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THE low carb psyllium flour is a natural fiber source made from the seed husks of the Plantago ovata plant, native to India and Pakistan. It contains 70% of soluble fiber and 30% of insoluble fiber.
Many people use it as a laxative ( Metamucil) to regulate bowel movements and relieve constipation. In other words, it is used to regulate the intestines. Others are used to control cholesterol, reduce blood sugar levels or as part of a detox plan, adding it to juices to eliminate impurities and various types of diets.
Where to find low carb psyllium flour
THE low carb psyllium flour It can be found in health food stores or stores specializing in special foods and can be available in capsules, bran or liquid form.
This low-carb flour absorbs moisture and is therefore the new darling of the gluten-free world, being added to recipes for bread, cakes and cookies. When mixed with water, it turns into a gel and has a glue-like appearance. By absorbing moisture, it helps with texture, elasticity and keeps gluten-free recipes moister and softer, imitating the function of gluten.
How to use low carb psyllium flour
Due to the difference in density between the bran and the powder, they cannot be replaced 1:1, so it is up to you to test. It can be replaced with xanthan gum, but this is not a one-to-one replacement. It is recommended to use one teaspoon of xanthan gum for every 2 to 3 tablespoons of psyllium bran. Another recommendation is to use flaxseed gel + xanthan gum. In the recipes I tested, I did not get the same results as I did with the use of psyllium.
Low carb psyllium flour and other benefits
Consuming the plant with a glass of water before meals makes you feel fuller for longer. Since psyllium absorbs a lot of liquid, you end up feeling full and won't feel hungry as quickly. Consequently, you will eat less and consume fewer calories, resulting in weight loss.
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