
@@soundtracks6656 Thank you for the reply, very much appreciated!
Looks great. Do you have the whole recipe for this great bread?
Here's the link to the video;
ruclips.net/video/AvFzoJdabrA/видео.html
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.
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 ❤
It's the almond bread recipe. This is the updated recipe;
ruclips.net/video/AvFzoJdabrA/видео.html
Please check out the bread playlist as there are over 100 keto bread recipes using a wide variety of low carb flours.
thank you so much I can't wait to try this tomorrow
Thank you very much 🙏🙏🙏
You're most welcome ☺
Good information thank you
Thank you so much for this!
You're most welcome! So glad you found it useful 😊
this is very helpful! Thank you!
So glad to hear that! Thanks so much for your feedback ❤
Thank you very much
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?
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.
@@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.
@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?
@@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.
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.
It's after grinding
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?
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.
@@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. 🙂
@@DavidSmith-vz9uu You're most welcome 😊
Thank you very informative
Thanks vv much for this informative video, really appreciate it...💖💝💐
Glad you found it useful. Thanks so much for your feedback ❤
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
So glad you found the tutorial useful! Thanks for your feedback ❤️
Quick tip: 1 TBSP of psyllium Husk Powder equals to how much whole psyllium husk?
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.
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.
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
@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.
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
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
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.
I have not tried that but will look into it. Thanks for your suggestion 😊
Thank you
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??
Sorry I have not tried oat fiber 🙏
So my issue is I need to grind mine did not know that this helps alot I will try to make bread again
What is equivalent psyllium husk powder? I am confused. Sorry watched a couple of times and read the description as well.
Try watching this short tutorial;
ruclips.net/video/917Gi-up--o/видео.html
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...
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 😍👏🙏💝
So glad you found it useful ! Thanks so much grandma for the love and your feedback ❤
Hello, have you any recipes using lupin flour? Also, I love to find out where did you buy your large grinder from? Thank you.
I only have 1 recipe with lupin flour and here's the link;
ruclips.net/video/yIJz70RBKRU/видео.html
I bought the multi grinder for online from Lazada Malaysia
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!
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 ❤
amazing thank you
Is there a recipe for your loaf bread? Look so good
Very informative. Thank you
You're most welcome! Thank you for your feedback 🙏
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?
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.
@@lowcarbrecipeideas thank you for your reply
@@lowcarbrecipeideas oh and also, I think the grinding standard is mesh? I saw some product with mesh 40 and mesh 60
Hi Elsie, so once i bulk grind the psyllium husk, if your recipe calls for 27gm whole husk to be ground to half its volume, how should i weigh the bulk ground one please? Tq
If you grind in bulk, just store in a container and keep in the fridge. Whenever you need to use, just weigh out the 27g or any amount the recipe calls for
@@lowcarbrecipeideasthank you!❤
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!
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.
@@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?
@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
Thanks for your video! Do we need to grind the psyllium husk into a powder, or can we simply use it whole in your keto bread recipes?
If the video, it's mentioned that you need to grind the whole psyllium husks until half its original volume or 50% before using. This is the most effective for absorbing the water. Also weigh after grinding.
@@lowcarbrecipeideas ok thanks. I just wanted to save myself some time and not grind them haha. Is it because it’s more effective if you grind them?
@peachiep I just mentioned that it is the most effective for absorbing the water. Otherwise, the bread will be wet and dense. You can grind in bulk and store in the fridge for convenience
Hi, I’m abit messy now. So if I use 15gram psyllium husk. How much psyllium powder should I use?
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
Please tell me, now psyllium, which is larger and sold in bags, not in jars, have you experienced this? How much to put this in the dough? Thank you very much for your reply
Whole psyllium husks normally comes in bags. NOW brand does have it in jars, too. You need to grind the whole psyllium husks until half its original volume then weigh it. Please watch this video for better understanding and success
@@lowcarbrecipeideas 😘
@@lowcarbrecipeideas I'm from Ukraine and I don't quite understand English in the video( 🇺🇦🥰Now's psyllium needs to be ground to half its size? Did I get it right from the video? Thank you 🙏
@@888milovar6 Yes. But please make sure that you are using whole psyllium husks and not preground psyllium powder as they are very different
@@lowcarbrecipeideas ❤
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.
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.
@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.
Do you have a reception for the bread..? I cannot find any that is easy and tasty. Thank you.
You are an angel from high up above.
Awww... thank you ❤
it still incredibly confusing regarding the psyllium powder, which is readily available. should we subs half? 1/3?
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.
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.
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
@@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
Won't the baking powder be destroyed (used up before hand) if you pour hot water on the mixture?
No it won't. The baking powder will still make the dough rise during baking in the oven.
Thank you :)
I have to ask the embarrassing question about these ingredients causing constipation-? Anyone have this unpleasant side effect of coconut flour/psyllium combo?
Coconut flour has fiber, and so does psyllium. Remember Metamucil? It has it as an ingredient. So it’s weird that you experience constipation.🤔