finally got this recipe correct so that it comes out looking like yours. I have tried most of your recipes and they rise whilst proofing and then collapse whilst baking. Also a bit heavier at the bottom. Today I reread everything I could get hold of on Psyllium husk ( including your video ) and decided that for some reason the husk we get in Australia ( from Woolworth's - organic) has to be slightly different to the one you purchase. It is Husk not powder! So I used 15 gm of husk ( not 27) ground it down and followed your recipe. came out perfect! Thanks
Yes, ingredients can vary in certain countries, and I am glad that you discovered the differences and made adjustments accordingly. Well done 👏 and thank you so much for sharing and your feedback 🙏
1. PLEASE SET THE CAPTION TO YOUR CHOICE OF LANGUAGE. CLICK SETTINGS (GEAR ICON) AT THE BOTTOM OF THE VIDEO, CLICK SUBSITILES/CC, CLICK AUTO TRANSLATE THEN SELECT THE LANGUAGE.IF YOUR LANGUAGE DO NOT APPEAR, PLEASE LET ME KNOW IN THE COMMENT. THIS AUTO TRANSLATE FUNCTION WORKS BETTER ON DESKTOP COMPUTERS THEN MOBILE PHONE. 2. PLEASE SEE THE DESCRIPTION BOX BELOW VIDEO (CLICK DOWN ARROW ON THE RIGHT HAND SIDE, BESIDE THE VIDEO TITLE AND SCROLL DOWN) FOR THE FULL WRITTEN RECIPE, LINK TO PRINT RECIPE, NUTRITION INFO AND OTHER RELEVANT DETAILS. THANK YOU !
What a great recipe Elsie. Seed breads are my absolute favorites & this one is a great one. Even though yeast is involved, it's so easy to make. It came out soft,fluffy & super tasty. It toasts great & it's delicious... Thank u my friend ❤️ You are THE BEST 🤗
I made it this morning. I use pre-ground psyllium husks, but it is not finally grounded power so after a few adjustments, the portion used is the same as the recipe, 27g. Bake at 200c for 50min. It turned out great! Thank you very much ! Can’t wait for it to cool down and slice !!😊
@@Parisgirl2000 please check out this video to understand better about psyllium husks so you will have better success with it. Also check out the keto bread baking tutorial video; ua-cam.com/video/_bnCwudgFt4/v-deo.html ua-cam.com/video/z21dBnvJcBQ/v-deo.html
@@Parisgirl2000 After a few trials, eventually didn’t make any adjustments. What I did was gradually add the Psyllium Husk Powder until the dough texture is the same as the video shows. Good luck!
Thank you so much for all you're beautiful recipes I l9ve all them. Couldntiu come up with your coconut sandwich bread with less eggs? Seven eggs is a.l9t. Thank you so much. I really appreciate your hard work. God bless you're ❤️
I successfully made this recipe today. I did have an issue with the yeast. I made two batches, with two different brands of rapid yeast, both stayed watery. Not sure why. Nonetheless, I forged on and the bread did rise and tasted great. Thank you for your help on previous questions I asked, and thank you for wonderful content.
So happy to hear that Don ! Did you add sugar to the yeast? If you did not, it's normal that you won't be able to see lots of bubbles and foam. But as long as you can see a few bubbles then you know the yeasts are ok. When the bit of sugar is added the yeast will feast on them and that's why there will be lots of bubbles and foam. Sugar doesn't activate the yeast but just feeds them. Without sugar the yeast can feed on the sugar from the flour or seeds. That's why I put sugar as optional. So glad the bread turned out successfully and you like it. Thanks so much for your feedback 😊
@@lowcarbrecipeideas I didn’t add sugar, but I did see the sugar in the recipe. Does it have to be regular cane sugar, or can I use sugar alternatives, such as Monk Fruit, Stevia and such?
@@donhuff2581 You don't really need to add sugar. Your yeast mixture without sugar still works except that it looks watery but you should be able to see a few bubbles that's why the bread still rose successfully. But if you want to be more certain of the yeast then its more obvious when a bit of sugar is added. Any sugar or honey is fine. Inulin is low carb friendly. However I am not sure whether they will react with Keto friendly sweeteners as I have not tried it yet.
If I am not using egg white powder, am I correct in thinking that I do not add the 280 ml of room temperature water? Thank you so very much for all your work in creating these wonderful recipes!!
