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You are here: Home / Resources / Psyllium Husk: Gluten-Free Baking’s Secret Ingredient

Psyllium Husk: Gluten-Free Baking’s Secret Ingredient

By: Melissa Erdelac · On: July 6, 2022 · Updated: July 6, 2022

This post may contain affiliate links.

Discover why psyllium husk powder is the best binder in gluten-free baking! This complete guide to baking gluten-free breads with psyllium teaches you the many benefits, tips for purchasing it, and many more expert hacks!

a wooden bowl with psyllium and spoon lifting it out.

All the recipes on the website and in my gluten-free cookbook are created with one main objective in mind – to taste just as good, if not better, than the original beloved versions.

To accomplish this, some crucial gluten-free baking tips are incorporated into every recipe, with heavy emphasis on using the best gluten-free flour (an absolute game changer!).

However, through years of recipe testing, I’ve discovered another imperative ingredient to work with gluten-free flour blends. Psyllium husk powder creates outstanding results by drastically improves elasticity, yielding soft, squishy baked goods!

While it has no affect on taste, the extra boost of binding agent greatly improves texture in gluten-free bread. One can still achieve flaky gluten-free pie crust or moist gluten-free chocolate cake without adding it.

TABLE OF CONTENTS:

  1. What is psyllium husk?
  2. Why use psyllium husk for gluten-free baking?
  3. Is it psyllium gluten free?
  4. Tips when buying psyllium
  5. Psyllium substitutes
  6. Gluten-free breads with psyllium husk

what is psyllium husk?

Psyllium husk, also known as ispaghula, comes from the Plantago ovata plant. It is the outer coating for the plant’s seeds, or husks. Since it is a great source of fiber, typically it is used for digestive health benefits.

Since is absorbs liquids readily, commercially it is also used as a food thickener and binder for ice cream and frozen concoctions. This is how it comes into play as a secret weapon for gluten-free breads and baking.

a wooden bowl of psyllium husk powder with spoon laying next to it

why use psyllium husk for gluten-free baking?

In traditional wheat flour recipes, gluten acts as a binder, creating elasticity in the dough and soft texture once it bakes. Gluten-free baking recipes, especially breads, need something to mimic the elasticity and bind the starches.

While gluten-free flour blends add xanthan gum to achieve this, I find relying on this alone creates subpar results. Adding psyllium husk powder to gluten-free recipes will take baked goods from just okay to, “I can’t believe this is gluten-free!”

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#1 MAKES DOUGH EASIER TO WORK WITH

Generally recipes made with gluten-free flour are sticky and a lot thinner. This becomes a problem when the dough needs to be shaped, for instance with gluten free cinnamon rolls, dinner rolls, or bagels.

Many recipes compensate for the stickiness by adding more flour. While this helps with easier shaping, it also results in a very dense, dry, and off-putting texture.

Psyllium gives an extra boost of binding agent, making bread dough soft and pliable, without the need to decrease liquid or increase flour. Therefore, you can enjoy the benefits of taste, texture, and a workable dough.

#2 HELPS WITH PROOFING AND RISING

When baking traditional wheat breads, yeast combines with sugar to release gasses and allow the elastic dough to rise. With the absence of gluten, gluten-free breads need something else to create this elasticity, allowing the bread to rise effectively.

Psyllium interacts with gluten-free flour starches to create structure, allowing gas and steam to incorporate during rising and baking. Also, after the bread cools, it maintains that structure so breads do not collapse.

#3 ADDS MOISTURE

Technically psyllium doesn’t add moisture, but it does prevents from having to add more flour, which dries baked goods out. It has a high viscosity, so it is able to bind liquids more effectively and an additional volume of dry ingredients is not needed.

#4 SOFT, CHEWY CRUMB

The combination of all the benefits above creates a crumb similarly found in wheat flour breads. The assistance of binding, structure, and moisture yields a pliable, soft, and chewy bread structure.

Pro Tip: Gluten-free breads baked with psyllium husk take on this ideal crumb structure when enjoyed at room temperature, or the slightest bit warmed. Slightly chilled or cold bread will have a displeasing, crumbly texture.

a hand squishing a slice of gluten free bread

Is Psyllium husk gluten-free?

