Gluten-free bread that doesn’t fall apart
Big Food · Organic Psyllium Husk
Gluten-free bread that doesn’t fall apart
Gluten-free dough lacks the glue that gluten provides. Psyllium husk forms a gel with water that holds your dough together. One ingredient, organic.
View Psyllium Husk- Same-day dispatch on weekdays
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- Customer rating 9.1
What you get
The glue in your dough
Psyllium husk absorbs a lot of water and turns into a gel. It keeps gluten-free dough supple and together.
You won’t taste it
Neutral taste. In bread, pizza base or pancakes you won’t notice it.
Organic, nothing else
100% organic psyllium husk, coarsely ground. Vegan and naturally gluten-free.
Five tablespoons in your dough.
Our basic recipe for 6 rolls: 150 g almond flour, 5 tbsp psyllium husk, 2 tsp baking powder, 1 tsp salt, 3 egg whites, 2 tbsp apple cider vinegar and 250 ml boiling water. Mix, shape into rolls and bake for 50 to 60 minutes at 175 °C. Tip: grind the husk finer first for a lighter crumb.
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Good to know
Is psyllium husk gluten-free?
Psyllium is naturally gluten-free. If you have coeliac disease, check the label for any statement about possible traces.
Husk or powder?
This is husk, coarsely ground. For bread you can grind it finer yourself in a blender.
What else can I use it for?
In smoothies, porridge or yoghurt. Always use enough liquid.
Is it vegan?
Yes. It is 100% plant-based.
Always take psyllium with enough liquid. Keep out of reach of young children.