Hello! I cannot make the bread this tall at all! I have tried and failled. I respect the recipe, the bread is soft and tasty but small no matter how much yeast I use.
What a good idea! 👍 Could you please tell us where to buy the exactly grinder like yours? The Link you provide is another brand？Will be really appreciated. Thank you🙏
@@lowcarbrecipeideas Thanks for replying. No, didn't weigh the ingredients and I did add an additional 1/2 cup of flour but it was still runny. I decided to bake it anyway. Results? I have bread; not as high or rounded but edible. I will definitely try it again.
🌼Hello dear one~ just hoping to clarify that it is 3.5 cups of seeds for the recipe, regardless of how much "flour" I end up with after grinding, correct? I'm just now getting around to making this bread, even though I sure wanted to back when you first posted it =) That strawberry cream sandwich post reminded me, thank you!
Not really as different seeds and nuts have different properties and ratios. So far, I only find that sunflower and flaxseed have the ability to rise well with leavening agents.
Generally, gd sunflower seeds does have same ratio with nut flours. However, the result may be different as sunflower seeds have a unique ability to rise super well with leavening agents
Hello, I keep trying to bake this keto bread but each time, the loaf is too wet and dense inside. I have used everything exactly as the recipe (I have tried 6 times). I started with the 27 g of psyllium husk powder and have gone down to 18 grams and there's no difference at all....still wet/dense inside. The brand of psyllium husk I am using is Konsyl Daily Psyllium Fiber. Do you have any recommendations on how this texture can be more like in your video?
There's a huge difference between whole psyllium husks and preground psyllium powder. 27 g is based on whole psyllium husks ground until half its original volume (not more or less), then weigh it. If you're using preground psyllium powder, then it's way too much as it is very concentrated. Please check out this tutorial video and also the playlist; ua-cam.com/video/DQxzFXgv9m0/v-deo.html ua-cam.com/play/PL0Ixo8hboMFdYmRAJbF9H-sngimwCeOMr.html&si=TMK_kwPUI89R1aWB
Frankly I have not tried that but I've received feedbacks that it's doable. On the other hand, some people said it didn't work so I am unable to advise 🙏
That's great! Yes you can try 1 to 2 tsp of psyllium powder. The dough may be softer but it's fine. If you add more until the dough is firm then it will be too much and the bread will fail. Even if the bread turned out fine at 1 to 2 tsp the texture will be a little stickier than the whole psyllium ones.
@@lowcarbrecipeideas I also have the whole husks, but I can’t seem to understand how much to use. I know you say use 27 grams and blend until it’s 1/2 the amount by weight. So does that mean we would only be using about 14 grams after blending the husks?
@@donhuff2581 You need to grind the whole psyllium husks down to 50% or half its original volume then weigh for 27g. You can check out this video to understand better about psyllium husk and powder and how to grind the whole husks; ua-cam.com/video/_bnCwudgFt4/v-deo.html
Unfortunately not as psyllium husk is the best replacement for gluten. It holds everything together and provides elasticity to shape the dough. It bulks up the dough and make it more bread-like. Xanthan Gum has a different purpose so it would not work.
I think whey protein powder is different. It can be added in small amount to help with texture and rise but it's very tricky to get the right amount as too much of it will result in a memory foam kind of texture. Egg whites are needed for moisture apart from boosting the rise.
I live in the Philippines and I tried your sunflower seed flour/golden flaxseed bread recipe and i don't know if it's raw sunflower seeds that I bought but there is a flowery smell and and aftertase? Should I wash the seeds first?
I think that's just the taste of sunflower seeds. You don't need to wash the seeds as it will make the ground seeds too moist. Baking the bread for 1 hour will already roast the ground seeds. If you find the sunflower seed taste is too strong, you can try to mask it with sweetener, spices or herbs
Thanks for your feedback! This is a plain bread so you so can spread with butter, jam, make sandwich etc. If you want to have flavored bread then you can add whatever flavors like cinnamon, chocolate, pumpkin spice etc you can check out my playlist for flavored bread.
Noted , as myself and friend spread with unsalted butter still tasteless, will try to add salt and sweetener or try your others flavoured bread Thanks for your reply
@@crystalwei1721 The taste of plain bread would come from the flour used. This bread will taste of sunflower seeds which is fragrant if you are a fan of it. The salt or sweetener will add flavor to it. Of course, the other flavors wd come from what you put on it.
