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Guar gum and psyllium experiment, 12/30/20.

idaveindy's picture

Guar gum and psyllium experiment, 12/30/20.

Dec. 30, 2020.

Goal: to add soluble and insoluble fiber to white (refined) bread flour with guar gum, psyllium powder, chia seed and flaxseed.


A few days ago I did this by just throwing the ingredients together without measuring anything. I made a pita (flatbread) with it, and baked it in my toaster oven on a Lodge cast iron 9.25" serving griddle.

It came out surprisingly good.  So I decided to try again, measuring the ingredients this time so I can repeat it and share with others.

  • 100 grams Gold Medal Bread Flour.
  • 5 grams whole dry chia seed.
  • 5 grams ground flaxseed.
  • 1 gram pure psyllium powder. Purchased at an Indian grocery store, Patel Brothers.
  • 1 gram guar gum, "Pure Organic Ingredients" brand, purchased from Amazon.
  • 2 grams salt.
  • .5 gram instant dry yeast.
  • 10 grams cold starter, 100% hydration. Last fed evening of 12/26.
  • 61 grams bottled spring water. Maybe 1 gram more was added during kneading.

Make sure the guar gum and psyllium are well distributed/mixed with the flour prior to adding water, otherwise they will clump.

I forgot that I had used some fat-free milk powder and a dash of nutritional yeast in my previous attempt, and did not use them this time.

Started first ferment around 11:30 am.  Dough is a _little_ stiff.

Shaped into 8.5" diameter round flatbread, started final proof, around 1:00pm.  The dough had softened and loosened up noticeably, and was easy to shape.


Pre-heated toaster oven, with both upper and lower elements turned on, to 400 F indicated. I'm not sure what actual is. Held temp at 400 for 10 minutes to get cast iron griddle/plate up to temp.

At 2:00pm, after a 1 hour final proof, I docked the flat dough with a fork, so it wouldn't puff up, and loaded in the toaster oven,  with the side with holes facing up. Lowered thermostat to 350 F, and turned off upper element, leaving lower element enabled.

Baked 5 minutes, flipped the bread over, and baked 4 minutes more.

Internal temp was 206 F.

The first down side (the side without holes) resulted more crispy than I wanted, but the other side was perfect.  I will likely pre-heat to only 350 next time, and bake 4.5 minutes each side.


There is a mild off taste that I think is the psyllium. So I will eliminate it next time.


idaveindy's picture

I remade the flatbread today without the psyllium, and with double the amount of guar gum.

I did not detect the off taste as before. So I assume it was the psyllium.  The texture was still good.


idaveindy's picture

I made a 3rd batch, same as the 2nd (no psyllium, 2% guar gum), and made a 5" cast iron pan pizza out of a 77 gram portion of dough.  It came out good.


Benito's picture

Nice to see your experiment with this formula progressing towards what you are trying to achieve Dave.

Happy New Year


idaveindy's picture

This formula (2% guar gum, no psyllium) is working out great for mini pizzas in a 6.5" Lodge cast iron skillet, using Ragusea's formula from utube, browning the underside on a stove-top burner, and finishing under the oven's broiler.

The guar gum is to add soluble fiber and reduce the glycemic index of the white flour.