#uses of psyllium husk

[viral-spices]

Psyllium Husk – Natural Supplement in Pharmaceutical Treatments

[macroglossus]

gf baking recipes are so deeply annoying because like. i am not going to use four different flours and a laxative made from plant husks you have to grind by hand to make this snickerdoodle

[nanavn]

For @shanastoryteller who asked for the gut bacteria expert's* recipe:

The professor's green energy smoothie

Ingredients

(two servings, according to the original)

half an avocado

half an apple

the juice from half a squeezed lemon

1 pinch fresh ginger

10 grapes or half a kiwi

5 dried walnuts

1 sheet nori (the kind used for sushi)

4 bunches of spinach

1 bunch parsley

a handful of broccoli

a handful of bean sprouts

half a glass of herbal tea

Preparation

Prepare the vegetables and fruits by removing the core from the apple, the peel from the kiwi, etc.

Put the vegetables in the blender with the herbal tea (cooled) and blend until it becomes a very fine-grained, green and fragrant smoothie.

Garnish with fresh herbs according to your taste preferences.

From https://livsstil.tv2.dk/mad/opskrift/professorens-groenne-energigroed (translation: https://livsstil-tv2-dk.translate.goog/mad/opskrift/professorens-groenne-energigroed?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=da)

My tips

The taste is pretty neutral (YMMV) but if you substitute ingredients, it may affect the taste - cabbages in particular

I usually double the recipe and have it over two days - I can't be bothered to keep half an apple lying around

I use a tall container with a volume of 1,6L/3.4 pint - that's on the small side for my version

I wouldn't make bigger portions than can be eaten over two days, and unless consumed straight away it must be kept in the fridge - you're risking a bacteria bomb instead of a nice smoothie...

I rarely use lemon, but use a few good slices of ginger (peel the whole chunk, slice and freeze for less fuss)

If you live near an Asian market, they probably have bigger packs of nori. I buy one with 50 sheets - it's *much* cheaper per sheet than the supermarket's price

I skip the parsley (can't be bothered) and buy chopped (see next bullet point) frozen spinach and add to taste

Instead of broccoli (expensive; doesn't last long in the fridge) I buy whatever cabbage is cheapest and use a large handful of it chopped up some (the fibres in cabbage and whole spinach leaves does not play well with my blender - YMMV)

I use a large mug of herbal tea and add psyllium husk for more fibre

In general I substitute/add veggies/fruits if I have something going a bit overripe (buying a load of bananas cheap and freezing them if they go brown before eating: also great for this); if I'm out of grapes, I add raisins ¯\_(ツ)_/¯

IIRC he's a proponent of using organic prooduce. As you can tell from my notes I'm cheap and/or poor cost conscious, so I buy the cheapest. It's up to you :)

I eat this in addition to whatever fruits&vegs I usually have - it's an easy way to up my intake and get some things I don't eat a lot of (e.g. cabbage, spinach)

I make my own beansprouts - but this is already too long, so it's in the next post

*Oluf Borbye Pedersen - from the link:

Intestinal Microbiome Research OP is a leading partner in the EU-Metahit initiative (www.metahit.eu) which delivered the first and second gut microbial gene catalogue of 3.3 and 9.9 mio microbial genes, respectively, from the human intestinal tract.  With quantitative metagenomics he and his team demonstrated in a population sample that about a fourth of adults is markedly deficient in gut microbiota diversity. The same individuals were featured by insulin resistance, overweight, dyslipidaemia and proinflammation. OP et al. reported the first quantitative metagenomics study of gut microbiota in type 2 diabetes, prediabetics and women with gestational diabetes and they discovered a new biological fingerprint, gut enterotypes of the human host. In addition, in recent studies of the human gut microbiome, Pedersen and colleagues have teased out drug effects versus disease effects on gut bacteria composition and function. Recently, they reported the first example of gut microbes linked to human insulin resistance. Mechanistically the investigators extended and validated their findings in in rodents. The Pedersen team has done several interventions targeting the human gut microbiome and blood metabolome including the impact of broad-spectrum antibiotics and of dietary gluten content, respectively. Studies that influence dietary and medical practice.