Yes, psyllium husk is gluten free. Like oat groats, it is actually the seed part of the plant and not a grain. Like xanthan gum or guar gum, it is a naturally gluten-free binding agent used in gluten-free baking.

tips when buying Psyllium

Before you buy psyllium husk, it’s important to understand the difference between what is on the market. You may purchase the powder, whole husks, or blonde psyllium.

Whole husk psyllium is in its natural state. It contains more fiber and will weigh slightly more than the powder. They may be used interchangeably in recipes, you will have to compensate for the difference in weight.

Powder, which is simply ground husks, weighs 85% lighter than the husks. Therefore, if a recipe calls for 10 grams whole psyllium husk, add 8.5 grams psyllium powder.

Also, psyllium comes in its natural state or blonde, much like the difference between using blanched or meal in almond flour recipes. In its natural state, psyllium will give a dark, almost purplish color to baked goods.

Therefore, use blonde or blanched powder. Unfortunately, they are not clearly labeled as such. Here are the psyllium husk powder and whole husk I typically buy. Purchase it online at Amazon, Vitacost, or in local health food stores.

substitutes for psyllium husk powder

If you are looking for psyllium husk powder substitutes for bread or other baking needs, unfortunately there isn’t anything that really compares.

While xanthan gum or guar gum works beautifully in gluten-free desserts, such as cookies, cakes, pies, and brownies, nothing mimics similar binding in gluten-free breads.

Fortunately it is affordable, has a long shelf life, and only small amounts are needed to make breads to impress the toughest critics!

gluten-free breads with psyllium husk

Not only does psyllium husk powder greatly improve gluten-free bread recipes, but it also improves elasticity to create authentic gluten-free pizza crust! While it can be omitted from the recipes below without affecting taste, it greatly improves the texture to avoid dry, crumbly baked goods.

1. How to Make Ultra Soft White Gluten Free Bread

the inside of gluten free bread facing camera
Learn how to make the best soft, white gluten free bread recipe easily from scratch! Homemade sandwich bread is made from simple ingredients, comes together in minutes, and will be your new go-to gluten free, dairy free recipe! 
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2. Extra Soft Gluten-Free Hamburger Buns (Not Crumbly)

a straight on shot of an assembled burger with a knife stabbed into the top.
Enjoy the best, juicy burgers again with this easy gluten-free hamburger buns recipe! Soft, squishy burger buns taste even better than you remember with a hint of sweet, buttery flavor. Dairy-free option included.
Get The Recipe

3. Soft Gluten-Free Breadsticks (Extra Easy)

breadsticks stacked on a white plate with parsley
The best homemade gluten-free breadsticks recipe will make you forget those soft Olive Garden breadsticks ever existed! This easy recipe with a garlic topping is not only gluten-free, but dairy-free as well!
Get The Recipe

4. Pillowy Soft Gluten-Free Rolls Recipe

a finger pressing into the top of a roll.
Look no further for the best gluten-free rolls recipe. These fluffy, airy, soft dinner rolls not only have a superior texture, but are easy to make, and ready to serve in one hour!
Get The Recipe

5. Squishy, Soft Gluten-Free Hot Dog Buns

a hot dog with mustard on it resting next to other buns.
Ready to enjoy a classic hot dog again? Now you can with this easy recipe for ultra soft gluten-free hot dog buns! Not only do these fluffy, squishy buns taste just as good as you remember, but they are easy to make in less than an hour start to finish. Stop looking for the illusive best brand to buy. Instead, enjoy a hot dog bun better than the originals! Dairy-free option included.
Get The Recipe

6. Thick, Crispy Almond Flour Pizza Crust (30 Mins)

a slice of pizza being pulled with cheese dripping down.
Enjoy a thick, fluffy, yet crispy almond flour pizza crust with only a handful of ingredients and extra easy steps in less than 30 minutes! Here you will learn how to make a gluten-free pizza dough with almond flour and turn it into a low carb crust guaranteed to not disappoint!
Get The Recipe

7. Soft, Fluffy Gluten-Free Flatbread (Extra Easy)

a flatbread being folded.
Learn how to make soft gluten-free flatbread perfect for pita, wraps, naan, sandwiches, flatbread pizza, and more! This easy, one bowl recipe cooks in minutes on the stove top with a doughy, fluffy texture, fooling anyone it's both gluten-free and vegan! The trick? Using a two simple ingredients boosts the dough's elasticity, making it easy to shape, roll, and extra soft!
Get The Recipe