Help.... I tried this with eggs white powder and the amount of water you said plus the water for the yeast and ended up with Soup. Is the liquid for the yeast supposed to be included in the 280 ml for the egg white powder? So it would just be an additional 80ml???? I just had to throw away a whole batch. Ingredients were not cheap.
It is correct to use 280ml water to reconstitute the egg white powder. The other 200ml water with the yeast is correct and it's to activate the psyllium husks. It should not turn out as soup. Did you use whole psyllium husks or preground? psyllium powder?
@@lowcarbrecipeideas I used powder and used the amount siggested. I ended up with a pancake patter consistency. In order to not through everything away I added some coconut flour to get a thick cake patter consistency. It was by no means like what your video shows. I have no idea what happened.
@@karenboucher7507 For preground psyllium powder yes, start with 1 to 2 tsp as it is very concentrated. But if the dough is too soft then add a bit more gradually until you could just shape into balls. It's ok to be on the soft side because when you add until the dough is firm the bread will be quite dense and sticky. Actually you could still proof your earlier batch without shaping into 2 balls. My earlier video on this same recipe was without shaping into balls but it tends to sink a little at the middle so this V2.0 is an improvement by shaping into 2 balls to prevent the sinking. Here's the link to the first video on Sunflower Yeast Bread for yr ref; ua-cam.com/video/8Ci3cyDhpek/v-deo.html
I followed your directions EXACTLY measuring everything to the gram using the egg white liquid. The dough came out to be a real MESS. Never firmed up into a dough. What a disaster. Came out like Cake batter. all went into the trash. SO what happened???
finally got this recipe correct so that it comes out looking like yours. I have tried most of your recipes and they rise whilst proofing and then collapse whilst baking. Also a bit heavier at the bottom. Today I reread everything I could get hold of on Psyllium husk ( including your video ) and decided that for some reason the husk we get in Australia ( from Woolworth's - organic) has to be slightly different to the one you purchase. It is Husk not powder! So I used 15 gm of husk ( not 27) ground it down and followed your recipe. came out perfect! Thanks
Yes, ingredients can vary in certain countries, and I am glad that you discovered the differences and made adjustments accordingly. Well done 👏 and thank you so much for sharing and your feedback 🙏
1. PLEASE SET THE CAPTION TO YOUR CHOICE OF LANGUAGE. CLICK SETTINGS (GEAR ICON) AT THE BOTTOM OF THE VIDEO, CLICK SUBSITILES/CC, CLICK AUTO TRANSLATE THEN SELECT THE LANGUAGE.IF YOUR LANGUAGE DO NOT APPEAR, PLEASE LET ME KNOW IN THE COMMENT. THIS AUTO TRANSLATE FUNCTION WORKS BETTER ON DESKTOP COMPUTERS THEN MOBILE PHONE.
2. PLEASE SEE THE DESCRIPTION BOX BELOW VIDEO (CLICK DOWN ARROW ON THE RIGHT HAND SIDE, BESIDE THE VIDEO TITLE AND SCROLL DOWN) FOR THE FULL WRITTEN RECIPE, LINK TO PRINT RECIPE, NUTRITION INFO AND OTHER RELEVANT DETAILS. THANK YOU !
I made this last night and it is already gone! Very good recipe - my whole family loved it. Thanks!
That's awesome! Thanks so much for your feedback ❤️
Muchas gracias por tanto 💖 lo valoro mucho, saludos de Mexicali,BC México 😊❤⚘🙏🇲🇽👏👏👏👏👏👏👏👏
Thank you again for your wonderful recipes!
What a great recipe Elsie. Seed breads are my absolute favorites & this one is a great one. Even though yeast is involved, it's so easy to make. It came out soft,fluffy & super tasty. It toasts great & it's delicious...
Thank u my friend ❤️
You are THE BEST 🤗
I am so happy to hear that! So glad you love it and thanks for sharing the pictures my friend. The bread looks fantastic 😋 🥰❤
I made it this morning. I use pre-ground psyllium husks, but it is not finally grounded power so after a few adjustments, the portion used is the same as the recipe, 27g. Bake at 200c for 50min. It turned out great! Thank you very much ! Can’t wait for it to cool down and slice !!😊
So glad to hear that! Thanks so much for your feedback ❤️
Please May I ask what adjustments you made? I am having trouble with getting the right amount of psyllium! Thank
@@Parisgirl2000 please check out this video to understand better about psyllium husks so you will have better success with it. Also check out the keto bread baking tutorial video;
ua-cam.com/video/_bnCwudgFt4/v-deo.html
ua-cam.com/video/z21dBnvJcBQ/v-deo.html
@@Parisgirl2000 After a few trials, eventually didn’t make any adjustments.
