I followed this recipe. I think the psyllium husk measure was wrong, though – I think it should be 30 g, not mL. When I used 30 mL the mixture didn’t thicken after 10 minutes, so I added the rest of the 30 g. (2 Tbsp. is about 10 g.) I was surprised at the long cooking time, but at 75 minutes about 1/3 of the cracker was perfectly crisp. (Oops, should have rotated it.) So I snapped off the crisp parts and put the rest back in the oven until it was crisp. These crackers are great – everyone who has tried them has liked them.