Best price on psyllium husk powder?

[jnw]

Last time I bought it was 2018 and it was 38 cents per oz.  Now it's like 75 cents to 89 cents per oz.

It takes a while for me to go through it; like 5 years.

Anyone else use it and have you noticed the price increase?   Have you found it anywhere for say 60 cents per ounce or lower?

I see one on amazon for 60 cents per oz but it has horrible reviews.

[Lalalauren]

I have no idea the price per oz, but they have it in the bulk section at Natural Grocers if you have that store. May be able to call them to ask.

Just curious - what do you use it for?

[jnw]

I have no idea the price per oz, but they have it in the bulk section at Natural Grocers if you have that store. May be able to call them to ask.

Just curious - what do you use it for?

I use it in zero carb yeasted keto buns as the "glue".  Also the same can be done with Noatmeal -- another low carb dish; it acts as a thickener with just a small sprinkle of it.   (I make Noatmeal with blueberries, shredded coconut, coconut flower, almond flower, salt, water... maybe a spoon of 100% peanuts peanut butter as well.  The shredded coconut acts as the fiber and the coconut flower + psyllium husk as glue.. another glue which can be used instead in the Noatmeal is ground flax seed.)

Anyways the psyllium husk is what allows the yeasted keto buns to rise, trapping the gasses from the yeast.  Yeasted keto buns are made with mostly almond flour and the yeast consume any carbs left in that flour, so that's why it's low to zero carb.  The yeasted keto buns are really delicious for a diabetic like myself.. that great yeast flavor.  But I can only eat one per day max because of the psyllium -- don't want it cloggin' my intestines.

[Dancin'Dog]

I don't remember the price but when I shopped for it about 6(?) months ago it seemed more expensive than I thought it should be.  The best price that I found was NOW brand at Publix. 

[MaggieD]

Do you have a recipe to share for these buns?  Thanks!

[jnw]

Do you have a recipe to share for these buns?  Thanks!

Description:
Smells and tastes wonderful with the yeast in it.  Psyllium husk acts as the “gluten” which holds the yeast gases in allowing it to rise.  A couple tsp of Apple Cider Vinegar gives it a subtle sour taste like homemade sourdough bread. The minimal amount of starch in the almond flour provides enough food for the yeast; the yeast consumes most all of it to where it’s only about 1g net carbs per bun.

Ingredients:
140 grams almond flour
45 grams psyllium husk powder
1 tsp salt
1 tsp instant yeast
220 grams boiling distilled (chlorine free) water
3 egg whites
2 tsp apple cider vinegar

Directions:
Preheat oven to 350F. Mix all dry ingredients well with whisk in glass or stainless steel bowl.  Pour the boiling water into a large mug or glass measuring cup, which will start to cool it a bit, then immediately pour the measured water and into dry ingredients and quickly stir with a spoon.  Add in the apple cider vinegar and egg whites.  Mix well with hands kneading it, folding it over on itself several times while turning the bowl.  Divide into six evenly sized balls.  Flatten to thin patties. (It helps to have water moistened hands while shaping dough into balls and thin patties.) Place on cookie sheet lined with parchment paper. Let rise for 10 minutes. Bake in 350F preheated oven for 45 mins until medium dark brown.