Australian Plantago could replace psyllium husk in gluten-free breads | Newswise
Seeds of two native species of Plantago have been identified as producing mucilage that can be used as a natural additive to make gluten-free bread dough more elastic, resulting in fluffier loaves. The research was conducted by a team led by the University of Adelaide’s Dr James Cowley, who discovered the differences in mucilage content…