Psyllium is a form of fibre derived from the husks of the plantago ovata plant’s seeds.

Psyllium husk is a useful ingredient to have in your pantry if you are baking gluten-free as it acts as a binder, helpful in improving the structural integrity of gluten-free baked goods (particularly breads).

It is hydroscopic, which means it absorbs – and holds on to – liquids incredibly well.  If you add water to psyllium, it forms a gel.

It is this gelling property that makes it such a great binder in gluten-free baking.

Psyllium husks can be used whole or ground to a powder.

Each pouch contains 400g whole psyllium husk powder (ground psyllium).

In stock


Pysllium husk, when mixed with water, forms a gel-like substance, which can be particularly useful in gluten-free baking as it helps to improve structural integrity – particularly in gluten-free bread.

A lot of gluten-free bread recipes result in unbaked dough that is more like a stiff batter than a kneadable dough.  Using psyllium in gluten-free bread baking can help to provide the elasticity needed to shape bread dough rather than pour it into a tin!

The gluten-free Nutella star bread in the picture below was made with a dough containing psyllium husk powder (ground psyllium).

Gluten-free Nutella star bread

Psyllium husks open up a whole new world of possibility in gluten-free baking 🙂

Some recipes call for whole psyllium husks while others call for psyllium husk powder.  We use and sell psyllium husk powder at the bakery.



Psyllium husk powder contains none of the top 14 allergens.

It is naturally gluten-free and is packed in our gluten-free bakery.


The Little Bakery of Happiness is a small [but perfectly formed] specialist gluten-free craft bakery. We produce handmade sweet and savoury treats from our bakery at Nene Court in Wellingborough, Northamptonshire.

Everything we bake is gluten-free and we do offer some dairy-free and vegan goodies, but please note that while our bakery is a controlled gluten-free environment and we do have strict cross-contamination controls in place when baking food that is dairy free and/or vegan, we do use milk, eggs and meat products on a daily basis.