Gluten and gluten-free binders
Some advice please. I want to bake a bread that is 60% rye and 40% bread flour. In order to achieve a good lift and open crumb, I propose to add a binder of the type used in gluten free baking. I am thinking, Psyllium at about 30% of the rate I would use in a gluten free bread ie for 450 grans total flour- 10 grams of psyllium husk. Thoughts, comments, advice?
Thanks, RB