Psyllium, also known as plantago ovata, is a natural plant fiber used in cooking for its thickening and binding properties. While often linked to functional nutrition, it also plays a practical role in various recipes.
Psyllium husk is usually available in whole or powdered form and has no strong flavor, making it ideal for both sweet and savory dishes. In gluten-free baking, it’s a key ingredient, improving dough elasticity and structure.
A curious fact: psyllium can be used as a natural thickener for soups, sauces, and stews, as it absorbs a large amount of water without affecting taste. It’s also commonly added to smoothies, cereals, or yogurts for a denser texture.
Usage example:
Gluten-free bread with psyllium: Mix 250 g rice flour, 100 g corn starch, and 10 g powdered psyllium. Add yeast, warm water, and salt. Let it rise and bake. The psyllium keeps the bread moist and well-structured.
Classification: Functional ingredient / Natural dietary fiber
Psyllium, also known as plantago ovata, is a natural plant fiber used in cooking for its thickening and binding properties. While often linked to functional nutrition, it also plays a practical role in various recipes.
