A lot of people struggle to make gluten-free bakes less crumbly and dry and more like the 'real thing'. If you're in that spot, this article is for you! Once I started using psyllium husk in gluten-free baking, my gluten-free bread texture became soft, elastic, easy to slice, and very close to the 'regular' one in texture and taste!
Psyllium husk is considered to be the best binder for gluten-free baking!
Reader review of bread with psyllium
Love this bread. The texture is unreal and what GF dreams are made of.
- Heather
⭐⭐⭐⭐⭐
Jump to:
- Reader review of bread with psyllium
- What is Psyllium Husk, and How Does It Function?
- Whole Psyllium Husks vs Powder - What's the Difference?
- How Much Psyllium Husk Should I Use?
- Where to Buy Psyllium Husks for Baking
- What Does Psyllium Husk Taste Like?
- Blond psyllium husk
- Common Questions
- Baked Goods with Psyllium Husk
- Gluten-Free Bread With Psyllium Husk
- 💬 Community
What is Psyllium Husk, and How Does It Function?
Psyllium husk is a plant-based fiber made from the seeds of the Plantago ovata plant, mostly grown in India. While many people use it for digestion, I use it as my secret ingredient. In the kitchen, one of the biggest psyllium husk benefits in baking is that it creates a stretchy, foldable, moist, and soft dough, just like in these gluten-free sourdough cinnamon rolls!
Once psyllium husk is added to the water, it quickly forms a gel and traps the moisture in providing the soft and fluffy crumb that doesn't dry out. It also binds the ingredients, providing a sturdy and slicable texture in bread (like in this brown rice bread). Hydrating psyllium husk is important, don't add it dry to the dough!
Whole Psyllium Husks vs Powder - What's the Difference?
Whole husks are very small and look like tiny light brown flakes, while powder is very fine and literally is just that - powder. There are two types of psyllium powder:
- Coarse powder has visible flecks and acts similarly to whole husks.
- Finely ground powder resembles flour and absorbs more water.
The type of powder is not usually indicated on the label, but different providers have different grinds. See the picture below for reference! I prefer using whole husks like I do in this psyllium husk bread.
How Much Psyllium Husk Should I Use?
A good rule of thumb is to use 5% psyllium husk compared to the amount of the gluten-free flour, so for 400g of flour, use 20g of whole psyllium husks. I often adjust this amount in recipes, especially when combining psyllium husk with xanthan gum, like in these gluten-free sourdough rolls. If you're unsure, stick with the 5% rule!
If you're using psyllium husk powder instead of whole husks, reduce the amount to about 85%. Keep in mind that psyllium powder can turn your bread purple sometimes!
Where to Buy Psyllium Husks for Baking
Psyllium husk is available at health food stores, specialty diet shops, and online stores like Amazon:
I prefer ordering online because it's cheaper and more convenient.
What Does Psyllium Husk Taste Like?
Psyllium husk is pretty much tasteless, though some readers detect a mild, earthy flavor. In my experience, it doesn't impart any noticeable flavor to baked goods! I especially like making gluten-free sourdough flatbreads with it.
Blond psyllium husk
Using finely ground psyllium powder can add a purple hue to your bread, which can be avoided by using either powder labeled as "blond" or by using whole husks. The color might be less important if making a darker loaf like my buckwheat bread, but it will stand out if you are making something lighter like corn flour bread.
Common Questions
Yes, psyllium husk is gluten-free and is perfect for celiacs. I love using it in my gluten-free Teff Bread Recipe.
For cakes, muffins, pancakes, and cookies, xanthan gum is the better choice, while bread, flatbread, cinnamon rolls, or buns benefit more from psyllium husk or a combination of both, like in my Dutch Oven Gluten-Free Bread.
One of my readers reported having great success using konjac instead of psyllium husk in my gluten-free sourdough bread recipe! Otherwise, there is no good substitute for baking among the common psyllium husk alternatives.
Use about 1 ¼ tablespoon of whole psyllium husks and ⅔ cup water per 1 cup of gluten-free flour with a 50/50 flour-to-starch ratio like in my nightshade-free flour blend.
While you can sometimes successfully use it instead of xanthan gum, it is not a good egg replacement in gluten-free baked goods.
