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Free Printable: Low Carb & Keto Food List
Get It NowI first made this low carb bread recipe with almond flour during my Sunday meal planning. I had been making the flattened version of my 4-ingredient almond flour biscuits to use for sandwiches each week, but I really wanted an almond flour bread that’s closer to a traditional sandwich bread. And this is definitely one of the closest ways I’ve come to a carb-free loaf. I’ve been meal prepping it for years, but recently updated it to use a mixer and the results are even better (more on this below). Make it with me!
Why You Need My Low Carb Bread Recipe
- Chewy with air pockets and a crusty exterior – Although this almond flour bread is not quite as low in carbs as my cloud bread or white keto bread (both are lighter and fluffier), it has a taste and texture closer to regular whole wheat bread. I love the chewy texture and crusty outside!
- Just 5 ingredients – Plus water and salt. And the prep is super fast — you’ll love this recipe if your schedule is packed like mine.
- Low carb and gluten free – In fact, my low carb gluten free bread has only 2g net carbs (and just 5g total carbohydrates) per slice! It also checks lots of other boxes: grain free, paleo friendly, keto diet friendly, and dairy-free.
- Super versatile – This one is one of my favorite low carb bread recipes for everything from avocado toast to sandwiches, plus it freezes beautifully. Many of you loved it so much that I included it in my Easy Keto Cookbook, packed with 100 easy recipes designed for keto newbies, experts, busy people, diabetics, and everyone in between.
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – After dozens of tests, this is the only one I use and recommend, because of its superfine grind. Many other brands are more coarse and will give your low carb bread a gritty or grainy texture. For the same reason, I don’t recommend using almond meal (unlike blanched almond flour, this is ground almonds with the skins). Sorry, coconut flour won’t work in this recipe at all, but you can make my coconut flour bread if you want to use it.
- Psyllium Husk Powder – If you haven’t heard of it before, psyllium is a type of plant fiber that helps create a chewy texture in low carb baking and also makes low carb gluten free bread recipes more sturdy. It gives this almond flour bread its chewy texture, so don’t skip it! Some brands impart a purple tint to the bread (which is harmless but doesn’t look great), so I recommend this brand that usually doesn’t do that. If you need a substitute, flaxseed meal is the closest and you can find instructions in my flaxseed bread recipe.
- Warm Water – Helps the psyllium husk “bloom,” since it absorbs a lot of moisture.
- Eggs – I’d heard recommendations of using only egg whites with psyllium, but whole eggs are more convenient. Besides, egg yolks are a natural leavener, so in my experience they help the bread rise better. You could try an egg substitute if you need one, but since this almond bread uses quite a few eggs, I don’t recommend it unless you really have to.
- Coconut Oil – I have this unrefined one. You can use refined coconut oil if you want no detectable flavor. Using butter has also turned out well for me. I haven’t tried avocado or olive oil, but other readers have told me they worked for them.
- Baking Powder – I like this brand that’s non GMO and gluten free. Don’t use baking soda, which is not the same thing.
- Sea Salt – For flavor balance.
How To Make Low Carb Bread With Almond Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine the dry ingredients. In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt. (I prefer to use a whisk to break up any lumps.)
- Beat the eggs. Using an electric mixer (I have this one and love the built-in storage), beat eggs until they double in volume.
- Mix it all together. Beat the dry ingredients into the eggs. Beat in the melted coconut oil, followed by the warm water, until all the wet ingredients are well incorporated. The texture will be somewhere between a dough and a batter (so I’m using these terms interchangeably here.)
- Bake. Transfer the batter into a loaf pan lined with parchment paper, and form a rounded top with your hands or a spatula. Bake the almond flour bread until a toothpick comes out clean, the top is dark golden brown, and the loaf develops a very hard crust. Don’t miss my tips below to confirm that it’s done and avoid a gummy texture!
- Let it cool. Lift the low carb bread out of the pan and cool on a wire rack before slicing.
My Recipe Tips
- Bring your eggs are at room temperature before you start. This is important to prevent clumps in your batter.
