Today in Paulina cuisine we will talk about an ingredient that sounds like a grandmother’s remedy but that is, in reality, a Magic dust for kitchen. If you ever tried to make gluten -free bread and it was left like a brick, or a cake that crossed himself just looking at him … I tell you that the psyllium He arrived to save you.
In this note we will unveil all the mysteries of the psyllium. No, it is not a new yoga posture or a Harry Potter spell. It is a natural fiber that will revolutionize your way of cooking, especially if you move in the world of “gluten without.”
I’m going to tell you What is the psylliumwhat exactly in our recipes are for and, most importantly, How to use it so that everything comes out of ten.
Sobre el psyllium
Forget complicated definitions. For those we cook, the psyllium is an binder and mass structurer. Comes from the seed shell of a plant called Plantago oval. But what matters most to us is your superpower: when mixed with water, it becomes a gel!
It’s gel imitates gluten function and is responsible for giving elasticity, humidity and structure to the masses without wheat flour. Thanks to its fiber, a gluten -free bread can rise, have a tender crumb and not disarm when cutting it. It is basically the anonymous hero of the gluten -free bakery.
Psyllium vs. Psyllium powder: which one I choose?
When you go to buy it, you will find it in two formats:
- Cáscara of Psyllium (Husk): Small scales that absorb a lot of water and form a thicker gel, ideal for rustic breads or a pizza without tacc.
- Powdered: Very fine ground peel. It dissolves better and creates a soft and uniform gel. Perfect for fine pastry, biscuits and Pan de Molde. It absorbs more liquid than the shell, so they are not replaced in the same quantity.
Advice: If you are starting, the powder version is more versatile and easy to use.
How to use Psyllium in the kitchen: the final guide
The most important step: hydrate it before. If you pour it directly into the flour, it will absorb the moisture of the dough and the result will be dry.
- Hydrate: 1 part of Psychlium powder by 5-8 parts of water. Example: 10g with 50-80 ml of water.
- Activate: Mix Psyllium and water in a bowl and remove. In less than a minute a thick gel is obtained.
- Integrate: Add the gel to wet ingredients and mix with the dry ones. A more elastic and manageable mass is obtained.
Key tips for a perfect result cooking with Psyllium
- Always hydrate. But it doesn’t work.
- Work fast Once you add it.
- Do not abuse the quantity, It can give gumous texture.
- If it gets purple, It is a reaction with bicarbonate; It does not affect the taste. Add lemon or vinegar avoids it.
- Use thickening For soups, sauces or jams.
- Egg substitute: 1 CDA PSYLIUM + 3 TEACHING WATER REPLACE THE EGG. Special for vegan diets.
- Combine it with gluten -free flours such as saracen, rice, almond or chickpeas.
- Keep in a hermetic container In a cool and dry place.
If you liked this recipe, follow on Instagram
And on YouTube that I upload new recipes every week
Bread recipe with psyllium
Yield: 1 medium mold bread
Preparation time: 45-50 min
Ingredients
- 15g of psyllium a polvo
- 400 ml of warm water
- 300g of Sarracene wheat flour
- 100g of corn starch (cornstarch)
- 100g of rice flour
- 1 over dry baker’s yeast (7 g approx.)
- 1 CDITA de salt
- 1 sugar cdita
- 3 tiles of olive oil
- Seeds to decorate (optional)
How to make bread with psyllium step by step
- Activate psyllium: Mix it with 250 ml of warm water and leave 5 min to form gel.
- Activate yeast: Dissolve with sugar in 150 ml of warm water and bubble 10 min.
- Mix dry: Flours and salt in a large bowl.
- Join everything: Add Psychlium gel, yeast and oil mixture.
- Knead: 5 min, even if it is sticky (it is normal)
- Leudar: In oiled mold, cover and leave 1 hour until almost duplicate.
- Bake: At 200 ° C for 45-50 min. Option: paint with water and sprinkle seeds.
- Cool completely Before cutting.
Source: www.paulinacocina.net
