It’s a learning experience working with psyllium husk powder. 1-T powder to 8-oz water... The gelatinous blob formed & solidified in seconds. Instantly ready to play jai alai at the Fronton!
Think blending psyllium with dry ingredients is the way to go. Weighing 20-g may be smarter, too (bag is marked as 1-t = 5-g; 1-T = 3-t. 15-g may be better?).
Open to any & all words of wisdom, please. Want to use psyllium in a Celiacs Friendly English Muffin dough. DH gets an upset tummy from xanthin gum & I’ve had to stop using it or flours containing.
http://hanseata.blogspot.com/2016/02/gluten-free-dinner-rolls-with-oat.html
http://www.thefreshloaf.com/node/45025/gluten-free-dinner-rolls-oat-buckwheat-teff-or-hazelnut
Not much psyllium is needed or the texture becomes gummy.
There are a few really good posts available here on TFL. Just start with "gluten free" in the search box.
Those external links have some good info to read & digest. Been reading TFL gluten-free/gluten free/psyllium husks posts; oh so helpful.
Returning to yeast & sourdough raised GF breads after a 20-yr hiatus. Poor Celiacs DH has had to endure my GF quick breads & biskets ;-}. for _so_ long.