Psyllium improves the structure of gluten-free dough
Psyllium is a powder made from ratamomone seed husk, known for its ability to bind moisture. This property makes it an excellent aid in gluten-free baking, as psyllium increases the juiciness of the dough and improves its workability by creating a sticky texture.
Naturally gluten-free psyllium is an excellent source of fibre that can promote stomach health and improve digestion. You can use psyllium powder as needed in breads, pies, cakes, muffins and other gluten-free baked goods that need a binding agent. Psyllium is already added to the cereal flour mixes.
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Virtasalmi Cereal Products' flour mixes already contain psyllium, so there is no need to add it to the flour separately, unless the instructions call for more binder than usual.