8. Fluffiest Oat Flour Bread (5 Minute Recipe)

oat flour bread sliced open and facing straight on
Oat Flour Bread recipe requires no flour, yeast, or kneading to make delicious homemade gluten-free bread using 100% oats! Enjoy the taste of old fashioned oatmeal bread in a fraction of the time using only a blender!
Get The Recipe

9. Soft, Authentic Gluten-Free Flour Tortillas (30 Mins)

a flour tortilla scrunched up in a hand.
Finally you can enjoy soft, flexible gluten-free tortillas with a copycat authentic taste and texture to traditional homemade recipes! These easy tortillas made with gluten-free flour use only 4 simple ingredients and take 30 minutes start to finish. Whether you are a kitchen novice or not, everyone can learn how to make this simple GF tortilla recipe. I'll show you how!
Get The Recipe

10. Fluffy Oat Flour Drop Biscuits (No Flour, Gluten-Free)

a stack of 2 biscuits with honey dripping over the top.
Enjoy tender, fluffy oat flour biscuits requiring only minutes of prep and simple, affordable gluten-free ingredients! These well-tested, homemade drop biscuits require no flour, only oatmeal, and use a simple trick to avoid crumbly, dry results. Yields 7 servings and includes an easy dairy-free adaptation as well.
Get The Recipe

11. Best Gluten-Free Bagels Recipe (Soft & Doughy)

overhead shot of bagels on a white background.
The best gluten-free bagels recipe makes a homemade, big, doughy bagel easy to create from scratch! Choose from everything bagels, cinnamon raisin, or your favorite flavor, with vegan and dairy-free adaptions included!
Get The Recipe

12. Easy Almond Flour Tortillas (Soft & Flexible)

an almond flour tortilla being held up to show how flexible it is.
Soft and foldable almond flour tortillas recipe are not only easy to make, but a gluten-free, low carb, and keto way to enjoy wraps, tacos, and more! Learn how to make almond tortillas with only 4 simple ingredients!
Get The Recipe

13. Soft Gluten-Free Garlic Knots (Under 1 Hour)

a close up of a garlic knots with garlic butter brushed on.
Enjoy an easy, homemade gluten-free garlic knots recipe that tastes just as good as those served at pizzerias! Soft, doughy bites, topped with a finger-licking garlic butter sauce, are perfect for dunking!
Get The Recipe

14. How to Make Gluten-Free Challah Bread

a sliced loaf of challah facing straight on with a white towel underneath.
Learn how to bake fresh gluten-free challah bread at home with this easy and effortless recipe! Challah bread is slightly sweet with a golden, shiny crust and soft, tender crumb. This make-ahead overnight challah recipe is made with all-purpose gluten-free flour, psyllium husk, instant yeast, and eggs, and is the perfect addition to your holiday table.
Get The Recipe

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Comments

  1. Sandra Grant says

    January 21, 2023 at 3:00 PM

    Thank you for this article. Respectfully, the recommendation to reduce the number of grams of psyllium husk powder when the recipe calls for whole is incorrect. Please allow my to explain why. This recommendation would be correct if the recipe called for a measurement of whole psyllium husks in VOLUME, but it is incorrect if the recipe calls for the measurement by WEIGHT. Think about it, 1 oz (a measue of weight) of whole psyllium husks, once ground down, will still weigh 1 oz. Remember the old question: which weighs more, a pound of lead or a pound of feathers? The same single ounce of psyllium husks powdered will take up more space (VOLUME) than will the whole husks unground. Therefore, if a recipe calls for the ingredient in a unit of VOLUME (i.e. 1 Tablespooon), then one would need to use less than a TBS in the powdered form in order to be using the correct amount. What this concept really illustrates is that it’s best to use weights when making breads. The good news is that there’s such a large range of amts of psyllium you can use , you’d probably still get a good result anyway. Thank you again for your site.

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Hey! I’m Melissa,  mother of 4, who loves to make soul-warming comfort food that keeps the taste, but takes out the fuss. My family-friendly recipes are deceptively gluten free, using simple grocery store ingredients that appeal to all food lovers.

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