- A smaller loaf pan works best to make the bread tall enough. I tested this recipe with a larger pan first, but now prefer this loaf pan that’s a bit smaller than most. Plus, it doesn’t stick in case the parchment paper misses some areas. It’s fine if your pan is a little bigger, but your bread won’t be as tall. I don’t recommend doubling the recipe for a larger pan, because this bread has trouble baking all the way through with more dough.
- Use high speed on your mixer. Almond flour and psyllium husk powder are both heavy ingredients, so high speed is important to create enough air bubbles. Your low carb bread can turn out dense if the speed is too low.
- Can you mix it by hand? Yes, but the bread will be more dense. I used to mix it by hand with a spatula, but get a better texture with more bubbles using an electric mixer. If you’re thinking about getting one, I highly recommend this one I have — it has multiple speeds and storage for the attachments.
- Can you use a bread maker? Yes again! Readers in my Wholesome Yum community group have told me they made this almond flour bread recipe in a bread machine. I recommend the “Quick Bread” setting with this dough, or the “Gluten Free” setting might also work.
- The eggs should double in volume. This is harder to achieve by hand, but with a mixer it’s easy. (See why I recommend the mixer?)
- Fresh baking powder is crucial here. It’s always a good idea anyway, but it’s especially important for this heavier dough.
- Note on dense texture and rising: First, reality check! This bread will not be as tall or as light as one made with white flour. But it should look like my pictures here, with air pockets and oval shaped slices. Several of my tips above are specifically to prevent it from being super dense or flat.
- This low carb bread will look done before it actually is. If you take it out too soon, it can collapse, and worse, it will be gummy inside. You can insert a toothpick to check, but continue baking for at least 10 minutes past that point. I also use the crust to check — it should be very hard and crusty when it’s done, not just golden. And in general, err on the side of more time and not less. You can always cover the top if it starts to burn, though I’ve never had to do that.
- Resist the urge to slice right away. Again, it’ll be gummy inside if you do! I usually bake it at least a day before.
- Wondering why your bread turned purple? This can happen with some brands of psyllium husk powder. It’s perfectly fine to eat. But like I said above, this brand I use doesn’t do this as often.
- Want to mask the flavor of psyllium husk powder? I don’t mind it, but if you’re not a fan, recently I’ve found that adding a tablespoon of Besti sweetener to the dough gives it more balance, without changing the texture like some sweeteners do.
- Don’t wrap it in plastic wrap or a plastic bag. It will trap moisture and ruin the texture. I recommend parchment paper and a bread box (I have this one). Sometimes it still gets a little damp or gummy with time — pop it in the toaster to fix that.
More Almond Flour Bread Recipes
Low carb bread recipes are my specialty, and I use almond flour for them most often. Try some of my others to see which you like best:
Low Carb Bread (Almond Flour Bread)
This easy almond flour bread is my best low carb bread recipe for a chewy texture and crusty outside. Just 5 ingredients and 2g net carbs!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a loaf pan with parchment paper.
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In a large bowl, use a hand mixer at high speed to beat the eggs until they double in volume.
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In a second large bowl, mix together the almond flour, psyllium husk powder, baking powder, and sea salt.
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Beat the dry ingredients into the eggs.
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Beat in the melted coconut oil, then the warm water.
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Transfer the dough to the lined baking pan. Smooth/press the top evenly with your hands or a spatula, forming a rounded top.
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Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it's completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice (slightly less than 1/2″ thick)
- Tips: Check out my recipe tips above to help your bread rise properly with air pockets, and avoid a gummy, uneven, or dense texture. I also have options for making it in a bread maker or by hand without a mixer.
- Note on loaf pan size: I originally made this recipe in a 9×5 loaf pan, but I now recommend this size for a taller loaf.
- Store: To avoid trapping moisture and ruining the texture, wrap your low carb bread in parchment paper (not plastic) and store it in a bread box. It will keep in the counter for 3-4 days or in the fridge for up to a week. It does get a little hard at the end, similar to wheat bread from the store (perfect for keto French toast or drying further into croutons). If it gets damp or gummy, toast it to restore the texture.
