All of my GF breads have used the husks and not the powder. I recently made a loaf with powder and holy cow, it was a game changer! With that said, in future recipes that call for husks, how could I adjust it to use the powder? I just grind the husk into powder, so having both on hand is super easy.
It makes such a difference! Here is a quote from my above post to help answer your questions:
"No need to get rid of your coarse psyllium husks! This ingredient can be expensive, therefore I recommend using 20% more whole psyllium, by volume if a recipe calls for powder. For example, if a recipe calls for 18 grams of psyllium husk powder, you would use 21.6 grams of coarse psyllium husks (I would round up to 22 grams). I have also made my own powder by grinding whole psyllium husks in my blender."
I saw that comment. I guess I just want a hard and fast rule: 6 tbsp (30 g) husks = 3 tbsp (35 g) powder. It seems that's not the case. In addition, if I choose to swap all husk recipes with powder, I assume the same rule would or wouldn't apply to the amount of water?
In my example above, the husks use 473 ml of water do I use the same amount with the powder?
It's tricky because depending on the flours and starches used, have varying absorbency......
Hey! Me too! Finely ground psyllium is the best!! Terrasoul is what I use also! Although, I do have a big bag of even finer psyllium from Spain that I love- it was much more widely available there. I'll be sad when it's gone :(
Once you use quality ground psyllium, there is no going back! I'm jealous of that bag from Spain! lol I wish the United States would catch up on products like that!
All of my GF breads have used the husks and not the powder. I recently made a loaf with powder and holy cow, it was a game changer! With that said, in future recipes that call for husks, how could I adjust it to use the powder? I just grind the husk into powder, so having both on hand is super easy.
It makes such a difference! Here is a quote from my above post to help answer your questions:
"No need to get rid of your coarse psyllium husks! This ingredient can be expensive, therefore I recommend using 20% more whole psyllium, by volume if a recipe calls for powder. For example, if a recipe calls for 18 grams of psyllium husk powder, you would use 21.6 grams of coarse psyllium husks (I would round up to 22 grams). I have also made my own powder by grinding whole psyllium husks in my blender."
I hope that helps!
I saw that comment. I guess I just want a hard and fast rule: 6 tbsp (30 g) husks = 3 tbsp (35 g) powder. It seems that's not the case. In addition, if I choose to swap all husk recipes with powder, I assume the same rule would or wouldn't apply to the amount of water?
In my example above, the husks use 473 ml of water do I use the same amount with the powder?
It's tricky because depending on the flours and starches used, have varying absorbency......
BTW, do you have any GF bread recipes of your own?
Hey! Me too! Finely ground psyllium is the best!! Terrasoul is what I use also! Although, I do have a big bag of even finer psyllium from Spain that I love- it was much more widely available there. I'll be sad when it's gone :(
Once you use quality ground psyllium, there is no going back! I'm jealous of that bag from Spain! lol I wish the United States would catch up on products like that!
I know! It makes things so much easier. There are some options from big bakery supply companies but that doesn't help home bakers at all!
Yes! We need better options for home bakers, at least more accessible!