The directions aren’t entirely clear such as when to add the water and to what. I had to assume that the water was for soaking the psyllium, and not for soaking the groats and millet. Also, a substitution for aluminum free baking powder is needed. I had to research this to find a substitution. I substituted baking soda and apple cider vinegar instead of aluminum free baking powder. Despite the unclear directions, the texture is lighter than other GF breads I’ve made. Beware: my husband said the bread taste like a “mushroom”.

Amy has a very soothing, nurturing way of describing the recipe for a novice. Her information is helpful & accurate. This is my third family pleasing double recipe. The basic recipe didn’t give me enough left over to freeze. No more store bought easy breads. Amy’s cookbook is on the shopping list. Thank you,Amy, for all of your efforts.