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@riviucungpink: ê nha mua 1 tặng 3 kìa #CoopabeautyTAP #coopatap #viralvideo #carslan

Pinkk Rì Viu
Pinkk Rì Viu
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Region: VN
Sunday 13 July 2025 06:40:35 GMT
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nqoc_haa09
Em điệu anh ơii 🐟 :
385😭
2025-08-04 03:17:52
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user038xr83204ajhe285
mango :
240 2 lõi 🤡
2025-08-07 18:25:15
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Let's talk about the magic ingredient that makes gluten-free bread possible. We're talking psyllium husk. ✨ Psyllium husk is the magic ingredient in gluten-free bread baking. It acts as a binder, and it gives gluten-free bread dough the elasticity, flexibility and extensibility it needs so you can actually knead and shape it. It’s also what allows the dough to puff up or to proof until doubled in volume. ✨ Psyllium husk is the outer coating of the psyllium seeds from the Plantago ovata plant, which is a herb grown mainly in India. ✨ Psyllium husk is a hydrocolloid – it binds water and can, even at very low concentrations, cause a significant increase in the viscosity of a liquid. That is: it forms a gel. ✨ The ability of psyllium husk to bind water and form a sticky, fairly elastic gel is the property we’re interested in when it comes to gluten-free baking. ✨ I prefer to use psyllium husk in gel form, where you first mix it with water and let it sit for about 10 minutes before adding the rest of the ingredients. This gives you a workable dough straight away, because you don’t have to wait for it to hydrate. ✨ Psyllium husk can be bought whole or in a powdered form. I always use psyllium husk powder because it soaks up the moisture better, creating a better texture. ✨ If you have only whole psyllium husk to hand, you will need to use a slightly larger quantity. That’s because whole psyllium husk absorbs less liquid than the powdered form and therefore forms a less stiff gel. ✨ To replace psyllium husk powder with whole psyllium husk, increase the amount called for by 17-20%. #glutenfreesourdough #glutenfreebread #psyllium #glutenfree #glutenfreebaking
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