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

rb75453's Blog
Log in or register to post comments

Besides, it is possible to achieve a fairly open crumb in a mixed rye/wheat bread like you describe. It has mainly to do with gently developing the available gluten in the bread flour, adequate hydration, thorough fermentation, and gentle handling during shaping.

Here's an example of a 70% rye with a nice open crumb that only uses flour, water, salt, and yeast.

Paul

Thanks for the info and link. Looks like just what I'm looking for. I am still interested in possible use of 'binders' with low or weak gluten flours. Do you object to all binders or just to Psyllium husk? Is your objection in this case just that it is not needed?

Thanks again for link.

Psyllium husk is my preferred binder for most gluten free baking. However, wheat flours with comparatively weak gluten can still produce good results when handled properly. By adding another binder, be it psyllium or something else, you now have to make a new set of adjustments to accommodate that binder's characteristics. And some of those traits may not provide the kind assistance you desire.

Why not try some egg white as an adjunct before going further afield? Just be aware that it will have a somewhat drying effect on the crumb.

Paul