this is what i was going to attempt.I think it is mainly used as a binder, so recipes that use non-gluten flour, like coconut or almond, often use it. Recipes without it often use eggs to bind, but the eggy taste isn't always good. Other things that help binding and rising in baking are flaxseed and chia. I used flaxseed to make low carb muffins once and they came out well but they also had a high egg content.
I've been looking at vital wheat gluten, and have just bought some from Amazon. When I have time, I'll experiment with some recipes because I really would like to see if there's something low-carb I can make to stop me lapsing with bread products.
this is what i was going to attempt.
https://moniquebradley.tv/low-carb-breakfast-buns/
What purple colour?I find it very useful - is there some aversion to it?
When I use it in the bread I make I add various seeds and some rye flour as that disguises the purple colour.
Some psyllium husk turns purple when heated.What purple colour?
read somewhere you need to get blond PH to avoid the purple color.Some psyllium husk turns purple when heated.
That’s the best bitSome psyllium husk turns purple when heated.
Purple is okay.That’s the best bitI’ve got some lovely homemade purple bagels in my freezer...
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