Psyllium husk recipes!!! Get in here!

crazyravr wrote: »

What is it?
Why do you use it?
What does it do?
How does it taste?

It’s meant to be used somewhat as a fiber supplement cause it’s main macro composition is carbs with most of, if not all fiber based. It somewhat acts as xanthan gum/ chia seeds/ flax seeds. It’s a great binder/ thickener for cooking and absorbs a lot of liquid. It doesn’t taste like anything, maybe a little bit of a nutty taste to it, but pretty bland. I personally use it to make no/ low carb protein desserts.

All I know is it makes some damn good protein waffles (in terms of helping texture)

crazyravr wrote: »

jgnatca wrote: »

I just learned a lot. It’s a soluble fiber giant. The plant is in the same family as the plantain.

https://www.slideshare.net/mobile/KanchanThakur6/isabgol-plantago-ovata

Yeap, I read a lot about it too. It has absolutely no place in my diet nor the things I make.

Surprised considering you make those protein desserts.....
I found psyllium to give the best texture for the highest volume/ macro friendly recipes

vegmebuff wrote: »

pinggolfer96 wrote: »

crazyravr wrote: »

jgnatca wrote: »

I just learned a lot. It’s a soluble fiber giant. The plant is in the same family as the plantain.

https://www.slideshare.net/mobile/KanchanThakur6/isabgol-plantago-ovata

Yeap, I read a lot about it too. It has absolutely no place in my diet nor the things I make.

Surprised considering you make those protein desserts.....
I found psyllium to give the best texture for the highest volume/ macro friendly recipes

Do you prefer it to Xanthum Gum? Higher volume? Are you also taking in 'extra' liquid to ensure everything doesn't 'stop' so to speak?

I prefer it, but I think each has its place. Xanthan gum is more of a gummy thickening agent, where’s as psyllium is more of an absorbing thickening agent. So psyllium has higher volume cause of more absorption. And I already drink 2-3 gallons of liquid a day.....💪🏻

crazyravr wrote: »

pinggolfer96 wrote: »

crazyravr wrote: »

jgnatca wrote: »

I just learned a lot. It’s a soluble fiber giant. The plant is in the same family as the plantain.

https://www.slideshare.net/mobile/KanchanThakur6/isabgol-plantago-ovata

Yeap, I read a lot about it too. It has absolutely no place in my diet nor the things I make.

Surprised considering you make those protein desserts.....
I found psyllium to give the best texture for the highest volume/ macro friendly recipes

Reason being... I get more than enough fiber as is from what I eat now and here with this ingredient I would have to find ways to use, which as I see it, is more trouble than its worth. Its in a lot of Keto recipes, maybe look into those?

Did you try subbing it for xanthan gum in protein fluff?

Not yet, that’s what I’m going to try next.

sarjenki wrote: »

Op, I don't do low carb, so sorry I won't be much help as far answering your question...
But, your waffles do look pretty good and look more like the real thing than most other low carb waffles I've seen. I do like to try different recipes with unusual ingredients sometimes, out of curiosity. Would you mind listing your recipe for us?
Also, I've never tried psyllium husk? Is it an expensive ingredient?
Thanks and good luck!

I’m def not low carb either lol but it just ends up being more macro friendly when cutting (currently bulking but love waffles and it’s easy good protein waffle lol). But it’s super easy, the base of the waffle is this:

-20-30 grams of protein powder (I found quest or casein blend works best)
-5 grams of husk
-130 grams of egg whites
-baking soda
-oz of Greek yogurt(optional)

That’s literally the base, then I like to add to it: things like vanilla extract, sea salt, stevia, shredded carrots, canned pumpkin, sf maple syrup, blueberries.....etc. then either eat plain or make a protein waffle breakfast sandwich or top with Greek yogurt...etc.
It’s not expensive. I found mine at sprouts for 10 dollars for a pound. Ibe noticed prices vary though at different stores