Baking & Pastry > Gluten-Free Baking > Binders in Gluten-Free Baking > Psyllium Husk

Gluten-Free Psyllium Husk Bread

This recipe utilizes psyllium husk to create a soft and chewy gluten-free bread. Psyllium husk acts as a binder, mimicking the role of gluten in traditional bread making. This recipe provides a hearty and satisfying loaf, perfect for sandwiches or toast.

Learn how to create this perfect gluten-free bread at home, ensuring a delightful experience for everyone, especially those with gluten sensitivities.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
1 loaf
Ingredients
  • 300 g Gluten-Free All-Purpose Flour Blend
  • 20 g Psyllium Husk Powder
  • 7 g Instant Dry Yeast
  • 10 g Sugar
  • 5 g Salt
  • 350 ml Warm Water
  • 2 tbsp Olive Oil

Mixing the Dough

In a large bowl, whisk together the gluten-free flour, psyllium husk powder, instant dry yeast, sugar, and salt. Make sure the psyllium husk is evenly distributed to prevent clumping.

Adding the Wet Ingredients

Add the warm water and olive oil to the dry ingredients. Mix until a sticky dough forms. The dough will be quite wet, which is normal for gluten-free bread.

First Rise (Bulk Fermentation)

Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 60-90 minutes, or until it has doubled in size. This step is crucial for the psyllium husk to fully hydrate and bind the dough.

Shaping the Dough

Gently deflate the dough and transfer it to a lightly greased loaf pan. Smooth the top of the dough.

Second Rise (Proofing)

Cover the loaf pan with plastic wrap or a clean kitchen towel. Let the dough rise for another 30-45 minutes, or until it has risen slightly above the rim of the pan.

Baking

Preheat oven to 200°C (400°F). Bake the bread for 45 minutes, or until golden brown and the internal temperature reaches 95°C (203°F). If the top starts to brown too quickly, tent it with foil.

Cooling

Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Allow the bread to cool completely before slicing, as it will continue to firm up as it cools.

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FAQ

  • Why is psyllium husk important in gluten-free bread?

    Psyllium husk acts as a binder and adds structure to gluten-free bread, mimicking the role of gluten. It also helps to retain moisture, resulting in a softer and less crumbly texture.
  • Can I use psyllium husk capsules instead of psyllium husk powder?

    No, psyllium husk capsules are not a suitable substitute. You need the powdered form for it to properly hydrate and bind the dough.
  • My dough is very sticky, is this normal?

    Yes, gluten-free dough made with psyllium husk is typically stickier than traditional wheat-based dough. This is due to the lack of gluten. Don't be tempted to add more flour, as this can result in a dry loaf.