The Symbiota supplied gluten-free sourdough bread recipe includes psyllium husks.

Psyllium husk is commonly used in baking gluten-free sourdough because it acts as a binder and provides structure that is typically missing in gluten-free flours. Here’s why it’s essential:

1. Mimics Gluten: Gluten, found in wheat-based flours, provides elasticity and structure to bread. In gluten-free sourdough, psyllium husk helps mimic this effect by forming a gel-like substance when mixed with water, which helps trap air and moisture during the fermentation and baking process.

2. Improves Dough Texture: Gluten-free dough can be crumbly and difficult to handle. Psyllium husk improves the texture of the dough, making it easier to knead and shape, as it gives the dough a more cohesive and elastic feel.

3. Increases Moisture Retention: Psyllium husk helps retain moisture, preventing the bread from becoming too dry. This is particularly important for gluten-free breads, which can often have a denser or drier crumb compared to wheat-based bread.

4. Enhances Rise and Volume: By forming a gel-like network, psyllium husk helps gluten-free dough hold its shape and rise better during proofing. This results in a better crumb structure and lighter texture in the final loaf.

5. Adds Fiber: In addition to its functional baking properties, psyllium husk is rich in soluble fiber, which boosts the nutritional profile of gluten-free sourdough and promotes digestive health.

In summary, psyllium husk helps create a more traditional sourdough texture, improving the bread’s structure, moisture, and overall quality.