Psyllium and working with gluten-free dough

Psyllium fiber can supplement gluten in gluten-free baking. Our gluten-free flour mixes Bread mix white, Bread mix dark and Bakery mix already contain a certain amount of psyllium, but also other fibers, so we recommend starting with 1 tablespoon of psyllium, approx. 300 g of gluten-free flour mix Liana.

Soak 1 tablespoon of psyllium in 2/3 of the required water. Psyllium is soaked in water for about 2-3 hours, but we can leave it for longer or during the night. Psyllium absorbs water and forms a gel.

It is better to work with gluten-free dough if we prepare it a day in advance and leave it to rise in the refrigerator. WARNING! The dough must be covered and in a bowl large enough so that it does not touch the blanket when rising, as it is delicate and could fall off when the blanket is lifted. When left to rise in the refrigerator, the dough is stiffer and easier to shape.

Usually, with leavened gluten-free dough with fiber content, we add as much liquid (water / milk / yogurt, etc.) as flour. That is, if the recipe states 500 g of flour mixture with fiber, then approx. 450 - 500 ml of water. It also depends on the difficulty of further processing the dough.

In the case of gluten-free leavened dough made from flour mixtures with fiber, it is generally true that the more liquid we add, the softer, longer soft and less crumbly the dough will be.

For example in this recipe, psyllium could be used as follows:

300 g Bread mix white Liana
200 ml water + 1 tbsp psyllium
50 - 100 ml of water to the flour
½ dried yeast
1 KL granulated sugar
3 tbsp olive oil