[thommi-tomate]

Müller's health delicacies - fit through the cold season

In professional sport, it is of course extremely important to keep your immune system in good shape, especially in the winter months. This is an issue for us as a whole team at FCB, but also for each individual.

First of all: there is no miracle cure here. If there was, we would probably have it. So for me, it's all about the basics. And they work brilliantly.

Here are three things I'm currently paying particular attention to in order to stay fit:

Regular and sufficient sleep - this is one of the most important things for the immune system. It's certainly nothing new, doesn't sound exciting, but it makes a big difference to me.

Optimize the gut - it is the center of our immune system. That's why I focus on getting enough fiber in my diet. I have been incorporating psyllium husks into my diet for a few months now.

Using food supplements wisely - I take a variety of supplements. My personal top 5 are: Vitamin D, Omega 3, Vitamin C, Zinc and Magnesium.

[oak1985]

Whole Foods’ psyllium husk—a product used primarily for gluten free baking—has a note saying it may contain wheat. Of course I didn’t read this until after I’d opened the bag. Because WHYYYYYYYYY???? wtf wtf wtf

And the xanthum gum has a gluten free stamp but is processed in a facility that processes wheat.

People with allergies and intolerances, I am so sorry. I really never understand even a little bit of how hard it is to stay safe.

[sevens-evan]

tummy issues have regressed to normal tummy issues i think i’m going to be okay 🤙

having tummy issues that are distinct and new from my usual tummy issues and every single thing i google says i have colon cancer and need to immediately go to the doctor. so anyways i'm drinking some kombucha and hoping

[francisjohnpatrickmulcahy]

Okay different poll because I'm confused about canon.

This remains my pinned post, so info and a small DNI under the cut

Hi!

Do your clicks!

Okay, on to business!

My main is @plebeiangoth so you'll probably see that name liking and following you if you see your stuff here. I go by Pleb on social media. I've been a fan of MASH since my early teens going back about 20 years at this point. I'm really glad to see so many Mulcahy stans!

Not a lot of original content here, it's as it says on the tin: Father Mulcahy Echochamber. Mostly queued reblogs of whatever I find and want to stuff into the echochamber.

But I did make this silly thing:

Feel free to DM me, though fair warning I'm a little social phobic and might take some time to respond, and I won't discuss NSFW unless I can see in your blog description if you're an adult. Also at the time of typing this I'm having trouble with my inbox on all blogs, so that sucks.

Here's a list of tags I regularly maintain

DNI:

Pro-police, war, military, etc. You're probably missing the point of MASH so I don't think you belong here.

TERFs

MAPs/pedos, zoos, rapists by any other name

Anyone considering talking to me about actual priest-fucking

Pro-Isreal

Christian/white Nationalists, alt right, MAGA, nazi by any other name

If you're under 18:

Also refrain from interaction

This space is not for minors and I will not interact with minors

Please blacklist DNI-18

Do not message me with explicit topics

What I post:

Primarily Father Mulcahy

Including thirst posts and Hawkahy

I have no gods and no shame of saying whatever affectionate/appreciative/horny things I want about a fictional character who happens to be a priest. Hierophilia, plain and simple. If that's a problem, this space isn't for you.

MASH content in general, can't stick to just Mulcahy

Occasional NSFW

Mostly reblogs, not much original content

Literal echochamber

As an atheist and former Christian, please understand that I would never post anything that is intended to be preaching Christianity.

Okay now I'm done being a buzzkill. As thanks for reading here's my favorite recipe for gluten-free cinnamon rolls. My secret ingredient is a few cranks of a pepper grinder in the cinnamon-sugar filling!

Hope you have a wonderful day!

P.S. I found what looks to be a better gluten free cinnamon roll recipe, it uses psyllium husk to make it more soft! Will update when I try it out if it's indeed better.

