Psyllium husks have revolutionized gluten-free bread baking. Unlike xanthan gum, which can create a gummy texture in bread, psyllium forms a gel that closely mimics the chewiness and structure of gluten. The key is using the right type — whole husks vs powder changes the hydration significantly. When combined with a long fermentation or proofing time, psyllium allows gluten-free bread to develop that satisfying tear and stretch that was previously impossible without wheat.
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