What I did was gradually add the Psyllium Husk Powder until the dough texture is the same as the video shows. Good luck!
Looks wonderful. Thanks 😊
Thank you so much for all you're beautiful recipes I l9ve all them.
Couldntiu come up with your coconut sandwich bread with less eggs?
Seven eggs is a.l9t.
Thank you so much.
I really appreciate your hard work. God bless you're ❤️
I successfully made this recipe today. I did have an issue with the yeast. I made two batches, with two different brands of rapid yeast, both stayed watery. Not sure why. Nonetheless, I forged on and the bread did rise and tasted great. Thank you for your help on previous questions I asked, and thank you for wonderful content.
So happy to hear that Don ! Did you add sugar to the yeast? If you did not, it's normal that you won't be able to see lots of bubbles and foam. But as long as you can see a few bubbles then you know the yeasts are ok. When the bit of sugar is added the yeast will feast on them and that's why there will be lots of bubbles and foam. Sugar doesn't activate the yeast but just feeds them. Without sugar the yeast can feed on the sugar from the flour or seeds. That's why I put sugar as optional. So glad the bread turned out successfully and you like it. Thanks so much for your feedback 😊
@@lowcarbrecipeideas I didn’t add sugar, but I did see the sugar in the recipe. Does it have to be regular cane sugar, or can I use sugar alternatives, such as Monk Fruit, Stevia and such?
@@donhuff2581 You don't really need to add sugar. Your yeast mixture without sugar still works except that it looks watery but you should be able to see a few bubbles that's why the bread still rose successfully. But if you want to be more certain of the yeast then its more obvious when a bit of sugar is added. Any sugar or honey is fine. Inulin is low carb friendly. However I am not sure whether they will react with Keto friendly sweeteners as I have not tried it yet.
I am so inspired by this.. I luv sunflowers and this bread is a step up from almond flour.. looks absolutely delicious!!!!.. Thank you so much!!!!
You're most welcome ❤️ Hope you give it a try 😊
If I am not using egg white powder, am I correct in thinking that I do not add the 280 ml of room temperature water? Thank you so very much for all your work in creating these wonderful recipes!!
I thought the same
Yes please omit the 280ml water if not using egg white powder. Thanks for highlighting and I will indicate this at the written recipe 😊
@@lowcarbrecipeideas Thank you again for your wonderful recipes! I often make the Sunflower seeds buns!
@@wendystandish5111 You're most welcome ❤️
غاية في الروعة والجمال 😍😍😍🥰🥰🥰👍🏿👍🏿👍🏿
Thank you.
I wonder if this would work in a cast iron pot! I'll try it and let you know!!!
Frankly I am not sure about that but do let me know how it turns out thanks 😊
Very nice recipe chef 👍👌👏. Thank you for your effort 😋🌻🌞😎
Thank you 😊
Hello! I cannot make the bread this tall at all! I have tried and failled. I respect the recipe, the bread is soft and tasty but small no matter how much yeast I use.
Did you use whole psyllium husks or preground psyllium powder? Also did you check the condition of the yeasts?
What a good idea! 👍 Could you please tell us where to buy the exactly grinder like yours? The Link you provide is another brand？Will be really appreciated. Thank you🙏
I bought it online via Lazada Malaysia. The brand is Long Plus fm China. It's 1.2 liter very efficient
@@lowcarbrecipeideas Thank you very much for your reply! 🙏I can tell it’s a very good one.
Thanks for the recipes. I tried the seed bread and came out great. However with this bread it did not thicken. Any ideas why?
.
Did you weigh the ingredients? You can try adding more ground sunflower seeds
@@lowcarbrecipeideas Thanks for replying. No, didn't weigh the ingredients and I did add an additional 1/2 cup of flour but it was still runny. I decided to bake it anyway. Results? I have bread; not as high or rounded but edible. I will definitely try it again.