[ovaruling]

@non-suspiciousname @junipercastor i’m not a dietician or doctor disclaimer disclaimer if you have preexisting conditions this may not be for you disclaimer disclaimer i cannot account for every human experience disclaimer disclaimer BUT the easiest way to do this is to first learn what “high fiber foods” means.

and before i begin, here’s how much fiber we more or less need via a helpful Harvard health article.

so, to recap: for women—the ones who matter to me—that’s 25g for adult women who are 50 and under. women 50 and over, that’s 21g.

and i included the extra paragraph about Metamucil etc bc that is important to note. a lot of people do think they’re getting quality daily fiber in these powders.

here’s a helpful article abt the differences between soluble and insoluble fiber. both are important in their own ways!

and just so we’re clear on the benefits of upping your fiber intake:

so!

i recommend a quick google to see the fiber content per serving of a variety of foods that i don’t have time condense here. but, like, beans are a really inexpensive way to do this (add some rice to it and you have a complete muscle-lovin’ protein btw! all the essential amino acids are covered when you combine rice and beans 🫶). beans and legumes are incredibly rich in fiber, and they’re budget-friendly, shelf-stable, and easy to make and easy to incorporate into infinite delicious possible dishes.

but your fiber can be gotten from so many different sources! (my data here is approximate from individual checking. pls allow 1-2g of fiber for margin of error in case i mistype!)

for fruits: 1 cup of blackberries OR raspberries has 8g of fiber!!!!! 1 medium apple has around 4-5g of fiber. an average banana or a serving of strawberries have 3g of fiber. an average avocado has 10g of fiber. and so forth

for grains: steel-cut oats have 5g of fiber per 1/4 cup uncooked (oats are generally rich in fiber anyway, but steel cut in particular). a slice of whole grain bread should have around 3g fiber. brown rice contains 3.5g fiber for every cooked cup. one cup of cooked quinoa (which is also a complete protein!) contains 5g of fiber. bran is almost 15g per one cup serving.

if you’ve got access to chia seeds, a 1oz serving provides 10g fiber. here’s a yummy super easy recipe for peanut butter chia pudding!!!

nuts and seeds provide a lot of fiber too. 1oz of walnuts contains nearly 2g fiber! 1oz of almonds contains 3.5g fiber. peanuts contain 2.5g fiber for 1oz. sunflower seeds are 12g per 1 cup serving (though that’s a lot of them to eat—1/4 a cup would be closer to 3g)

and my fave prunes are 12g per one cup serving. again, that’s a lot of them to eat. 1/4 of that would be 3g.

beans/legumes are king for fiber. 1 cup of cooked black beans contains 15g of fiber. 1 cup of navy beans contains around 19g of fiber. 1 cup of kidney beans contains 11g of fiber.

split peas are i think around 8g per cup when cooked? cooked broccoli is around 5g. corn is around 4g.

i could go on but i’m literally hooked up to an IV for medication rn so i’m one-handed lol i apologize for how cramped this is

but here’s a great list from the Mayo Clinic of high fiber foods and another list of 40 foods from a women’s health mag and also another from healthline, which also has a handy chart for fiber requirements for more specific age groups based on sex

and yes, there are also high-fiber cereals, but beware of the much-touted and rightly-feared ingredient of psyllium husk. it’s more or less used as a laxative and can be outright dangerous for your digestive system and is very painful if not consumed in militant moderation. ask me how i know lol. please please be careful of psyllium husk. like, for real. just stay away from it altogether imo.

sorry this is a lot of discombobulated info, but again i’m one handed at the moment. but hopefully that helps a bit! fiber is linked to longevity and good colon health and that’s what i want for women forever

EDIT: go slow with this! if you’re not used to the recommended daily intake, you will need to gradually work up to this so as not to upset your gastrointestinal system. you may otherwise find yourself in discomfort. GO SLOW. add fiber-rich foods in small portions over time to allow your body to adjust. it is well worth the patience—but don’t overload your system by eating a ton of prunes and thinking you’re doing yourself any good that way. introduce gently and in moderation until you feel comfortable with how it makes your digestion feel!

