I use something called Psyllium Husk in almost all of my baking and making (this is my savior in Low Carb eating). To my sad surprise, it has come to my attention that this ingredient is not known to everyone (which it should be since it’s SO great). Given that, I feel it’s do for me to shed some light on the matter.
Psyllium Husk is the shell from the Psyllium seed, that has been grounded to a powder. This powder is highly absorbent which makes it great to use in baking where you exclude regular wheat flour. Why? Wheat flour absorbs fluid better and when you exclude this and start using e.g. almond flour you need something to help you absorb and bind the fluid.
5 quick benefits of the Psyllium Husk Powder
– Very absorbent.
– Contains 0% carbs.
– It allows me to make great gluten free, Low Carb and Paleo food.
– Adds some crunch to gluten free, Low Carb and Paleo baking.
– It’s very effective so you don’t need to use a lot of it (makes it very affordable).
Heads up about the Psyllium Husk Powder
– On the one hand we love that this powder is very absorbent. On the other hand we have to deal with mixtures that we want to be fairly liquid (such as pancake mixture) getting to thick. However, don’t panic! It’s not a catastrophe, it only means you will have to use a spoon/knife to help spread it.
– It takes a couple of minutes before it get thick (absorbs). So don’t add more just because it looks like nothing happens, patience my friend!
Here’s some recipes that I use Psyllium Husk in.
Where can you buy it?
It’s usually sold in health stores, and in the gluten free section at the supermarket.
The Netherlands – Juicemaster.com
If you know a place where it can be bought online, please let me know right here, and I’ll put it on the list!