Using Psyllium Husks in Gluten Free Baking

It's only fair to share...Share on Facebook0Tweet about this on TwitterPin on Pinterest2Email this to someone

Xanthan and Guar Gum is a common addition to Gluten Free baking to make up for the lack of binding that comes from the lack of gluten. Both Guar and Xanthan Gum can be difficult for some people to digest, and can lead to bloating and digestive problems.

A natural replacement for Xanthan and Guar Gum can be Psullium Husks. Finding the correct ratio for the replacement of the Gums for Psyllium Husks has always eluded me, until I read The How Can It Be Gluten-Free Cookbook Volume 2.

Here are the ratios that the book recommends:

  • Baked Goods (except drop biscuits) – 2 tsp Psyllium Husk to replace 1 tsp Xanthan or Guar Gum
  • Drop Biscuits / Cookies – 5 tsp Psyllium Husks to replace 1 tsp Xanthan or Guar Gum

Woolworths Macro Psyllium Husk

It's only fair to share...Share on Facebook0Tweet about this on TwitterPin on Pinterest2Email this to someone

Leave a Reply

Your email address will not be published. Required fields are marked *