I will take any excuse to chat gluten free bread making, so today I thought I’d share my gluten free breads with psyllium husk. They’re all bound together with the magic of psyllium for fluffy and soft gluten free bread – no crumbly breads in sight.

Gluten free breads with psyllium husk

These gluten free bread recipes all use psyllium husk as a binder. They are all xanthan gum free and mostly egg free/vegan as well. I try to cater to a whole array of different dietary requirements with my gluten free bread making, so there are corn free/soy free options and beyond.

More gluten free resources

• Substitutes for xanthan gum in gluten free baking
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Does psyllium husk contain gluten?

No, psyllium husk does not contain gluten. Psyllium husk is a soluble fibre that is made from the husks of the psyllium seed. Psyllium seeds come from a scrub like bush called a Plantago Ovata, most commonly grown in India. This plant has no connection to gluten containing grains and is 100% gluten free in its natural state.

One thing to keep in mind is how your psyllium husk has been processed. Always read the labels and search out a brand that manufactures in a gluten free factory if you are catering to coeliacs.

What does psyllium husk do in gluten free baking?

Psyllium husk is a magical ingredient in gluten free baking for a number of reasons. Firstly, it absorbs a significant amount of liquid. This is critical in gluten free baking, where the results are often criticised as being dry and crumbly. Adding psyllium husk to a dough absorbs enough liquid to create a delicious soft and fluffy gluten free baked good.

Secondly, psyllium husk creates structure in a gluten free baked good. As the psyllium husk absorbs liquid, it firms the dough into a shape and allows the dough to retain said shape. This is important because gluten free flours lack gluten and thus any sort of strength. Gluten free dough cannot be kneaded to develop strength – it needs to be artificially added into the dough.

So, psyllium husk performs two major and interdependent functions in gluten free baking. Although there are other mucilaginous options (namely, flaxseed meal and chia seed meal), psyllium husk is aesthetically the most subtle. Psyllium husk is also more readily available than chia seed meal and less likely to go rancid than flaxseed meal.

What are the different sorts of psyllium husk?

Psyllium husk is generally sold in two forms: whole psyllium husks and psyllium husk powder. In Australia, at least, whole psyllium husks are more easily purchased than psyllium husk powder.

Psyllium husk powder is more absorbent than the flakes per gram. This is because it’s essentially a more condensed form of psyllium husk. While you can buy the powder in some stores, I recommend making it yourself. In my experience, the store bought powder is too finely milled and tends to clump together when you add it to liquid. I use a small Breville spice grinder to make my psyllium husk powder.

Aside from the absorbency different, there are a few other differences between the two varieties. Psyllium husk flakes tend to leave little pock marks on your bread in the husk shape. This is purely an aesthetic concern and is fine if you don’t mind.

The other difference, and where I would recommend the powder, is in terms of cutting dough. In things like gluten free croissants or puff pastry, the husks can interrupt lamination and ruin your layers of butter. In things like gluten free pasta, they can be a little awkward to cut. So, in laminated baked goods and wherever a recipe specifically asks for powder, use the powder.

One last thing: a lot of store bought brands of psyllium husk powder turn your baked goods grey/purple. Not ideal if aesthetics are important to you!

Gluten free bread recipes that use psyllium husk

Without further ado, let’s get into the recipes! Most of the following recipes are for bread, but I have also included gluten free wraps, bagels and other bready items after the bread recipes.

Gluten free buckwheat bread

I make this bread at least weekly and still can’t get enough of it. The loaf is made from majority buckwheat flour with a small amount of tapioca flour or cassava flour. It is held together by our friend, psyllium husk powder.

Gluten free seeded bread

A new loaf that I absolutely love, this gluten free vegan wholegrain bread is full of seeds, psyllium husk and nutrition. A great sandwich loaf that you can tinker with to suit your needs.

Grain free white bread

This grain free white bread uses cassava flour, tapioca flour and potato starch for a light and fluffy white bread style loaf. It doesn’t use xanthan gum; we utilise psyllium husk to hold everything together.

Grain free vegan white bread

I love my aforementioned grain free white bread recipe, but it does contain milk powder and eggs. I wanted to cater to everyone, so I developed this grain free vegan bread a suitable alternative.

Gluten free sourdough bread

My original and favourite gluten free sourdough recipe, this loaf is a great all rounder that works with almost anything you want to add.

Gluten free ‘white bread’ sourdough

Keen for sourdough but also for a more ‘white bread’ experience? Look no further.

Gluten free high protein bread

A delicious and filling high protein bread that uses buckwheat flour, cottage cheese and psyllium husk for a tall and beautiful loaf that has at least 10g of protein per slice.

Gluten free vegan high protein bread

And for our vegan friends? The same style of bread but with cannellini beans! Still high protein and low FODMAP in the right serves as well.

Gluten free buckwheat bread without yeast

This gluten free buckwheat bread without yeast is a recipe from my cookbook, Intolerance Friendly Kitchen. It is a hearty and delicious loaf that uses psyllium husk for binding.

Gluten free bagels

I will never stop obsessing over these gluten free bagels without xanthan gum. They’re chewy and delicious, easily egg free/vegan with a alternate egg wash and boiled in the traditional way. Gluten free heaven!

Gluten free focaccia

This focaccia took me forever and a day to perfect but I’m glad I persisted. It’s light and fluffy and has the perfect chewy crumb (thanks psyllium!).

Gluten free bread rolls

These gluten free bread rolls stand tall courtesy of an unusual step: boiling the buns. As with the bagels, this gives the buns a perky, solid shape and delicious chewy crumb.

Gluten free wraps

These gluten free wraps are as perfectly flexible as any other wrap courtesy of psyllium husk powder and a scald. The gelatinised flours roll out with ease, making these wraps endlessly flexible without the need for xanthan gum.

Buckwheat wraps

Ending on a high note with one of my favourite gluten free breads with psyllium husk: these buckwheat wraps. They use buckwheat flour, yoghurt, psyllium husk and boiling water for a wrap that is every bit as flexible as the regular variety.