Gluten Free Psyllium, 100 g
3,10 €
Psyllium is ground from ratamon seed husks and is a 100% natural product. Psyllium is an excellent baking aid. By binding moisture, it increases the dough's juiciness and makes it easier to handle. It is also a good source of fibre. The psyllium powder in the cereal product is very fine and therefore sufficient.The psyllium we use is the finest (100mesh) and purest (99%). This means good mixability with liquid and also sufficient.
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FI-004-011
Gluten-free psyllium is a powder from the ground shell of the plantago's seed and is 100% natural.
Psyllium has the same properties as gluten, which makes it an excellent excipient for gluten-free baking. By binding moisture, it increases the juiciness of the dough and makes it easier to handle by creating a dough that is more cohesive. Being naturally gluten-free, psyllium is also a good source of fibre for people with coeliac disease. Psyllium is odourless and tasteless, so it is indistinguishable from flour mixes or ready-made baked goods.
The psyllium we use is the finest (100mesh) and purest (99%), which means good miscibility with the liquid and also good sufficiency.
Viljatuote's gluten-free psyllium powder is very fine. A small quantity is enough. Virtasalmen Viljatuote's flour mixes already contain psyllium, so there is no need to add it to the flour mix separately unless the instructions call for more gluten.
The product is additive-free, preservative-free and GMO-free.
You can watch a video on our psyllium sufficiency here.
| NUTRITIONAL FACTS | 100g |
|---|---|
| Energy | 776 kJ / 193 kcal |
| Fat, of which saturated | 0,2 g, 0 g |
| Carbohydrates, of which sugars | 2,5 g, 0 g |
| Dietary fibre | 87,8 g |
| Protein | 1,4 g |
| Salt | 0,3 g |
1 review for Gluten-free Psyllium, 100 g
| Weight | 0,12 kg |
|---|---|
| Manufacturer | Virtasalmen Viljatuote Oy |
| Gluten-free license number | FI-004-011 |
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Ritva Ropponen -
It's also a wonderful product for regular baking, when I make rolls at home by mixing different flours, oat flakes and bran. Gives the buns a fluffiness when I use only a little wheat flour and that too mainly in the form of yeast bread flour. It really is a good substitute for gluten.