Gluten-Free Bread with
Psyllium Husk
Psyllium husk is the secret weapon for GF bread. It creates a gluten-like structure that traps gas and gives bread its characteristic texture.
Psyllium Husk Powder
The GF bread game-changer
How Psyllium Creates Structure
Absorbs Water
Psyllium can absorb 10-15x its weight in water, forming a gel that mimics gluten's stretchy texture.
Traps Gas
The gel network traps CO2 from yeast fermentation, creating rise and the characteristic air pockets in bread.
Sets During Baking
Heat causes the gel to set permanently, giving the bread structure that holds up when sliced.
How to Use Psyllium
Mix psyllium with warm water and let sit 5-10 minutes until it forms a thick gel. This is crucial for proper texture.
Add the gel to your dry ingredients along with other liquids. Mix thoroughly to distribute evenly.
Unlike wheat bread, you don't need to develop gluten. Mix just until combined—overworking can make bread gummy.
Psyllium vs Xanthan Gum
- ✓ More bread-like texture
- ✓ Better for yeasted breads
- ✓ Adds fiber (health benefit)
- ✓ Natural, whole food ingredient
- - Requires pre-hydration
- - Slightly earthy taste
- ✓ Easy to use (no pre-hydration)
- ✓ Neutral taste
- ✓ Works in small amounts
- - Can be gummy if overused
- - Less bread-like texture
- - Some people sensitive to it
Psyllium-Forward Recipe
This recipe uses psyllium husk as the primary (and only) binder. Xanthan gum is excluded to showcase psyllium's capabilities.
The Power of Psyllium
Experience how this natural ingredient transforms GF bread texture.
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