Psyllium husks are water-soluble fibres that retain moisture and turn into a soft jelly. This serves as a binding agent in baked goods and makes the dough easier to work with. Psyllium husks are beneficial in recipes where a considerable amount of glutenous flour has been substituted, in order to bind the dough together. They should only be used in small amounts (about a tablespoon) and will affect the consistency of the dough. FiberFin is a high-fibre flour supplement, with no binding properties, that doesn’t affect appearance or flavour. By substituting 10-20 % of regular flour with FiberFin, you increase the fibre contents considerably – but the food tastes and looks as if it was made entirely with refined flour.