[suzieb-fit]

Sunday started very early.

Out of bed at around 5.30.

Half hour cardio/lower body and core based HIIT workout before getting out for my half hour walk. Murky, damp morning, but still a wonderful thing to do in the peace and quiet of early morning.

Collagen and inulin coffee with oat milk with my "fuel-up" breakfast.

Just an average fast. In fact, this is technically "time restricted eating" rather than fasting. That is all I am needing from now on.

Apple, cinnamon, nutmeg, cacao powder, chia seeds and chia seed protein powder, coconut "flour". Mixed with olive oil and water. Cooked in the microwave for one minute. Fabulous! But on no, I forgot my liquorice root!

So I had it with a second coffee before getting my second Nike Training programme session in.

I loved this app before everything seemed to take a real nose dive for my health a couple of years ago. And I'm incredibly grateful and happy to be grabbing that drive and motivation back!

And yeah.....no medium intensity or effort here. Full on, tough workouts!

Yesterday was all about weight training for muscular strength. Today was based on high intensity cardio and speed. Focused largely on the core.

And wow, it felt good. Not during, obviously, haha 😆.

Back to lifting tomorrow.

Tuna salad for lunch. I'm dealing with being unable to have eggs or dairy. Making sure I still get plenty of flavour, nutrition and satiety.

Especially now that I'm training harder once again.

A second little walk early afternoon before fresh fruit, walnuts, mixed seeds, psyllium husk and ground coconut.

Yes, I'm not happy that I've lost the greek yoghurt that I used to have with this snack, but it's actually delicious just as it is!

So even after a terrible nights "sleep", which explains the early start, I have had a really good Sunday.

High strength magnesium ain't cutting it as an aid for better sleep, lol, so I've ordered some valerian root supplements to go with it. Worth a try!

I was determined to prevent that from messing up my day. No moping in bed wishing for sleep. Up and on with it!

And the mucus hasn't been much trouble today. Might I have finally discovered the answer with the combination of allergies and intolerances?

Time will tell. Still very early days. But I'm ever hopeful. And actually more optimistic than I have been in the longest time.

I weighed myself yesterday, using the digital scales at home. Never bother looking at any data. Just occasionally hop on to check my weight is stable. But now I've got my head back on, I wanted to see what the scale said that weight was made up of.

And I wanted to compare the body fat result with the callipers that have been hiding in a drawer for years.

Quite similar numbers, so I have a decent estimate at least. I don't need an accurate number.

[dionysianchub]

Fatty liver anon here. Did they say why you have it specifically? Its very rarely caused by just being fat, it's usually health issues that can also make you gain weight. If it's alcohol related that's an obvious fix (harder in practice of course), if not there are a few different routes to go down

I'm 5'6 and 240lbs (gained 70lbs so far intentionally after gaining 35lbs from pcos, learning you can't just lose pcos weight with diet and exercise, and realising just being a feeder wasnt what I needed) and while they did say it can sometimes help to lose weight it's more about the pcos which caused insulin resistance and high cholesterol (for other people it can also be from diabetes, underactive thyroid, high blood pressure etc).

As I said I take inositol for the IR but I did also make a lot of lifestyle changes. I've had improvements whilst also lowering how many simple carbs I have and eating more complex carbs and fats instead (dairy isn't great for insulin resistance so I eat so many avocados, nuts and other plant oils as well as oily fish), taking those little cholesterol drinks containing plant sterols, and upping my fibre a lot with both oat bran and psyllium husk. I swim, go on walks, lift weights, and do some of Dr la thoma's YouTube functional bodyweight workout videos+stretches (being specific cause I do rate them for fat people, shes tiny but most are about functionality and ability over athleticism— We aren't in her mind but it's adaptable and useful) for general health/wellbeing and to hopefully keep the visceral fat % and liver fat lower as I gain. I also take milk thistle tablets because some studies show it's good for repairing and protecting the liver. I can't say what specifically has helped the most but I'm keeping it all up because it's working, you'll probably end up doing some experimenting. It sounds overwhelming written out like this but it really wasn't

