PSYLLIUM HUSK FOR FLUFFY TEXTURE AND VEGAN BAKES 

Psyllium husk is a form of fibre made from the husks of the Plantago ovata plant’s seeds. It is suitable as a source of fibre in most diets, and functions as a fibre supplement when additional fibre is needed.  

Psyllium husk is particularly suitable for baking, as it improves the texture of bakes, binding the dough and providing fluffiness. When baking with psyllium fibre, the end result is a fluffy, soft bake that stays together without eggs! 

HOW TO USE PSYLLIUM HUSK 

When using psyllium fibre in baking, mix it together with the liquid used in the dough, and let it swell for at least ten minutes before adding other flours. You do not need a lot of the fibre, and about a tablespoon per dough is enough. Since psyllium binds a lot of water, you can also reduce the amount of other flours you’ll be using.  

Psyllium provides fluffiness and fullness to smoothies, yogurts and porridge as well. When combined with water, psyllium forms a gel-like mass that is easy to use and mix together with other ingredients. Because psyllium binds liquids, make sure to drink enough when enjoying it.  

Packed in a factory that handles gluten-free oats, nuts (cashews, Brazil nuts, pecans, macadamias, hazelnuts and walnuts), almonds, sesame seeds, and milk protein.