You’ve probably started seeing this ingredient in recipes sometime in the past year. I started seeing psyllium husks and psyllium husks powder in recipes about 6 months ago. At the time, I didn’t know what it was, or why someone would use it. And since I am always a little suspicious of new ingredients, I have waited until now to try it.
There are some people who are very against using psyllium husks in their baking and there are others who are firmly supportive of it. I talk about why that is, as well as what psyllium husks are in the first place, and why they are so popular right now in gluten-free and grain-free baking in this week’s video.
This can be said about pretty much anything. That doesn’t mean it’s not true.
Have any follow up questions? Any objections to it? Tell me about it in the comments. The questions, I’ll do my best to answer, the objections you have, I would like to hear about.
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Filed in: Food Facts & Tips