Psyllium husks (500g, 1kg & 2.5kg)

A natural functional ingredient for building better gluten free doughs.

Psyllium husk is the outer coating of the Plantago ovata seed and is naturally rich in soluble fibre. When hydrated, it absorbs water and forms a viscous gel, giving gluten free doughs the cohesion, flexibility and water retention they need to become genuinely workable.

For gluten free bread, psyllium is much more than a fibre ingredient. Its gel helps create a network within the dough, supporting gas retention during proving and helping the finished loaf hold together after baking. It can produce a softer, more resilient crumb and help reduce the rate at which gluten free bread firms during storage.

It is particularly useful in breads, pizza doughs and flatbreads where you want dough that can be mixed, shaped and handled without falling apart. It can also be used in cakes, pastries and other gluten free recipes where additional moisture retention and cohesion are beneficial.

Why use psyllium husks?

• Creates a viscous, gel forming network when hydrated
• Improves cohesion and flexibility in gluten free dough
• Helps bind and retain water
• Supports gas retention and dough structure
• Can contribute to a softer, more resilient crumb
• Helps slow crumb firming and staling
• Provides a natural source of soluble fibre

Particularly useful for

Gluten-free bread · Pizza · Flatbreads · Rolls · Sourdough · Cakes · Pastry · Flour blends

Country of origin: India
Available in: 500g · 1kg · 2.5kg

Current batch best before : 31/12/2027