Psyllium Husk
Binder
Used as a binding agent in gluten-free baking.
Functions
Dietary Info
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
Have feedback or suggestions about this ingredient page? We're listening.
Share your feedback