They said I should try weight loss as well of course but I explained "it would be bad for my mental health so tell me what you'd tell a skinny person" and they dropped it. They tell me I'm obese every time I see them of course because I'm fatter every visit but accept it's not the sole or best treatment option. If you have an ED history they can be more understanding about avoiding WL. I'm personally willing to do anything except lose weight unless I get big enough that I can then lose the 5% recommended (visceral fat goes first, or so they say, and that's around what people can reliably keep off) and still feel good about my body.

One nurse tried to say something about me being on testosterone and only stopped when she realised the gel doesn't metabolise the same way, I'm sure you know what they can be like just don't be surprised if someone decides to blame T. Trans broken arm syndrome strikes again.

Sorry this is long and very ()()()(), I hope it's helpful enough to compensate.

This is wildly helpful! My doctor hasn't even called me since testing, this is just what I've seen from the results of the ultrasound and MRI, but I do know that at the time my liver values were evaluated they did discover I had an underactive thyroid. I've been placed on a synthetic thyroid hormone for the last month or so. Hopefully that helps? I also know that prior to my diagnosis I was eating a ton of sugary foods and carbs, so I've been trying to cut those and eat a more mindful diet. I'll look into the supplements and videos you mentioned as well! Thank you so so much for all your advice!! 💜💜💜

[glossary2]

Following a ketogenic diet doesn't mean giving up bread entirely. With a few modifications, you can enjoy the pleasure of freshly baked bread while staying within your low-carb limits. In this article, we'll explore some mouthwatering keto bread recipes that are both satisfying and easy to make. Whether you're new to the keto lifestyle or a seasoned follower, these recipes will add variety to your meal plan while keeping you on track. Let's dive in!

Almond Flour Bread:

Ingredients:

2 cups almond flour

¼ cup ground flaxseed

¼ cup psyllium husk powder

1 teaspoon baking powder

½ teaspoon salt

4 large eggs

¼ cup melted butter or coconut oil

½ cup unsweetened almond milk

Instructions:

Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.

In a mixing bowl, whisk together the almond flour, ground flaxseed, psyllium husk powder, baking powder, and salt.

In a separate bowl, beat the eggs, melted butter (or coconut oil), and almond milk.

Combine the wet and dry ingredients, stirring until a thick batter forms.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Allow the bread to cool before slicing. Enjoy!

Coconut Flour Bread:

Ingredients:

¾ cup coconut flour

¼ cup psyllium husk powder

1 teaspoon baking powder

½ teaspoon salt

6 large eggs

¼ cup melted butter or coconut oil

1 cup unsweetened almond milk

Instructions:

Preheat the oven to 350°F (175°C) and grease a loaf pan.

In a bowl, mix together the coconut flour, psyllium husk powder, baking powder, and salt.

In a separate bowl, beat the eggs, melted butter (or coconut oil), and almond milk until well combined.

Combine the wet and dry ingredients, allowing the coconut flour to absorb the liquids for a few minutes.

Transfer the batter to the greased loaf pan and smooth the top.

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool before slicing. Enjoy!

Click here Indulge in guilt-free snacking with these tasty keto-friendly options:

Tips for Perfect Keto Bread:

Use eggs as a binding agent: Eggs provide structure and texture to keto bread recipes. Beating the eggs well before combining them with other ingredients ensures a light and fluffy loaf.

Experiment with flavors and add-ins: Enhance the taste and texture of your bread by adding herbs, spices, or cheese. You can also incorporate nuts, seeds, or low-carb sweeteners like erythritol or stevia.

