Louis François Psyllium Fibre

Louis François Psyllium Fibre is a premium natural dietary fibre derived from the husks of Plantago ovata seeds, widely used in professional gluten-free baking, patisserie, and health-focused food production. Psyllium fibre is one of the most effective natural binding agents available — when hydrated, it forms a viscous gel that mimics the structural role of gluten in dough, giving gluten-free breads, pastries, and baked goods the elasticity, cohesion, and texture that is so difficult to achieve without wheat flour.

Beyond gluten-free baking, psyllium fibre is valued as a clean-label ingredient for improving the fibre content of food products, enhancing moisture retention, and extending shelf life. It is tasteless, odourless, and highly effective in very small quantities.

Key uses:

• Gluten-free bread and pastry — acts as a natural binder to replace gluten structure
• Gluten-free patisserie — improves elasticity and cohesion in doughs and batters
• Fibre enrichment — increases dietary fibre content of baked goods and food products
• Moisture retention — extends shelf life and keeps baked goods soft
• Clean-label stabiliser in sauces, dressings, and beverages

Typically used at 1–2% of total flour weight in gluten-free recipes. Available in a 1kg professional pack. For more professional patisserie and functional ingredients, explore our full Louis François collection or browse our Sosa Ingredients range.