Psyllium in the kitchen: bread, focaccia and other recipes

Would you like to try your hand at preparing leavened productsgluten-free, but are you afraid that the dough will be heavy or not rise properly? Using psyllium husks in the kitchen to prepare bread, pizza and focaccia dough is the solution for you!

We know that gluten-free flours are considered "weak flours", since gluten helps to knead, thanks to the formation of a gluten mesh to retain carbon dioxide in the dough. This gives homogeneity to the dough and makes it soft and elastic.

When, however, the most common gluten-free flours are used, the dough generally does not rise well and is heavy. The psyllium husks are the secret ingredient capable of "replacing" gluten, thus promoting good leavening.

What is Psyllium?

The term “psyllium” is used to indicate the plant belonging to the family Plantaginacee and mainly comes from India, its scientific name is Plantago ovata.

It is a medium-sized herbaceous plant, it can reach 50 cm in height and has small and characteristic yellow flowers. The most used part of the plant is represented by its seeds, from which the external covering, called the cuticle or peel, is isolated.

Psyllium is known and particularly indicated as a natural remedy to regulate digestion, intestinal transit and much more again…

Why use psyllium husks in cooking?

There are many reasons why you should start using psyllium in the kitchen and there are many ways to take it also.

But let's see in detail the characteristics that make this food special, especially in the preparation of dough for bread, pizza and focaccia.

1. Maintains leavening

The main characteristic of the psyllium seeds is linked precisely to their cuticle or the mucilaginous coating that covers them, which in contact with water breaks down expands, increasing its weight and taking on a gelatinous consistency.

Precisely this characteristic makes it perfect for giving structure to doughs gluten-free baked products, “simulating” the work generally done by gluten.

Then adding psyllium will allow your doughs based on rice flour, corn, legumes, etc. to be almost completely similar to those made with wheat flour.

To avoid the "gummy" effect, the right dose of psyllium husks ranges from 1.5% to 3% of the total weight of the flours.

2. Makes the dough more elastic

As we said previously, thanks to the action of mucilage, the psyllium husks increase their volume and are transformed into a gelatinous substance which gives structure to the dough, imitating the action carried out by the gluten mesh by retaining carbon dioxide.

This characteristic gives homogeneity and visco-elasticity to the dough and allows for a soft and elastic product, pleasant to the palate. For this reason, adding psyllium husks makes the dough easier to work with.

3. Replaces the egg

psyllium husks, are not just the secret ingredient to replace gluten for those suffering from celiac disease, but it is also extraordinary for those who follow a vegan diet because it is really effective as a binder and therefore can replace the egg.

The gelatinous consistency that the mucilage takes on in contact with water is very reminiscent of that of raw egg.

To achieve the right consistency, simply mix 1 tablespoon of psyllium husks with 2-3 tablespoons of water and leave to rest for at least 5/10 minutes, this proportion is more equivalent to one egg.

This compound can be used both as a binder for doughs for baked products such as desserts, cakes, biscuits, but also to prepare excellent fresh gluten-free pasta or to bind meatballs, meatloaves, fillings for savory pies, etc.

Using psyllium husks in the kitchen to make bread, focaccias and other recipes is really easy, the result will surprise you and your digestion will also benefit!