If you can’t find the whole psyllium husk, you can still use powder form, but in this case you will use only about 85% of the psyllium weight listed in the recipe.
I recommend that you use blond psyllium husk, as it won’t give any color to your gluten free bakes. Using other types of psyllium husk can sometimes result in your bread being darker in color (either brown or with a slightly purple-ish tinge).
Psyllium acts as a binder in this recipe. It adds gluten-like structure, tenderness and elasticity.
Water
60 ml
1/4 cup
Olive oil
15 ml
1 tablespoon
I used coconut oil, but any mild-flavored oil, such as extra virgin olive oil, grapeseed oil, or avocado oil, will do.
Baking soda
3 gr
1/2 tsp
Because these red lentil bread rolls contain no yeast, baking soda acts as a leavening agent.
Salt
3 gr
1/2 tsp
You don’t have to use salt, but the bread will taste quite bland. Be creative, add any of your favorite spices and herbs.
Apple cider vinegar or lemon juice
15 ml
1 tablespoon
Baking soda needs an acidic ingredient to produce carbon dioxide. The small bubbles of carbon dioxide gas become trapped in the dough, causing it to rise.