Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

What about dried apple fibre?  

I guess what I'm asking is... is there something inherently special about psyllium or could this work with other added fibre sources? 

For me, the problem with this is that I developed an allergy to Psyllium.  Darn it.

A lot of ppl can't digest psyllium. It's a shame it's showing up in everything. 

gah!

13 hours ago, Whitepaw said:

A lot of ppl can't digest psyllium. It's a shame it's showing up in everything. 

Thankfully, I can handle psyllium. It's Sorghum flour that does a number on me, so I can't have a large % of the store bought gluten-free breads like Udi's and Canyon breads since they contain it.

Schar  one of our first available gluten-free breads,  had been using physilium   ( metamucil) forever.  I kept having nausea severe gas, bloating,  for years..  by process of elimination  and my Dr at Celiac center Beth Israel we figured  out it was the physillium . So many things can cause us to continue having  gluten symptoms  while being totally gluten free.  Symptom free  now that I figured that one out.   Diagnosed Celiac 20 years ago… 

Interesting, as I too have a response to both psyllium husk and oatmeal.  Too much roughage for a "tender" gut.  Doing okay with Shar's rolls, probably because it contains psyllium seed.  Many wheat substitutes e.g. millet and quinoa "cause" inflammation and are irritating to the GI system.  Fruit fiber has a better chance of being tolerated by the masses.

1 hour ago, Distressed said:

Doing okay with Shar's rolls, probably because it contains psyllium seed.  

Good distinction there for everyone in the thread to note:  psyllium seed vs psyllium husk. 

Interesting.  I don't  recall seeing seed in anything I've tried.  Does seed imply no husk??

1 hour ago, Whitepaw said:

Interesting.  I don't  recall seeing seed in anything I've tried.  Does seed imply no husk??

"Fermented" might be the key: Psyllium husk contains only the epidermis of the seed, while the actual seed has a higher amount of "fermentable" fiber.  As an example of this, I only tolerate "rock" hard cheese (those fermented for 6+ months).  The fermentation process makes food(s) more digestible.  Shar's is thus far the ONLY bread tolerated & that seems strange. I have voluminous diarrhea with yeast (a gluten cross-reactor) yet the combination of ingredients in Shar's works.  After 10 years of abstinence due to "yeast" , it is nice to be able to enjoy bread once again. 

Thanks, this is interesting.  I'll start paying more attention.  I bought Schar frozen phyllo dough, am iffy about trying it. Will recheck the ingredients.  

The puff pastry dough looks dangerous  ... chicory, inulin,  and psyllium husks.

"water margarine (palm oil, water, sunflower seeds oil, citric acid, sodium citrate, salt) non GMO corn starch rice starch rice flour chicory inulin dextrose modified cellulose non GMO soy flour sunflower oil guar gum iodized salt potato flakes psyllium seed husks (vegetable fiber) rape seed oil ammonium bicarbonate natural flavor"