Pizza Crust made with Psyllium Husk
Update: 12-3-12 After using psyllium husk for a month or so I have decided against using it altogether, it doesn’t agree with me.
But for some people it might be helpful, read on………..
I have been curious about the notion that psyllium husk is beneficial in gluten free baking and if it can replace guar gum or xanthan gum as a binding agent. It sounded like a miracle cure for those bothered by the gums so I initially made my pizza crust without any gum and added a few tablespoons of whole psyllium husk.
The dough was not behaving right without the gum.
I freaked out when I saw the pizza dough in the mixer because it looked more like pancake batter and I knew I would never be able to use thin batter for pizza crust so I added in my usual amount of guar gum afterall.
It was amazing to see the batter magically turn to pizza dough almost immediately!
Psyllium Husk adds rise to some gluten free baked goods
The benefit I could see right away (and you can too in the picture above) is the additional lift the psyllium husk gives the crust.
Later on I made some Hazelnut Zucchini Bread and some cookies—- also adding in the psyllium husk (but retaining the guar gum).
While the pizza crust
rose higher by adding in the psyllium husk it had no effect on the sweet bread or the cookies.
Side Note: I ate a lot of the cookies and ended up with terrible GAS! I googled psyllium husk and it is known to cause gas in many people so you have to gauge its’ use for your own lifestyle!