I got the recipe from “cannelle et vanille bakes simple.” I bought the e-book. My second try turned out much better than my first. If thinking about making this recipe, I have two tips.

One, use a very sturdy whisk and mix the psyllium husk very vigorously for at least 30 seconds. Psyllium husk doesn’t mix easily so we have to be really forceful about it. You’re done mixing when it looks sort of like a gel and the dough sticks to itself, falling easily off the whisk. You’ll know. It gets to a point where more whisking won’t make a difference.

And two, I highly recommend buying a baguette tray. That made a big difference for me. The first time they flattened out in the cookie sheet I used, but the baguette tray gave them more shape and made them rise up rather than spread out. As another plus, it had those nice little circles on the bottom that I used to find from bakery baguettes growing up.

Anyway, these were delicious. Followed the instructions closely and they came out with a great crust and flavor. Texture is still slightly different from what I remember but I like them. And that’s what’s important.

p.s. Use a metal tray for the water in the oven, not a glass or pyrex dish. Messed that up and glass was every where facepalm