- Freeze: A zip lock bag is just fine for the freezer. I like to freeze slices with parchment paper between them, so they don’t stick together. You can toast them from frozen, and they’ll be good for at least 3-6 months.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook and Keto EBook Bundle.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Easy Low Carb Bread Recipe
1,747 Comments
Nevaida
0I ran out of bread and now out of Flour. But have lots of Almond, Coconut flour, but we are short on eggs. We have lots of egg whites. This will be fun. Tomorrow I try to bake Almond bread. (I’ll use the bread maker on the quick cycle).
Tracey
0How many carbs per serving?
Wholesome Yum M
0Hi Tracy, Complete nutrition information is found in the recipe card, but 1 slice is 3 net carbs or 5 total carbs.
Judy
0Hi! I just made this bread and it did not rise at all. It is only about an inch or so thick 🙁 double checked my ingredients… not sure what I did wrong.
Wholesome Yum M
0Hi Judy, I’m sorry your bread did not turn out as hoped. Please check and verify that your baking powder and psyllium husk are within their expiration date.
Jeanne Abrie
0Yummy bread that doesn’t taste eggy!! Really good!
Christine Gurrera
0HI I made this bread – it was great! Do you have the full nutritional value on it it – I track my sodium – it seems low based on the ingredients. I compared it to the Trader Joes gluten free bread I have been eating – OMG – I will not be eating that again – this was easy to make, tastes better and so much healthier, lower in calories, carbs, and I believe just about everything else! Love it!
Wholesome Yum M
0Hi Christine, I’m thrilled you love the bread! We don’t generally track sodium on keto, however, if you are interested, you can enter the recipe into an online recipe calculator for the full nutrition facts.
Ukazi
0Wow its so good & easy! Loved it but kinda dry, I just added Jam/honey with its perfect with my chai in the morning! Thank you
Yi-Rung Lin
0I’ve tried this recipe. It is a good one! The texture tastes between cake and toast, but not bad at all. Thanks for sharing this recipe.
peder mageroy
0Press with your hand you say to form a rounded top??!! This batter with 2 cups of flour 4 eggs and a half a cup of water turns into a very runny batter, runnier than pancake batter, how can you flatten form a runny batter with your hand?
Wholesome Yum M
0Hi Peder, Did you happen to watch the video in the recipe card so you could see the texture of the bread batter? The psyllium husk absorbs a lot of that moisture, so it becomes “shapable” when in the pan. It should not be a runny batter by the time it is transitioned to the baking pan.
Jody
0Does it have a strong smell? Mine does. I’m not sure if it’s ok to eat??
Wholesome Yum M
0Hi Jody, Your bread should not have a strong smell. Is it possible you used baking soda instead of baking powder?
Dede
0Where are the ingredients measurements which contains xanthan gum ? and why the video outside different from the blog here ?
I’m very sad
Wholesome Yum M
0Hi Dede, This recipe doesn’t contain xanthan gum. The video located in the recipe card shows the recipe in the post. The video on the right rotates through different recipes. I’m sorry if this created any confusion for you.
Anna
0I really want to try this..but I only have almond flour, can this be made with just almond flour?
Wholesome Yum M
0Hi Anna, I’m sorry, but the psyllium husk is essential in this recipe. It helps to create the bread texture, lightness, and pliability.
Caroline Betancourt
0I made this without Psyllium Husk. I had Xantham gum and ground Flax Seed which I substituted for the 1/4 cup of PH. I also added a little melted butter to the melted coconut oil and less salt. I forgot I added a little yeast to try to get it to rise more but it didn’t rise much more. Because I added yeast I used about 1/2 the baking powder and it turned out pretty decent. I ate it warm with butter and a drizzle of natural honey. YUM! It only took 45 mins to cook. Delicious!
Elizabeth C
0HI Caroline, how much of each of the xanthum gum and flax seed did you use to replace the psyllium husk powder? I don’t digest psyllium well.
Evie
0Would I use 1/4 c coconut oil that is already in liquid form. Thank you
Wholesome Yum M
0Hi Evie, Yes, you can use coconut oil that is already in liquid form. Be sure to check out the video for the bread dough’s texture before baking. If yours is drier than it shows in the video, you can add a tablespoon of extra coconut oil.
Becca
0Delicious thank you!!
