Bests & Worsts Reviews from Amazon

I have been gluten-free for nearly 10 years now, due to medical necessity. One big adjustment in going gluten-free is baking. Everything is different without gluten to provide structure to doughs and batters as they rise. I recently purchased the America's Test Kitchen gluten free cookbooks, and several of their recipes call for psyllium husk powder as a binder, either in place of or in addition to xanthan gum. Psyllium helps provide the structure needed, especially in yeast doughs. I use it in breads, pizza crusts, biscuits, and even doughnuts! It provides great texture without the gumminess often found in breads made just with xanthan gum. This is the brand ATK recommends, so I felt safe ordering it. While a little goes a long way, it's still great to have a larger bag on hand.