You may have noticed: we’re using psyllium husk in some of our baked goods recipes lately. And many of you have been writing to ask us — what the heck is psyllium husk?
Well, here you are.
Just a few notes for you.
Psyllium is sold as whole psyllium husks and psyllium powder. In my experience, the whole husks are the most effective. However, if you only have access to psyllium powder, then use that in equal volume as the husks in the recipe.
You don’t need psyllium for all gluten-free baked goods. Instead, think about the baked goods that truly rely on gluten — breads, pizza dough, rolls, pasta. These do well with a touch of psyllium.
And if you can’t find it at your store immediately, look in the health section. It’s often sold as COLON CLEANSER. That may not sound appetizing, but it works in baked goods. (You’re only using 1 to 3 tablespoons for an entire batch of bread dough, so the cleaning qualities are pretty minimal. But if you bake often, you’re going to be regular!)
Try some. I think you’ll be surprised at how well this works in gluten-free baking.