Christine Ledig
0We LOVE this bread! I always double the recipe, and as my husband just became diabetic, I add a few more things to fiber it up! I use a 1/4 cup of a combo of psyllium husk powder and psyllium husks and then about a quarter cup or slightly more of a variety of seeds and nuts (black and natural sesame seeds, chia, sunflower seeds, pepitas, and hemp hearts). It’s sturdy, delicious and a perfect vessel for cheese, sandwich meats, pb and j, avocado toast or just dipping in olive oil and balsamic!!!! Soooo yummy!!!
Joanna Rippon
0I’ve been looking for a decent Keto bread for some time now. All have let me down in one way or another. Flat. Dry. Crumbly. No flavor. UNTIL NOW!!
I made the biscuit recipe yesterday and added some garlic powder and Everything Bagel Spice into the mix. They are awesome! (A little salty so I’m going to lower the amount added next time.) The texture reminded me of a traditional biscuit. I didn’t need to add extra butter! Even my daughter loved it!! And she’s not Keto!!
Since the biscuits came out so good I immediately made the bread recipe. I just had 2 slices, toasted! Another win-win!! Dense. Crusty crust. AIR POCKETS!! Holds up to slicing and toasting. Chewy! Just what I’m looking for! I cannot wait to make a sandwich! My look is over. I found my bread recipe! PS: next I’m going to make the biscuit recipe and add some cheese! Yum!
Michael Smyth
0Hi Maya,
I came across your website and hope to implement a Keto diet. I have type two diabetes and am 67 years old in August 2020. My issue is not that I’m overweight (slightly) but to keep my sugar levels down and avoid taking medicine.
Some advice please – I would like to buy a bread making machine for the family and need to know if there is a machine on the market capable of producing Keto breads as well. Are you able to advise on this pleas. Price is not an issue.
Also is there a fee to join your group?
Maya | Wholesome Yum
0Hi Michael, This bread machine has good reviews. Any kind will work though with this recipe – just use the quick bread setting for keto breads like this one.
Jen
0Could THM baking blend sub for the almond flour? I
Wholesome Yum M
0Hi Jen, The ingredients in that product blend are totally different from the ones called for in the bread recipe so, unfortunately, I don’t know if it will work or not. If you decide to give it a try, please let us know how it works for you.
Mary C
0So wonderful to have a bread that I can eat and enjoy. For the first time since starting keto diet 2 weeks ago I can have toast under my morning eggs and a sandwich for lunch. Great recipe. Simple and worked perfectly.
Amy Makson
0I am really enjoying this bread. I use 3T of EVOO, vs. the coconut oil and lately I have been adding sesame seeds to some, and caraway seeds (like a rye bread taste) to others. So easy to make and filling and tasty… even with the small size of the slices.
Kimberly Embick
0Love the recipe. However my bread turned dark almost purple. Great texture, taste just a weird color.
Wholesome Yum M
0Hi Kimberly, This is common with psyllium husk. It’s perfectly fine, but some brands do turn purple when baking.
Jin
0Awesome recipe! I replaced psyllium husk powder with xanthan gum powder and it worked perfect !! I used bread machine and used quick bake (which was 80 mins but I took mine off when it was 75mins) . I recommend to add less salt, I found the bread is super salty with 1/4 of sea salt (maybe the one I used was extra salty? I’m not sure). Next time I’ll probably add less salt and it would be perfect! Thanks for this recipe!!
Bobbi Jo
0How much xanthan gum did you use in place or did you use the same amount? Thanks
Charles Brown
0Great recipe, makes wonderful bread for sandwiches. Easy to follow.
Lisa
0Hello. I don’t eat eggs. Is there a good substitute? Thank you
Wholesome Yum M
0Hi Lisa, Other readers have reported success with the vegan eggs you can buy at your local health food store.
Val M
0Made this today. It turned out fantastic even though I forgot to add the water. Pulled the loaf back out of the oven after 2 minutes put it back in the bowl and added the water. Gave it a good stir and put it back in the pan and back into the oven. Wish I could put a picture in. I’m doing a detox that does not allow grain flowers so this bread is perfect. Thanks!
