What are psyllium seeds?

psyllium seeds (Plantago ovata or Plantago psyllium or Ispaghul) is an annual herbaceous plant that prefers semi-sandy soils. It is widespread in the Mediterranean region and the Middle East. If they use the dried seeds.

It is a soluble fiber of vegetable origin.

The main feature of the psyllium seed is linked to its mucilaginous coating that covers them, which in contact with the water expands to increase by 25 times its own weight.

The psyllium seeds do not contain gluten.

How do I use psyllium seeds in the kitchen?

In the kitchen they use the seeds of whole psyllium or of psyllium seed husks, but in different doses:

30 g of psyllium whole correspond to 20 g of psyllium husks

Replace eggs in a recipe

Gathering the dough and giving consistency.

Replace xanthan and guar gum in leavened doughs

In leavened dough like bread pizza make the workable paste facilitate proper leavening, assist in the management of the liquid ingredients and replace xanthan and guar gum which can sometimes cause food hypersensitivity.

Doses for 100 g of flour Doses psyllium husks Doses psyllium seeds
Cookies and pies 1,00 g 1,25 g
Cakes and pancakes 2,00 g 2,50 g
Muffin and quick bread 3,20 g 4 g
Bread 4,30  g 5,40 g
Pizza 8,00 g 10,00 g

Pixie dust

They are part of a mixture of organic seeds, which acts as a thickener in bakery products without gluten, created by Dr. Jean Layton and she called “pixie dust” these are the ingredients and doses that compose it:

    • 20 g of organic flaxseed
    • 10 g of organic chia seeds
    • 5 g of organic psyllium seed,

the seeds are reduced to powder in a mixer using the pulse function not to overheat them and united to the flour in the recipe.

The mixture of seeds must be stored in a refrigerator, it is advisable to produce small doses at a time so that it is always fresh, the ground seeds become rancid more easily.

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