Psyllium husk bread is a great substitute for traditional wheat bread.
For individuals transitioning to a low-carb lifestyle, bread is probably the hardest wheat foods to give up. Many have tried to recreate a low-carb version of bread. However, gluten-free flours cannot replicate the texture of wheat bread.
That is until the emergence of psyllium husk powder. This incredible powder has given us a way to recreate the signature texture of wheat bread.
How To Use Psyllium Husk Powder
Psyllium is a staple ingredient in gluten-free baking. It absorbs liquid. When mixed with water and left to sit for a couple of minutes, psyllium husk transforms into a thick, mucilage gel-like consistency. This mucilage gel serves as a binder for pastries.
Psyllium husk is available in two main varieties: whole psyllium husk and psyllium husk powder. Even though psyllium husk powder is technically whole ground psyllium husk, the two are not interchangeable. Approximately four teaspoons of whole psyllium husk are equivalent to three teaspoons of psyllium powder. Furthermore, since psyllium husk is a binder, it is an excellent egg replacer. Combine one teaspoon of psyllium husk powder with three teaspoons of water to make one egg.
Psyllium Husk Substitutes
Flaxseed, also known as linseed, is the best substitute for psyllium husk powder. You can also substitute chia seeds, almond flour, or cornstarch in place of psyllium husk. All of these substitutes are gluten-free and vegan.
Whether you cannot consume gluten for health reasons or favor a low-carb lifestyle, psyllium husk powder is the perfect ingredient to help you replicate the bread-like structure of traditional wheat pastries.