I bought a few big bags of various things for baking from Amazon, including psyllium husk powder and coconut flour - I use them to add to my normal bread recipe, along with things from the supermarket, milled seeds, ground almonds, rye flour, as they mask the purple colour of the psyllium flour when baked. The bulking up of the bread works well to reduce the impact of the bread flours, and I have gone over to using US style cups as it is so much faster than weighing out, and it also emphasises just how low density the low carb options are.
I put the dough into muffin tins to prove and bake, and freeze the result so as not to be tempted to over indulge.