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 180ÃÂ°C. 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

centralcacyclist

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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Comments (20)

lindac
14 years ago
Psyllium seed husk is a source of fiber....to promote regularity.
That's what Metamucil is....you could likely substitute that....or maybe oat bran.
centralcacyclist
14 years ago
Or ground flax seed.
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Wow! Thank you all for the suggestions. kd, I'd never heard of that before. I'm not sure about the smoothie bit as I need to drink it right away before it gels...I wonder how "gelled" the smoothie gets. My a.m. smoothie takes me quite awhile to consume. But it's certainly worth a try. ruthanna, I looked up the cherry syrup. Sounds good, except that it is all fundamentally sugar. What I'd need is the flavoring without the sugar. yinng and SO, I already eat an apple a day as well as other fruit and lots of veggies including kale at breakfast in my smoothie and veggies for dinner. But I've had bouts of diverticulitis which the psyllium seems to keep at bay. grainlady, you are always so knowledgable about these things. I really appreciate the input. I'd be concerned about solid fiber though and how much water it might absorb...that's why they're so big on drinking it with a lot of water...I did already run into issues with chia seeds which I now soak before using in my smoothies. plllog, maybe the capsules are the solution I need...certainly would avoid that awful taste. Drinking water for me is not an issue... pkramer, I've never tried benefiber...that would certainly be a good solution if it's equivalent. Maybe I should try something like mint extract?
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ovenbird
Original Author
14 years ago
So you think the psyllium husks just add fiber and have no other purpose?

I do have ground flax seed so maybe I'll use that.

Thanks for the quick input!
lindac
14 years ago
But flax seed contains fat and carbs....don 't know if it would make a difference.....
Also the psyllium would act as sort of a glue to hold the muffins together as there is no flour.
ovenbird
Original Author
14 years ago
I think the amount of flax seed will not make much of a difference re: fat and carbs. And I'm hoping the eggs will be the glue! We'll see...
lbpod
14 years ago
Both Lindac and myself use Metamucil, for a reason.
Try it, you'll like it.
ovenbird
Original Author
14 years ago
I wish I lived closer to my sister...she uses Metamucil too!
lindac
14 years ago
I don't use metamucil....but my grandmother did.
When you add water it looks like that stuff inside of an overnight extra absorbent diaper.
The eggs will provide one sort of glue....but the psyllium provides substance, which flax seed doesn't doo. You add water to ground flax and it stays the same....you add water to psyllium husks and it swells into a gelatinous mass.
It's a key ingredient....I wouldn't try that recipe without.
centralcacyclist
14 years ago
Ground chia seeds might do the trick.
ovenbird
Original Author
14 years ago
I've got some chia seeds I could grind up. I also have Hi-Maize fiber (not flour)...might that work too?
lindac
14 years ago
You know there are certain things that you can sub in recipes and no one will know....but for a little different taste. Doesn't effect the tecture or size or much else. Things like chopped dried apricots for raisins or for dried peaches, pecans for walnuts, milk and a bit of lemon for sour cream....but with something like this....I wouldn't try it.
If, as I suspect, it turns out to be a dense soggy "thing"....you will have wasted almond flour, tangelo juice, cottage cheese and about 3 eggs.
I would save the experimentation for something where the outcome is more promising and the potential for high dollar waste isn't so great.
But....if the prospect of tossing all that stuff isn't an issue....then go for it and perhaps we all can learn.
ovenbird
Original Author
14 years ago
barnmom, you're a surfing wiz! I really did try finding this info, but with no luck.

Lindac, you have a good point re: wasting time and $$$. I'll have to give this more thought. I have about a dozen small tangerines which won't be eaten, so I thought I'd give this recipe a try. Maybe I'll boil and freeze them so they'll be ready when I want to make Nigella's clementine cake.

Thanks!
lbpod
14 years ago
Lindac, from what I've read, you are pretty damn close
to my age. So, TRY the Metamucill, and I'll bet you
LOVE it. Lemme know how it "WORKS OUT".
lindac
14 years ago
Poddy....I will bet lots that I am older than you....but I'm not the "up tight sort"....thanks for the recommendation but no thanks.
centralcacyclist
14 years ago
This isn't about muffins anymore, is it?
cloudy_christine
14 years ago
We need Ewww! alerts on this forum.
lindens
11 years ago
i wonder if powdered gelatin would be a good sub?
mrennrenna
10 years ago
I'm going to try Mila ... a blend of slivered chia seeds.
grainlady_ks
10 years ago
I realize this is an old thread, and I'm not sure how they "sliver" chia seeds - grind/mill them, yes, but not slivered - mentioned in the previous post!!! A poor translation maybe???? The previous post may be associated with the Mila Chia Scam.

-Grainlady

Psyllium husk substitution in muffins

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