Yes, it is carb-free and is perfect for a keto diet! You can use it to make low-carb almond flour gluten-free bread.
Gluten-Free Bread With Psyllium Husk
Equipment
- dutch oven (a cast iron skillet or a regular bread pan will work, too!)
- 1 digital scale (strongly recommended)
Ingredients
Wet ingredients
- 20 grams whole psyllium husks if using powder, use 18 grams
- 435 grams water room temperature or warm
- 15 grams sugar or honey/maple syrup
Dry ingredients
- 100 grams brown rice flour or sorghum flour
- 100 grams white rice flour
- 100 grams tapioca starch or arrowroot starch
- 100 grams potato starch or cornstarch
- 12 grams salt
- 7 grams instant yeast
SAVE THIS RECIPE!💌
We'll email this post to you, so you can come back to it later!
Instructions
- Combine whole psyllium husks, water, and sugar in a medium-sized bowl and whisk to incorporate. Set aside.20 grams whole psyllium husks, 435 grams water
- Add the dry ingredients to a large mixing bowl. Whisk to incorporate.15 grams sugar, 100 grams brown rice flour, 100 grams white rice flour, 100 grams tapioca starch, 100 grams potato starch, 12 grams salt, 7 grams instant yeast
- Once the psyllium husk turns into a gel (1-2 minutes), add it to the dry ingredients and mix the dough.You can mix the dough by hand, with an electric mixer, or with a wooden spoon. It will be sticky but workable!
- Transfer the dough onto a lightly floured working surface and flatten it into a disc. Shape the dough by folding each side of the dough disc onto its middle, then flip it.Shape the dough into a ball by turning it around with your hands and tucking the sides under. See the pictures in the post or the video down below for visual instructions!
- Place the dough into a floured proofing basket or a mixing bowl lined with a kitchen towel. If you are baking the bread in a bread pan, place it into the greased bread pan. Cover the dough with a kitchen towel.Leave the dough to rise for about 30-60 minutes in a draft-free area. Keep an eye on the bread, you don't want it to rise too high (or double in size) or it will fall during baking.
- Once the loaf is done proofing, carefully transfer it onto a piece of parchment paper, score (cut the surface with a razor) about 1inch/2.5cm deep, and carefully lower the loaf into the Dutch oven (unless you're baking in a bread pan).Place the lid onto the Dutch oven and transfer it into the oven. Start preheating the oven to 450F/230C. Once the oven is ready, start the timer and bake for 40 minutes. Then, carefully remove the loaf from the Dutch oven, transfer it to the oven rack, lower the temperature to 350F/180C, and keep baking for another 30 minutes.
- Let the bread cool completely (until no longer warm to the touch) and enjoy!
Video
Notes
- Yeast will do best if you use room temperature ingredients!
- Use a digital scale to ensure the best results.
- Grease your hands with oil to prevent the dough from sticking to them.
- Let the bread cool down completely (until no longer warm to the touch before slicing it.
- Proof the dough in the oven at 120°F/50°C to speed up the rising process!
Stanley says
Very helpful article about psyllium husk vs powder. I'm starting down the road to GF Sourdough, because I do not like store GF bread.
Tom says
Great article. I can't eat gums and have been trying to substitute psyllium for xanthum gums but could never get it quite right, but this makes a lot of sense and I had success with one of your bread recipes. I'm hoping some of the othoer recipes on your site that have xanthum (or both) could be modified to be psyllium only. I'll be looking through more of the recipes on here. Thank you!
Natasha Levai says
You are welcome!
Sue says
Hi Natasha. Love this article. I learned so much in a short read. Perfect for my foggy brain. I have a gluten free bread recipe I make occasionally that I love. (Before I found sour-dough that was gluten free.) The bread recipe calls for psyllium husk powder. The first time I made it, I chewed little pockets of "sand". I now stir until its quite thick, however that bread still can feel a little gritty. Is there a way to avoid that when using psyllium husk powder?
Natasha Levai says
Hi Sue! This could be due to the powder clumping in water when you are making psyllium gel or it might be due to the recipe used. Which recipe were you using?
