Psyllium husk absorbs 50x its weight in water, creating bread texture without gluten—ancient Persians discovered this trick.
Cauliflower bread
dairy-freegluten-freevegetariannut-freeveganegg-free
dinner
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
- 1 střední květák
- 1/2 lžičky soli
- 2 lžíce psyllia
- 2 vejce
- 3 lžíce lahůdkového droždí
- 4 lžíce mletého lněného semínka
- kmín
- pepř
- sušený česnek a sůl dle chuti
👨🍳 Instructions
- 1
Květák rozeber na růžičky a uvař doměkka (já jsem ho “uvařila” v mikrovlnce v misce s trochou vody alá hack mý mamky 🤣)
- 2
Rozmixuj ho na „kousky” nebo nastrouhej.
- 3
Přidej vejce, česnek, psyllium (nebo lněné semínko), lahůdkové droždí a koření.
- 4
Promíchej – vznikne husté těsto. Nech 5–10 min odstát, ať psyllium nasákne.
- 5
Směs dej do formy vyložené pečicím papírem. Posyp semínky (volitelné) a peč na 180 °C cca 40–50 min dozlatova.
💡 Pro Tips
- ✓Steam cauliflower to exactly 85% doneness (fork-tender but not mushy) because overcooking releases excess water that creates a soggy, dense bread texture.technique85% doneness
- ✓After mixing psyllium into the batter, let it hydrate for exactly 8-10 minutes as psyllium absorbs 10x its weight in water, creating the gluten-like binding structure.timing8-10 minutes
- ✓Squeeze processed cauliflower in a clean kitchen towel to remove 70-80% of moisture content, as excess water prevents proper binding and creates a crumbly texture.technique70-80% moisture removal
- ✓Bake at exactly 180°C for the full 40-50 minutes even if surface browns early - internal temperature must reach 95°C to fully activate psyllium's binding properties.timing180°C, 95°C internal
- ✓Use room temperature eggs because cold eggs won't properly emulsify with the cauliflower mixture, reducing the bread's structural integrity by up to 30%.ingredient30% structure reduction
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