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Preheat oven to 375°F or 191°C. Line a cookie sheet with parchment paper.
In a large mixing bowl combine all of the dry ingredients. In a separate bowl, whisk all of the wet ingredients together.
Combine the wet and dry ingredients. The dough will look wet and the psyllium will expand. This is normal and how it should look.The dough will be fluffy and wet. But it will get stiffer as you mix. Make sure all of the flour gets mixed in.
With a spoon or spatula, carefully form into two baguette shapes that are axp 12 inches long each on the parchment and score the top of the baguette diagonally with three or four cuts. (This is purely aesthetic).
Bake at 375°F for 10 minutes and then reduce heat to 300°F or 149°C and bake for another 40-50 minutes until done. Don't open the oven door until after the 40 minute mark! The bread will be a dark golden brown and make a thumping sound when you tap the top of the loaf. If it doesn't bake a little longer and check again.
Let cool completely on a rack before serving. Store in an airtight bag at room temp. See post for serving ideas.