In today's gluten-free, plant-based variation of conventional banana loaf --"psylly-banana-raisin-walnut" loaf-- I use psyllium seed as a binder, and 1/2 cup of millet flour in place of the original recope's quinoa flour. Psyllium husk is a great Replacer for the egg . And as a source of healing for the gut, psyllium is a good starting ingredient for people with gluten-intolerance. It can help reduce the symptoms of both constipation and diarrhea. But when you are taking in psyllium, it is important to also take in sufficient fluids: milled psyllium husk has the potential to attract around 10X its weight in water and expands in a like proportion, so as with any dietary fibre, be sure to drink lots of water during the day (although not necessarily at the time you are eating). Psyllium also does not have any pronounced flavour, which is a real bonus I think. One simple gluten-free recipe that I have come across that uses psyllium is this video recipe for Ameri
Living the Green Life