04/17/2026
Gluten-free Sourdough, did you know...
Did you know that there is an ingredient used in Gluten-free sourdough called psylliam husk.
Key Purposes of Psyllium Husk:
Structural Binder: It mimics gluten's ability to hold the dough together, providing essential structure and preventing the bread from being too dense or crumbly.
Elasticity & Shape: It gives the dough a bouncy (gelatinous) texture that mimics the elasticity of traditional wheat dough, allowing it to be shaped and trapped with carbon dioxide, which creates an open crumb and good rise.
Improved Texture & Moisture: It improves the overall texture of the sourdough, creating a "chewy" artisan feel.
Improved Shelf Life: The gel formed by psyllium keeps the bread moist for days.
The downside of this ingredient is that is causes a white coating on the outter crust of the bread. This can be mistaken for mold someone is unaware of the ingredient and its characteristics.
Add to that the grayish hue that my cast iron loaf pans creat, and you may think that they is something wrong with this bread. But rest assured, its just as tasty as can be!
Also, my gluten free sourdough loaves are available in both, traditional round and loaf shape. And sliced is always an option!