Don't skip the resting time: Keto bread recipes often call for allowing the batter to rest for a few minutes. This step helps the dough absorb the moisture, leading to a better final texture.

Adjust baking time and temperature: Ovens can vary, so keep an eye on your bread while it bakes. If the top is browning too quickly, cover it with aluminum foil to prevent burning.

Conclusion:

With these simple keto bread recipes and helpful tips, you can indulge in delicious homemade bread while maintaining your low-carb lifestyle. Whether you choose almond flour or coconut flour as your base, these recipes offer a satisfying alternative to traditional bread. Experiment

with different flavor variations and add-ins to tailor the bread to your preferences. Get creative by adding garlic and rosemary for a savory twist, or cinnamon and nutmeg for a delightful sweet option.

Remember, keto bread may have a slightly different texture compared to traditional bread due to the absence of gluten. Embrace its uniqueness and enjoy the wholesome and nutritious ingredients that go into making it.

Additionally, keto bread is best stored in the refrigerator or freezer to maintain its freshness. Slice the loaf before freezing so you can easily grab individual portions whenever you crave a slice.

Lastly, while keto bread can be enjoyed on its own, it also serves as a fantastic base for sandwiches, toast, or even low-carb French toast. It's a versatile option that allows you to stay on track with your ketogenic goals without sacrificing flavor or satisfaction.

Incorporate these keto bread recipes into your meal plan, and let the aroma of freshly baked bread fill your kitchen while indulging in a guilt-free treat. Happy baking!

The Benefits of Keto Bread: Explore the advantages of incorporating keto bread into your low-carb lifestyle, such as maintaining ketosis, improved blood sugar control, and increased satiety.

Understanding Keto-Friendly Ingredients: Learn about the key ingredients used in keto bread recipes, such as almond flour, coconut flour, psyllium husk powder, and flaxseed, and their role in creating a nutritious and low-carb bread alternative.

Tips for Successful Keto Bread Baking: Discover helpful tips and techniques to ensure your keto bread turns out perfectly every time, including proper mixing, resting the dough, adjusting baking time and temperature, and storing for freshness.

Flavor Variations and Add-Ins: Get inspired with a variety of flavor options to elevate your keto bread, such as incorporating herbs, spices, cheese, nuts, seeds, or low-carb sweeteners, to add excitement and personalization to your baked goods.

Using Keto Bread in Everyday Meals: Explore creative ways to enjoy keto bread beyond plain slices, including using it as a base for sandwiches, toast, or even low-carb French toast, and discover new ways to incorporate it into your ketogenic meal plan.

Frequently Asked Questions about Keto Bread: Address common queries related to keto bread, such as its carb content, potential alternatives for specific dietary restrictions, and troubleshooting common issues that may arise during the baking process.

Other Keto-Friendly Baked Goods: Expand your low-carb baking repertoire by exploring other keto-friendly recipes, such as muffins, bagels, and pizza crusts, to add more variety to your ketogenic meal plan.

Conclusion: Wrap up the article by emphasizing the versatility and enjoyment of keto bread while highlighting its compatibility with a ketogenic lifestyle. Encourage readers to try the recipes, experiment with flavors, and embrace the satisfaction of indulging in delicious bread while staying on track with their health goals.

Click here Indulge in guilt-free snacking with these tasty keto-friendly options:

[glutenfreeandme]

I will not lie, I have been feeling sad lately so I haven't been baking as much. However, here's an update on the sourdough bread situation. The texture and flavor on this one came out really good!

It's purple because of the psyllium husk powder I use

[beemovieerotica]

please how do you use the psyllium husk to make it not gross this is a genuine struggle of mine

ooh I blend them in smoothies! frozen fruit + orange juice + psyllium, it doesn't have to be all expensive fancy stuff, it's simple, refreshing and has lots of fiber.

[clatterbane]

New baking experiment underway, currently proofing in the oven with the light on for warmth!

Another autotranslated link, including a few unusual translation choices as always. But, the recipe itself ought to make sense.

