I've searched, and the only suggested amount for HEC in FSG I can find is 1/8 to 1/4 tsp. per 1 cup water (before cooking the flax seeds). Is this about right? I'm not looking for a really thick gel, just something that holds together a little more than plain FSG. When I use xanthan gum, I put in 1/4-1/2 tsp. per cup water.