The Haphazard Guide to Gluten Free Baking with Psyllium Husk: Haphazard Guides

By Susan Skylark

Do you need more fiber in your diet?  Do you want to shape, roll, boil, or fry your gluten free dough instead of confining yourself to a standard loaf pan for the rest of your life?  Do you miss cinnamon rolls that aren't cakey and tortillas that aren't starchy?  Do you want your gluten free bread to taste more like actual bread?  Then psyllium husk might be your new best friend!  Discover the in and outs of this oft overlooked fiber supplement and its role in gluten free baking along with a few recipes to get you started including tortillas, pasta, cinnamon rolls, cookies, and a basic yeast bread recipe that can be used for anything from donuts to pizza crust, pretzels to french bread.

• Language: English
• Publisher: Susan Skylark
• Release date: Apr 18, 2023
• ISBN: 9798223168935

Book preview

The Haphazard Guide to Gluten Free Baking with Psyllium Husk

Susan Skylark

Copyright 2023 Susan Skylark

Cover and recipes update 2024

Smashwords Edition

Cover image AI generated with Leonardo.ai

This ebook is licensed for your personal enjoyment only.  This ebook may not be re-sold or given away to other people.  If you would like to share this book with another person, please purchase an additional copy for each recipient.  If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to an authorized retailor and purchase your own copy.  Thank you for respecting the hard work of this author.

Table of Contents:

Why this book is vital

What is psyllium husk

Why bake with psyllium husk

The problems with psyllium

Considerations for baking with psyllium husk

A note about my methods (or madness)

Recipes:

Oatmeal Monster Cookies:

Basic Brownies:

Apple Cider Donut Muffins:

Chocolate Chip Quick Bread or Muffins:

Chocolate Bundt Cake

Apple Coffee Cake:

Butter Crackers

Graham Crackers:

Pancakes or Waffles:

Rolled Sugar Cookies:

Tortillas

Pasta

Cinnamon Rolls

Classic Chocolate Chip Cookies

Double Chocolate Chip Cookies

Basic Yeast Bread (that you can use for anything from pizza crust to bagels)

Croissants

Fluffy Biscuits

Cornbread

Hard Pretzels

Orange Sponge Cake

Blondies w/Maple Glaze

Classic Yellow Cake w/Chocolate Glaze

Molasses Cookies

Why this book is vital:

The interweb is a vast and mysterious place, filled with intriguing and mostly useless information, but there isn’t a whole lot written about baking with psyllium husk, at least from a gluten free, non-keto perspective.  In my not so extensive searching, I could find only a handful of gluten free bread recipes, some pasta and tortilla recipes, and a couple cinnamon roll and croissant recipes but not a single non-keto double chocolate chip cookie recipe, you know, one using real sugar and eggs that actually tastes like a cookie and not the box it came in.  I thought you could find everything on the internet (besides references to an obscure brand of guitar they quit making in 1978 of course) but alas, it is not fully omniscient!  So for that recipe alone, this book is absolutely vital, as it will plug a hole in the sieve of knowledge we call the world wide web!

Seriously though, psyllium husk is a great source of soluble fiber, something which can vastly improve the gut health of certain individuals (like me!) and can also add pliability to your gluten free recipes so you can manhandle, shape, boil, and deep fry them, something that is very difficult, frustrating, and messy with the usually moisture saturated and sticky batters that pass for dough in the land of gluten free.  So why aren’t more people using this fascinating ingredient, and what is it anyway?  I’m glad you asked!

What is psyllium husk:

The psyllium plant (Plantaga ova) is native to India and is probably some sort of weed in its homeland even if it is a hero to the soluble fiber community elsewhere.  Psyllium husk is simply the outer layer, the protective covering, of the psyllium seed much like wheat or oat bran except it is about six times as rich in soluble fiber.  Most people are