100% Gum Free Gluten Free
Why I Use Psyllium Husk Instead of Gums in My Buckwheat Sourdough
When you remove gluten from bread, you’re removing the natural network that gives dough its stretch, strength and chew. Every gluten free baker has to choose how they replace that network.
Most commercial gluten free bread uses xanthan gum or guar gum to mimic gluten. Gums create a kind of synthetic stickiness — they bind the dough together so it doesn’t fall apart, but that structure can feel dense, rubbery, or oddly springy, and many people find gums heavy on the digestive system. They’re cheap, industrially manufactured, and designed for convenience, not nourishment.
I choose something different: psyllium husk
What Psyllium Does Inside the Dough
Psyllium is the ground husk of a seed — just real plant fiber. When it absorbs water, it forms a gel that behaves beautifully in bread dough. That gel:
Adds elasticity (so the dough can stretch and rise)
Helps trap gas during fermentation (hello lift and airiness)
Creates chew and flexibility instead of rubbery bounce
Holds moisture far better than gums
Keeps the bread soft for longer (no overnight drying-out)
And because psyllium binds water so effectively, the baked bread:
Stays tender instead of drying out
Slices cleanly without crumbling
Keeps its freshness over days, not hours
Toasts beautifully
Psyllium doesn’t just keep bread together.
It builds structure that feels natural and alive.
Gentler On The Gut
Because psyllium is simply soluble fiber, most bodies recognize it as food. It supports digestion rather than irritating it. Many customers tell me they feel different eating psyllium-based bread vs gum-based bread — lighter, clearer, more comfortable.
Bread should leave you feeling good.
The Honest Part: Psyllium Costs More
This is part of the story, too.
Psyllium is a premium ingredient. Gums are inexpensive industrial additives.
The bread I bake is priced to reflect real ingredients and processes
Psyllium Lets Me Make Bread That Is Actually Bread
Crisp crust, open crumb, real chew, full fermentation flavour.
Bread that stands tall and stays fresh.
Just Really Good bread — that happens to be gluten free.
