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Cooking
ovenbird

Psyllium husk substitution in muffins

14 years ago

I want to try this recipe but do not have psyllium husk. I'm at a loss as to what to substitute and have not had any luck searching online. Any suggestions?

Tangelo Cheesecake Muffins (chocolate chilli mango)

Makes 10 standard muffins or 15 financier (friand)

300 grams low-fat cottage cheese (drier, not runny) or quark

185 grams liquid egg whites (or 3 large eggs plus 1 egg white)

1/2 teaspoon organic vanilla powder or 1 teaspoon extract

105 millilitres fresh tangelo juice (from 1 large tangelo)

grated zest of 1 tangelo

150 grams almond meal

20 grams psyllium husks

90 grams Natvia (or preferred stevia blend sweetener)*

1 teaspoon baking powder (gluten-free)

1/2 teaspoon bicarbonate of soda

*If you prefer, substitute about 100 - 115 grams of sugar, depending on how sweet you like your muffins. This will increase both the total carb count as well as the sugars in the macros.

Preheat the oven to 180ðC. If using silicon muffin or financier molds, there is no need to line the molds. If using standard muffin or financier pans, line with cupcake or financier liners or grease with preferred spray or brush with a little oil of choice. Set aside.

In a medium-sized mixing bowl, add the cottage cheese (or quark) and egg whites (or whole eggs). Whisk together until smooth and creamy. Add the vanilla and tangelo juice, and whisk until smooth.

In a large mixing bowl, add the tangelo zest, almond meal, psyllium, sweetener, baking powder, and bicarbonate of soda. Mix well until combined and there are no lumps.

Add the wet mixture to the dry. Use a fork to very quickly and lightly combine the ingredients.

Do. Not. Over. Mix. We're making muffins, not meringue

Having a light touch when deliberately under mixing muffin batter will result in wonderfully light muffins. Beating the life out of the batter will only make you cry when you take your first bite. Now that we're all on the same page...

Divide the batter between the muffin or financier molds. Bake for about 25 - 30 minutes until well risen and golden. Do not over bake. They will puff up with lovely domes and then fall a little because they're cheesecake muffins

Remove from the oven and allow to cool a little before removing from their molds and serving. They will keep for up to a week if stored in an airtight container in the refrigerator.

They are lovely served warm on their own or split and served with fruit and yoghurt or with your favourite chocolate spread.

Featured Answer
  • 14 years ago

    My advice was off the cuff for both items but I just did a search and found this on a gluten free baking site:

    "Binders
    If xantham gum, guar gum, or psyllium husk powders make your belly upset you can usually substitute with ground flax seeds or ground chia seeds. Simply substitute the same amount of ground flax or ground chia seeds as the gum or psyllium husk called for in the recipe and add twice the amount of super warm water, giving it all a good stir until it's thick, goopy, and kinda "eggy". That's it and should do the trick. So far it's been working great!"

    Here is a link that might be useful: Link.

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