Ann
0I was diagnosed with a “leaky gut” autoImmune disorder, caused by a probable a sensitivity to gluten. I am looking for ways to continue eating some of the foods I love, like bread, but also avoid the gluten. I am looking forward to using this recipe this week, and really hoping that it will satisfy my bread craving!
I will try to post again, after I make it.
Kristen Wood
0This looks absolutely magical!!
Mimi Vanlandingham
0I would love to try your keto bread recipe but I have a bad reaction to psyllium husk powder. Can I use can xanthan gum instead to improve the texture? Is there anything else I can substitute for the psyllium husk powder?
Wholesome Yum M
0Hi Mimi, Because this recipe calls for a considerable amount of psyllium husk powder, I don’t recommend substituting it for something else. You may be more interested in trying this recipe for Easy Paleo Keto Bread, which doesn’t contain any psyllium.
Ruth
0I like it. I add herbs to it and sprinkle sesame seeds on top. Why does the coconut oil have to be measured solid, then melted??
Wholesome Yum M
0Hi Ruth, It’s a more logical order of operation. It’s easier to measure as a solid and then melt than it is to melt too much and then measure.
Marie
0I love the texture and EASE of this bread. I followed directions to a T. But the coconut oil imparted a coconut flavor that was less than desirable. Can another oil/fat be substituted? Melted butter? Avocado oil? Thanks for all your great reciptes!
Wholesome Yum M
0Hi Marie, Either avocado oil or melted butter would work fine.
Beverly Holy
0I made this with a few additions. I added 1 1/2 teaspoons yeast, two squirts of liquid stevia & twice the amount of baking powder (double acting). I used a mixer & hot water to activate the yeast. I cooked it in my bread machine for 1 hour 20 minutes. Oh it was soooo good. This is my first bread since starting keto. I will definitely make this many more times. Thank you so much for the basic recipe…
Jaymie Citelli
0Beverly Holy – did you let it rise at all? Thank you
Joe Oquendo
0My wife made this for me as I am Diabetic and miss regular bread. However we ended up throwing it out. I couldn’t stand the smell or the taste of it. I think adding the Psyllium husk powder was the problem, because it smelled fowl by itself. we purchased it at whole foods in the pharmacy section.
Wholesome Yum M
0Hi Joe, I’m sorry this bread didn’t turn out as you had hoped. Psyllium Husk Powder shouldn’t really have any smell to it, I would double check to make sure it isn’t expired or flavored in some way.
Ng shu tian
0Can I use psyllium husk whole instead of powder form?
Wholesome Yum M
0Hi Ng Shu Tian, No, it needs to be in powder form. If you already have whole psyllium husk, then you can powder it in your blender.
Daniela
0This is the best keto bread I’ve tried so far. It is really great. I bake it for 60 minutes. One question: I would like to use more white rather thank yolk when doubling the recipe. How much would you suggest I replace one egg with white? Perhaps 1 oz. Thank you.
Maya | Wholesome Yum
0Thank you so much, Daniela! Strictly speaking, one egg = 1.5 egg whites in volume. While substituting all the eggs with whites would yield a more dense, possibly rubbery result, it’s probably fine to replace just a small fraction of them if you like. Let me know how it turns out if you try it.
Wayne Kennedy
0I ate the bread now I’m trying this as a pizza dough! I can’t stand the fathead or any of the others… I just added some garlic… will let you all know, in the oven now.
susan
0Please advise on which psyllium husk powder will NOT turn my bread purple. Your picture of the bread on line is so appealing yet the purple bread is very unappealing.
Wholesome Yum M
0Hi Susan, This brand will not turn baked goods purple.
Elise Ann Meyer
0Just made this in my bread machine. It came out great! Thank you for developing a wonderful, accurate recipe as written. For reference I used the “quick bread” setting on my 15 year old Williams-Sonoma machine. Really satisfied the urge for a piece of bread! Now I have to resist eating the whole loaf!
Susan
0Oddly this low carb paleo bread with psyllium powder turned purplish after it was baked. What do you think caused this very strange reaction?
Wholesome Yum M
0Hi Susan, This is common in certain brands of psyllium husk. Don’t worry, it’s still fine to eat.
