This pysillium husk powder is a good one. Yes, it will tint your baked goods purple, and, Unless, you are me, where purple is a selling point, you might not want to serve this in a public setting. I have heard of people using pysillium husk to make "low carb" and "keto" bread, but such nutritional foolishness is unacceptable in my home. You need whole foods, real food, and that lack may be why you need psyillium husk powder. For me, this stuff acts like oatmeal, that is, it stops the need to occupy the smallest room in the house. I have used it to thicken pea soup when it wasn't cooked long enough, and the fine powder left no grit! I have used it to thicken protein shakes, extending the volume greatly while maintaining the proper texture. In the picture above, you can see 21 grams of this Pysillium husk powder next to 7 grams of wheat bran. It is finely ground, and is not interchangeable with a recipe which uses ground pysillium seed. This morning, I am making carrot bread, and the first thing I did was mess up. This stuff clumps into a paste, just like the stuff in school, if you just add water. Those clumps bake into purple spots! It is important to mix the powder with your grain before you add water, and while you add water, stir vigorously and constantly. You will need more liquid than you think. And, do not use egg yolks, it creates a horrible stench of sulphur, which, oddly, intensifies the purple! Mix all your liquid together first, with your leavening, and pour steadily. You can use coffee for your liquid, or add cocoa, if the color bothers you.
