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 integrated 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 husks.
Psyllium husks contain none of the top 14 allergens.
They are naturally gluten-free and are packed in our gluten-free bakery.
PSYLLIUM HUSK IN GLUTEN-FREE BAKING
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 whole psyllium husks.
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 whole psyllium at the bakery but it can be easily ground down to a powder using a coffee or spice grinder.