Have you ever tried making gluten-free dough only to end up frustrated with a mixture that resembled cookie crumbs rather than dough? Well, no need for disappointment any longer – I’ve got the solution you’re looking for! Let me introduce you to the secret and magical ingredient that makes all the difference: Psyllium Husk. It’s one of the finest discoveries when it comes to gluten-free baking, as it’s the key to achieving that delicious and flavorful pizza.
What is Psyllium Husk?
Psyllium husk is extracted from the seeds of the Indian Plantago Ovata plant and has been used for centuries due to its remarkable nutritional and medicinal benefits. What makes psyllium husk special is its high content of soluble fibers. When mixed with water, Psyllium Husk forms a gel-like substance that is useful for a variety of cooking tasks, especially gluten-free baking. Gluten is a protein found in wheat, barley, and rye, and it is a no-go zone for people with celiac disease or gluten sensitivity. This means that making a good gluten-free pizza with the traditional taste and texture is a real challenge. Thankfully, Psyllium Husk elevates the gluten-free option to meet those standards.
How to Use Psyllium Husk in Gluten-Free Pizza
Dissolving Psyllium Husk in Water
Before using Psyllium Husk in your recipe, it’s essential to dissolve it in water. Mix the desired amount of Psyllium Husk with double the quantity of warm water and let the mixture sit for a few minutes (A good starting point is to use 10 grams, which is equivalent to two teaspoons of Psyllium Husk, for every 500 grams of gluten-free flour). Once this is done, you can proceed to add the mixture to your gluten-free flour and knead the dough further, following your usual method. Remember that the water you add to the Psyllium Husk should be subtracted from the total water used in your recipe.
Binder
The gelly structure of Psyllium Husk acts as a binder, keeping the pizza dough together. When combined with other gluten-free flour such as rice flour, almond flour, or tapioca flour, Psyllium Husk creates a smooth and easily workable dough, similar to wheat-based dough.
Texture Improvement
A common issue with gluten-free pizza crusts is their brittleness and dryness. Psyllium husk adds moisture to the dough, resulting in a more elastic and chewy texture. The gel-like consistency formed by Psyllium husk retains moisture in the dough, preventing it from becoming too brittle during baking.
Leavening Agent
While Psyllium Husk can’t trap air in the same way gluten does when interacting with yeast, it can still capture some air bubbles, leading to a slightly airier crust. During baking, the gel formed by Psyllium Husk helps preserve these air bubbles, resulting in a more enjoyable texture in the crust.
Enhanced Shelf Life
Gluten-free pizza crusts made with Psyllium Husk usually last longer compared to gluten-free baked goods without Psyllium Husk. This is due to Psyllium Husk’s special ability to keep everything together and retain moisture. This helps the crust maintain its texture and prevents it from becoming too soft or stale too quickly.
Tips & tricks
Psyllium Husk can be found in some local or larger supermarkets, typically in the baking aisle, the gluten-free/health food section, or sometimes in the supplements/nuts and seeds aisle. You can also find it at specialty nuts and seeds stores.
Store Psyllium Husk in an airtight container in a cool, dry place, away from direct sunlight, to prevent clumping and maintain freshness.
Start with small amounts of Psyllium Husk and gradually adjust as you become familiar with the texture and its impact on your recipes.
