An ingredient that absorbs water and helps form dough structure.

How to use:

• Bread: use for structure in gluten-free dough following a psyllium recipe.
• Rolls: allow the dough to hydrate before shaping, as specified in the recipe.
• Flatbreads: add to a mix for a more elastic dough with the appropriate amount of water.
• Crackers: mix with seeds and liquid following a recipe, then spread thinly.
• Vegetable patties: add a small amount to a moist mixture as directed by a recipe to bind the ingredients.

Tip: Psyllium absorbs water quickly. Measure as directed by the recipe and allow sufficient liquid and hydration time; do not use as a dry topping.

Ingredients: Psyllium husk.

Nutrition per 100 g:
Protein: 6 g.
Fat: 0 g.
Carbohydrates: 8 g.
Energy: 209.5 kcal / 835.5 kJ.