Daisy says
Hi Natasha, it's really very useful for beginners. thank you I really appreciate. please help me understand below,
1. if we want to use both xanthum gum and psyllium husk what should be the % according to the gluten free flour?
2. for cakes and muffins xanthum cum to be used and for bread should use psyllium husk, to s that correct?
Natasha Levai says
Hi Daisy!
1. It generally depends on a recipe! I use both xanthan gum and psyllium husk in my dinner rolls, cinnamon rolls, and pretzels. I believe it is about 8g of xanthan gum per recipe and 15-20g of whole psyllium husks.
2. Yes, muffins and cakes need xanthan gum instead of psyllium to have a crumbly and light texture vs. heavier and more bread-like.
Bob says
Hi Natasha,
Thank you for posting this millet bread recipe. It rose just fine, looked great and popped out of the bread pan like a champ. I sliced into it and texture was good, slicing pretty thin with ease.
However, there is a problem: there is a harshness, a bitterness that takes over the taste when eaten. We are trying to figure it out. We actually had a bit of a sore throat after one slice.
I understand some people are allergic to psyllium. Could it be that? Or does it sound like some kind of chemical reaction in or from the mixture of ingredients?
We had bought fresh ingredients for this, so I don’t think it’s old/stale product. Any clues?
We used to enjoy millet bread from Deland, out of Florida, until recently when they started adding some form gluten into it.
We’ll keep trying!
Thanks,
Bob
Natasha Levai says
Hi Bob! I can't advice you concerning allergy but it sounds like it could be something to look into. The bitter flavor is something that millet flour naturally has but it shouldn't be so strong as to ruin a sandwich! If the bitterness is too much, you can try adding 40-50% of brown rice flour in place of millet and see if it turns out better!
DV says
I would like to add psyllium husk to a chickpea flour pasta recipe. The recipe calls for 2.5 cups of chickpea flour and 3/4 cups of water. Based on your 5% rule it sounds like I would add 2 tbsp of whole psyllium husk? If you agree, would I need to add more water to the recipe and if so how much? Thank you!
Natasha Levai says
It is best to use xanthan gum when it comes to making pasta. I have tried making GF pasta with psyllium and xanthan gum and I didn't notice psyllium acting any better. Rather, psyllium made it harder to handle the dough and figure out the ratios. Plus, Kat from the Loopy Whisk website who is a GF expert also recommends xanthan gum over psyllium husk for pasta. So, I wouldn't be able to guide you as to how much psyllium to add to make chickpea flour pasta!
Derek says
So if I were trying to add this to a recipe (in my case a king cake), would I make a gel with the existing liquid in the recipe or use additional water to make the gel and still use the liquids called for?
Natasha Levai says
Hi Derek! Use the liquid called for in the recipe.
Deanna Huston says
Can I use Psyllium husk in a gluten free sourdough pie crust?
Natasha Levai says
You can, although it is better to use xanthan gum.
Wanda says
I have just started my sourdough starter and will soon start baking. I am so happy I found your site and can hardly wait to try some of these delicious recipes. Thank you so much!
Nick says
HI and tnx for the explanation. What do you think of mixing xanthan gum and psyllium husk ? how much i need of both for 500 g of flour, so my dough becomes easy to knead and handle??? Also what is the trick to keep the bread soft for at least 2 days ?
Natasha Levai says
Hi Nick!
It is a common practice to use both xanthan gum and psyllium husk and I do use both in some of my recipes. To keep the bread soft you just need to find the right recipe! Generally psyllium husk will do a better job at keeping your bread soft vs. xanthan gum.
Donna Pierangeli says
thank you so much for this article
Clarice da Silva says
I’m new to G/F baking. I gag on bought G/F bread. I’m so glad and grateful I’ve come across your work. Going to try and see how I manage. Thank you, !
Natasha Levai says
Excited for you to start making your own bread! 🙂
Janet Lord says
Natasha, thank you for this very clear and concise explanation of Psyllium Husk, I have purchased and it used it in baking for a couple years now because recipes asked for it, however this is the first time I’ve really seen a proper explanation. I can’t wait to try some of your recipes.
Natasha Levai says
Hi Janet! Thank you for your feedback! I am glad it was helpful to you!