🌼Hello dear one~ just hoping to clarify that it is 3.5 cups of seeds for the recipe, regardless of how much "flour" I end up with after grinding, correct? I'm just now getting around to making this bread, even though I sure wanted to back when you first posted it =) That strawberry cream sandwich post reminded me, thank you!
I usually weigh after grinding but I guess either way is the same 🙏
All your breads looks 👍, well risen! I guess you can use any seeds or nuts to make 🍞!
Not really as different seeds and nuts have different properties and ratios. So far, I only find that sunflower and flaxseed have the ability to rise well with leavening agents.
Could pecan four be mixed with this recipe? And love the presentation and the music.
Generally, gd sunflower seeds does have same ratio with nut flours. However, the result may be different as sunflower seeds have a unique ability to rise super well with leavening agents
hi can i make this without the sugar. thanks
If you are referring to the sugar for the yeast, yes its optional as stated
Aloha Elsie, is it possible to use half the sunflower flour and half ground flaxseed for this recipe instead of all sunflower flour?
I actually have a recipe with sunflower and flaxseed. Here's the link;
ua-cam.com/video/YwOu6sGQl6E/v-deo.html
@@lowcarbrecipeideas Can I use the egg white powder in that recipe instead of the egg whites?
@@beachsandalgirl Yes you can
@@lowcarbrecipeideas Thank You! Appreciate all you do to make keto living yummy!
@@beachsandalgirl Awww... it's my pleasure 🙏
Wow what's it taste like?
It has the taste of sunflower seeds hence, if you are not a fan of it then it may not be suitable for you
@@lowcarbrecipeideas I like them
@@JenFine223 That's great! Hope you give it a try 😊
Hello, I keep trying to bake this keto bread but each time, the loaf is too wet and dense inside. I have used everything exactly as the recipe (I have tried 6 times). I started with the 27 g of psyllium husk powder and have gone down to 18 grams and there's no difference at all....still wet/dense inside. The brand of psyllium husk I am using is Konsyl Daily Psyllium Fiber. Do you have any recommendations on how this texture can be more like in your video?
I will give this one more try with 1-2 teaspoons of this brand of psyllium husk (it is preground/powder); unless you have any other suggestions.
There's a huge difference between whole psyllium husks and preground psyllium powder. 27 g is based on whole psyllium husks ground until half its original volume (not more or less), then weigh it. If you're using preground psyllium powder, then it's way too much as it is very concentrated. Please check out this tutorial video and also the playlist;
ua-cam.com/video/DQxzFXgv9m0/v-deo.html
ua-cam.com/play/PL0Ixo8hboMFdYmRAJbF9H-sngimwCeOMr.html&si=TMK_kwPUI89R1aWB
@@lowcarbrecipeideas Okay, thank you very much and also for the video; I will try 1-2 teaspoons only this time.
Could this be made in a breadmaker?
Frankly I have not tried that but I've received feedbacks that it's doable. On the other hand, some people said it didn't work so I am unable to advise 🙏
I am waiting for the pan you suggested, arriving in 2 days. Will this bread come out fine if I use your suggested 1-2 tsp of psyllium husk powder?
That's great! Yes you can try 1 to 2 tsp of psyllium powder. The dough may be softer but it's fine. If you add more until the dough is firm then it will be too much and the bread will fail. Even if the bread turned out fine at 1 to 2 tsp the texture will be a little stickier than the whole psyllium ones.
@@lowcarbrecipeideas I also have the whole husks, but I can’t seem to understand how much to use. I know you say use 27 grams and blend until it’s 1/2 the amount by weight. So does that mean we would only be using about 14 grams after blending the husks?
@@donhuff2581 You need to grind the whole psyllium husks down to 50% or half its original volume then weigh for 27g. You can check out this video to understand better about psyllium husk and powder and how to grind the whole husks;
ua-cam.com/video/_bnCwudgFt4/v-deo.html
@@lowcarbrecipeideas Thank you. This helps. Much appreciated.
@@donhuff2581 You're most welcome 😊
Dear can I cancel psyllium and use something instead I have Xanthan gum if it ok what is the amount?
Unfortunately not as psyllium husk is the best replacement for gluten. It holds everything together and provides elasticity to shape the dough. It bulks up the dough and make it more bread-like. Xanthan Gum has a different purpose so it would not work.
Could whey protein powder be used instead of egg powder?
I think whey protein powder is different. It can be added in small amount to help with texture and rise but it's very tricky to get the right amount as too much of it will result in a memory foam kind of texture. Egg whites are needed for moisture apart from boosting the rise.
