Psyllium

water (about 350 ml; if using Lidl organic flour, add 3 tablespoons/50 ml more) • olive oil • heaping teaspoon salt • whole wheat spelt flour (about 500 grams) • dry active baker’s yeast • psyllium husk

gluten-free sourdough starter (about 1 1/4 cups) • buckwheat flour (about 1 1/2 cups; you can also use sorghum or teff flour) • brown rice flour (about 1 1/2 cups) • tapioca starch (about 1 2/3 cups) • psyllium husk powder (about 1/4 cup) • salt (about 2 teaspoons) • honey • water (400–500 ml)

water (475 ml) • apple cider vinegar • olive oil • fresh yeast (about 8 grams, or 1/3 of a 0.9 oz/25g cube) • whole wheat flour (about 750 grams, I usually use spelt flour) • salt • psyllium husk

buckwheat flour (about 500 grams) • warm water (about 500 ml) • psyllium • olive oil • egg • heaping teaspoons salt • gluten-free dry yeast (about 4.5 grams)

cooked chickpeas • cooked quinoa • green bell pepper • leek • carrot • walnuts • Cumin and thyme • Salt and pepper • Tamari sauce (gluten-free soy sauce) • psyllium (optional) or almond meal