Colleen
0I made this recipe in my bread maker using the rapid bread setting (quick bread). I added the liquid ingredients first as per my bread maker instructions, then followed with the dry ingredients. I did not make any changes to your recipe at all. It turned out very good – no problems at all. Toasted up a slice and it tastes great. Thank you for your recipe.
Michelle
0Hi there, I have made your bread twice and loved it! I just made it again and it smelled awful, like very powerful ammonia. Any ideas what went wrong and how to fix it so I don’t have to throw away another loaf.
Maya | Wholesome Yum
0Hi Michelle, Did you by chance use baking soda instead of baking powder? Or if you’re sure you used baking powder, was it fresh? These issues are the most likely culprits.
Melissa
0Make sure your eggs are room temperature before you use the. No egg taste or smell. Also remove the pan as soon as out the oven and cool on a rack.
Brenda
0Thank you so much for developing this recipe and posting it! My local Sprouts market is no longer selling Mikey’s English muffins or bread which will push me to bake my own!
Carol
0I saved this recipe and ordered the psyllium husk on line. I used the actual husk instead and love the texture. Made this today hoping for the best. And guess what ….. it came out great. I have tried other low carb bread recipes and they just never had an appetizing flavor or fell apart. This one is a keeper. I will be trying other things with it using it as a base. I am going to try and make buns also.
Bettie R Mclaughlin
0Really good. I was craving bread. I had been really strict with my carb diet. Only thing is I couldn’t find psyllium husk until my mom said it was a fiber supplement. I accidentally bought orange flavor and loved it. Made half batch and put in muffin cups. It was a bread and dessert in one.
Wilma
0Good Morning, I’m having a problem making bread with different nut flour. I am following the recipe, but none will rise. I’ve been told that no matter what I put in, baking powder or yeast, it will never rise. If you please could give me some points of where I’m going wrong. Thanks in advance.
Wholesome Yum M
0Hi Wilma, Keto bread recipes are not like traditional bread, they won’t rise nearly as much as flour does. Baking powder is the best way to achieve lightness and height in a bread recipe. Please double check that yours is still within its expiration date. Using yeast in keto baking can contribute to air pockets and that traditional savory flavor in bread, but it’s not necessarily going to give it height. If you would like to use yeast, be sure to proof it first in warm water with a small amount of natural sugar to help activate the yeast. Don’t worry, the sugars will be consumed by the yeast by the time it’s active.
Cate
0Made this last night, I doubled the recipe so I would get a good sized loaf…and it DID! It really was a thing of beauty. We sliced it up this morning to make some toast…it takes a LONG time to toast because it’s VERY dense due to all the eggs. And speaking of eggs…it’s very eggy. But it’s so close to being fantastic that I’m going to persist…right after the ‘girls’ have produced some more eggs lol and try it again using 1/2 full eggs and 1/2 whites only. I’m not going to beat the whites so we’ll see how it goes. Will (literally lol) keep you posted.
Dennis Costa
0Does anyone know how to substitute the egg in this recipe? Would love to try it!
Kevin Hall
0I have a question for you. What can be used instead of coconut oil in this recipe? My daughter has recently been diagnosed with celiac disease and is also allergic to coconut which we carry a eppipen for her just in case. Most of the gluten free recipes I’ve seen seem to use coconut oil. I’ve heard extra virgin olive oil works good in baking was just curious on your opinion.
Wholesome Yum M
0Hi Kevin, Olive oil or butter will work fine. Best wishes to your daughter on her new gluten-free journey!
jackie verhiel
0This was very easy to do. You say not to use plastic. How about when you want to freeze a few slices? What do you recommend?
Wholesome Yum M
0Hi Jackie, you can pre-slice your bread and store it in plastic if it’s going in the freezer.
Suzette DeWitt
0Got everything to make this. Can I make it in my bread machine
Wholesome Yum M
0Hi Suzette, Other readers have noted that this recipe works best in a bread maker when you use the “quick bread” setting.
Laura
0Can you tell me where I can buy psyllium husk powder?
Rick
0Amazon is where I get mine.
Wholesome Yum M
0Hi Laura, I like this one.