This is a promising-looking basic gluten free sandwich bread, involving both oatmeal and oat flour.

The recipe is also vegan by default, if you don't use an egg wash to glue more oats (or seeds, etc.) on the top of the loaf. I didn't bother tonight. While it looks nice, I don't like the mouthfeel of dry oatmeal on bread crust. For this take, I just lightly oiled the top--which also made the sticky, sticky dough much easier to pat out and smooth into the pan.

The "fiber husk" called here for is psyllium, it's actually wanting plain old granulated sugar, and 1 dl=100 ml. The most popular yeast here seems to be the refrigerated cakes of fresh stuff, but you can use a packet of dry yeast. That's what I did, since we had it.

Being the person I am (also with some GF baking experience by now), I also had to go monkeying around a little with the flours. Ended up subbing in 150ml of buckwheat flour plus half a teaspoon of xanthan gum for part of the 400ml of GF white flour blend called for. Because a shit-ton of oats was apparently not aggressively whole grain enough. ¯\_(ツ)_/¯ I also just like the taste.

We don't actually have an electric mixer right now, with or without dough hooks. So, it was me and my dodgy hypermobile shoulders stubbornly working the hell out of the dough with a big wooden spoon again. Unfortunately.

Other than that, I mostly did follow the recipe this time. 😲 And, we'll see how it turns out. Looking forward to some fresh warm bread, regardless.

[somewhatdelicious]

Gluten free Bao buns, take #2

I gave this recipe another go, with some adaptations. https://www.tumblr.com/somewhatdelicious/682514008758255616

Add to the mixer:

1 pack dry yeast, equivalent of 50 gr fresh 400 ml tepid water

Swirl around and let sit while you measure the rest

Mix together:

600 gr gluten free bread mix (preferably without psyllium husk, I used Schär type B) 1 dl sugar 1 dl milk powder 1 tbsp sea salt 1 tsp baking powder

Add the dry into the yeast, and also add: 25 gr fat

I used coconut oil.

Mix until combined The dough should be solf and stretchy and resembling play dough

Divide the dough: In half Each half in 4 Each piece in 4

This should result in 32 pieces Form each piece into balls Gently flatten Oil the top of the bun and fold over a greased chop stick Slide out the stick, cover and let rise for about an hour Steam each batch 10 minutes The buns should be eaten while warm, but can be frozen and reheated in steamer.

I served with pork, bacon, peanuts, chili, spring onions and pickled carrots. I also made a coriander / chili oil since the coriander was not looking great and I wanted the taste at least, even though the crunchines was also missing.

[airfryerburrito]

Making Thermomix bread without a Thermomix

My coworker told me about making this gluten-free health bread that actually tasted good in the Thermomix, and -- despite not having a Thermomix -- I wanted to try it. I've tried to make a few similar breads, but they were pretty dry and flavorless, and ended up languishing at the bottom of my freezer, uneaten.

The recipe is called "Buckwheat, Almond and Seed bread" and involves processing ingredients together to make a dough, which is then baked in a loaf pan. I used my food processor, which is less powerful than a Thermomix. Here are the steps I followed:

I soaked the buckwheat groats, blanched almonds, and 120g pumpkin seeds overnight in filtered water. Then I drained them before starting (I'd also recommend rinsing off the goo).

I processed the groats, then added the almonds and 120g pumpkin seeds and processed again.

I added the sunflower seeds, whole flaxseeds, chia seeds, ground psyllium husks, dried thyme, salt, water, and remaining pumpkin seeds and processed it again.

I greased the loaf pan and put the dough in, pushing it down and smoothing the top.

I baked the bread at 350 F for 50 minutes.

I let the bread cool a bit before taking it out, then let it cool some more before slicing it.

I really liked the result. It's not dry and it doesn't fall apart. It has a nice nutty flavor and texture. I've mostly been eating it with Trader Joe's pumpkin butter, but I've also broken it up in a salad and dipped it in stew.