I live in the Philippines and I tried your sunflower seed flour/golden flaxseed bread recipe and i don't know if it's raw sunflower seeds that I bought but there is a flowery smell and and aftertase? Should I wash the seeds first?
I think that's just the taste of sunflower seeds. You don't need to wash the seeds as it will make the ground seeds too moist. Baking the bread for 1 hour will already roast the ground seeds. If you find the sunflower seed taste is too strong, you can try to mask it with sweetener, spices or herbs
Sorry would like to clarify do we omit BOTH the water and apple cider vinegar if we are not using egg white powder or just omit the water?
Only omit the water for the egg white powder
@@lowcarbrecipeideas Thank you once again, Elsie!
@@cherochow You're most welcome ☺️
Thanks a ton for this! What can I use as a substitute for egg white? I’m a vegan
You won't get the same result or texture, plus it's going to be deficient in nutrients as veganism generally is
Sorry I have not been successful with my experiments on eggless version 🙏
Any plans to try and make this without egg?
I have already tried it many times but have been unsuccessful 🙏
@@lowcarbrecipeideas that's a shame.
انا من السعوديه نفسي اعرف المقادير دايما بالعربي
Arabic is already available. Please use a desktop computer to access according to the pinned comment. It does not work so well with mobile phones.
Can I use whey protein instead od eggwhite powder?
Unfortunately not because whey protein powder has a different function and the texture becomes like Styrofoam if too.much is used.
May I know can add some flavour into sunflower seeds bread? The texture and appearance is nice but no fragrance and tasteless
Thanks for your feedback! This is a plain bread so you so can spread with butter, jam, make sandwich etc. If you want to have flavored bread then you can add whatever flavors like cinnamon, chocolate, pumpkin spice etc you can check out my playlist for flavored bread.
Noted , as myself and friend spread with unsalted butter still tasteless, will try to add salt and sweetener or try your others flavoured bread
Thanks for your reply
@@lowcarbrecipeideas may I know what size A or B of eggs you using for your bread recipe?
@@crystalwei1721 I am using Nutriplus L size eggs in plastic carton box of 10
@@crystalwei1721 The taste of plain bread would come from the flour used. This bread will taste of sunflower seeds which is fragrant if you are a fan of it. The salt or sweetener will add flavor to it. Of course, the other flavors wd come from what you put on it.
Help.... I tried this with eggs white powder and the amount of water you said plus the water for the yeast and ended up with Soup. Is the liquid for the yeast supposed to be included in the 280 ml for the egg white powder? So it would just be an additional 80ml???? I just had to throw away a whole batch. Ingredients were not cheap.
It is correct to use 280ml water to reconstitute the egg white powder. The other 200ml water with the yeast is correct and it's to activate the psyllium husks. It should not turn out as soup. Did you use whole psyllium husks or preground? psyllium powder?
@@lowcarbrecipeideas I used powder and used the amount siggested. I ended up with a pancake patter consistency. In order to not through everything away I added some coconut flour to get a thick cake patter consistency. It was by no means like what your video shows. I have no idea what happened.
@@lowcarbrecipeideas I even let the whole thing set for 15 minutes before I added coconut flour didnt work thats when I added the coconut flour
Maybe the psyllium husk powder amount was wrong? your instructions say 1-2 tsp should it have been tblsp?
@@karenboucher7507 For preground psyllium powder yes, start with 1 to 2 tsp as it is very concentrated. But if the dough is too soft then add a bit more gradually until you could just shape into balls. It's ok to be on the soft side because when you add until the dough is firm the bread will be quite dense and sticky. Actually you could still proof your earlier batch without shaping into 2 balls. My earlier video on this same recipe was without shaping into balls but it tends to sink a little at the middle so this V2.0 is an improvement by shaping into 2 balls to prevent the sinking. Here's the link to the first video on Sunflower Yeast Bread for yr ref;
ua-cam.com/video/8Ci3cyDhpek/v-deo.html
😍😍😍😍💝💐
I followed your directions EXACTLY measuring everything to the gram using the egg white liquid. The dough came out to be a real MESS. Never firmed up into a dough. What a disaster. Came out like Cake batter. all went into the trash. SO what happened???
Did you use whole psyllium husks or preground psyllium powder?
🤓👍👌🖖✌️😎