Psyllium Husk

Psyllium Husk

Binder

Used as a binding agent in gluten-free baking.

Functions

BindingMoisture

Dietary Info

VegetarianVeganGluten-FreeDairy-FreeNut-Free

About Psyllium Husk

Psyllium husk is derived from the seeds of the Plantago ovata plant, commonly grown in India. In baking, it serves as an effective binder and moisture-retaining agent, crucial for gluten-free recipes. With its neutral flavor, it doesn't alter the taste of baked goods. When mixed with water, psyllium husk forms a gel-like substance, mimicking the properties of gluten, providing structure and elasticity. This makes it an indispensable ingredient for achieving the desired texture in gluten-free breads, muffins, and other baked items.

History

Psyllium husk has been used for centuries, primarily in traditional medicine for its fiber content and digestive health benefits. Its commercial cultivation began in India, where it remains a significant export product. The rise of gluten-free diets in the late 20th and early 21st centuries spurred its popularity in baking, as bakers sought alternatives to gluten's binding properties. Psyllium husk's ability to emulate gluten's elasticity made it a favorite among gluten-free bakers, solidifying its place in modern baking practices.

Common Uses

Gluten-Free Baking

Nutrition Facts

For Original Ingredient
Serving size
100g
Calories 0
% Daily Value*
Total Fat 0g
0%
Total Carbohydrates 88.9g
30%
Dietary Fiber 67g
239%
Total Sugars 0g
0%
Protein 0g
0%
Sodium 111mg
5%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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