Bread and gluten are in a codependent relationship. The open, airy crumb of treats like focaccia, fougasse, and sandwich bread is the achievement of a strong gluten network that traps bubbles of carbon dioxide as the dough rises.
Mixed in a liquid like water or milk, psyllium husk swells into a gel, growing as much as 20 times its original volume. It's this powerful absorbency that transforms a loose gluten-free batter into a bouncy, even kneadable, dough.
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