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About 3 years ago, I published a video on "Psyllium Husks Vs Powder - which is better?". Some people have told me that this video was a game changer for them as they finally got their psyllium husks correct and were able to get good results with their keto bread after that. However, I am still getting comments such as "why I follow the recipe exactly and the bread is wet, dense, hollow, sticky and unable to rise? I realized that a lot of people are still not aware of what type of psyllium husks they are using so they used it incorrectly thereby, getting issues with their bread. Hence, I decided to make this shorter tutorial to benefit those who are having problems.

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1. Use a seed, bean, nut grinder or multi grinder as it is the most effective. A food processor can be used too. In the video, I used a multi grinder.

2. Ensure that the bowl and blade of grinder are dry and cool (not hot from the dishwasher).

3. Place the whole psyllium husks into the grinder. Pulse (do not blend) 3 to 4 times for a few seconds each. It is easy to overgrind if you blend. You can visibly see that the amount of the ground psyllium husks is 50% less than the original volume. Alternatively, you can compare it with another cup with the same amount of whole psyllium husks to check whether the whole psyllium husks have been ground down by 50% or half of its original volume, NOT MORE OR LESS. If you overgrind, the psyllium husks will become more concentrated and hence, will affect the texture of the bread.

4. After grinding, the weight of the husks will be the same, but the texture is finer by 50% which is the most effective for absorbing the water. Now, you can weigh the amount that you need to use. If you're making keto bread regularly, I highly recommend that you grind them in bulk and store in the fridge for convenience.

5. Ground psyllium husks is the most effective for absorbing the water and it is worth the effort to just grind it until half its original volume then store in the fridge for use anytime.

6. If you still prefer to use pre-ground psyllium powder, you MUST NOT grind it anymore as it is already super fine and concentrated.

7. Only a small amount like 1 to 2 tsp of pre-ground psyllium powder is required to make a loaf of keto bread. Using too much psyllium powder will make the bread super dense, wet, sticky and unable to rise.

CONCLUSION

1.  You must be aware of what type of psyllium husks you are using and use it correctly to get a good result.

2.  If you're new to keto bread, do not jump straight into it without understanding about psyllium husks and how to use it correctly. Keto bread is complicated due to the alternative ingredients used so you need to understand the ingredients in order to get a good result.

3.  When my recipe calls for 27 g (3 tbsp) of ground psyllium husks, it means whole psyllium husks ground down by 50% or until half its original volume, then weigh it. Some people mistakenly use 27 g of pre-ground psyllium powder and then complain why their bread is dense, wet, sticky and unable to rise despite following the recipe exactly.  Remember that if you are using pre-ground psyllium powder, only use 1 to 2 tsp for a loaf of keto bread. Always start with less for e.g. 1 tsp then add a bit gradually if the dough is too runny. The problem is when you add too much psyllium powder, the bread will turn out wetter, denser, stickier and unable to rise well.

4.  For more baking tutorials, please check out the playlist for BAKING TUTORIAL

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