I made this bread for my daughter, who is sensitive to gluten as well as rice and tapioca. This is the first bread she's had in over a year, and she loved it. The dough is wet (more of a batter), but it rises well (to more than double its size on my oven's bread proofing setting). It bakes into a soft loaf with a firm, but not hard, crust. The taste and texture is fantastic for a gluten free bread, not dense or crumbly. It slices well with a machine (probably with a knife as well). I made my loaf using regular psyllium husk, not the powder. I'd highly recommend trying this.
Did not have any success with this at all. After putting the dough in the tin and putting it somewhere warm, it just sat there. It stayed just sat there. My final loaf came out as a solid block not even good enough to use as breadcrumbs. Maybe I went wrong somewhere. Very dissapointed.
By far, the best GF bread I have ever made. Made my Celiac daughter a grilled cheese sandwich and she was absolutely thrilled!