Move over, psyllium husk—Australian natives are stepping up to the plate…or rather, the bread basket.
Scientists from the University of Adelaide have discovered the potential of two local Plantago species, P. cunninghamii and P. turrifera, to revolutionise gluten-free bread by making loaves that are softer, springier and fluffier.
Led by Dr James Cowley, the research reveals that mucilage—a natural gel packed with dietary fibre—is the key to transforming dense gluten-free doughs into airy masterpieces. According to the researchers, the secret lies in the chemistry of the mucilage, which creates a more elastic dough that resists collapsing during fermentation.
“Adding Plantago flour made the doughs more elastic, making them more resistant to collapsing during fermentation, which made breads with better appearance and texture,” Cowley said.
But it’s not just about taste and texture. As consumers increasingly demand shorter, “clean label” ingredient lists, Plantago whole-seed flour offers a natural, sustainable alternative to hydroxypropylmethylcellulose (HPMC), a common but unpopular gluten substitute.
Psyllium husk, another alternative derived from Plantago ovata, avoids this stigma as it can be labeled as vegetable fibre but it loses mucilage and nutrients during processing.
Cowley’s research underscores the benefits of whole-seed flours, which retain both mucilage and nutrients often wasted in the production of commercial psyllium husk.
The team’s findings, published in Food Hydrocolloids, show great promise for narrowing the gap between gluten-free and traditional breads.
Whether you’re coeliac or just gluten-curious, the future of bread is looking bright—and delicious.
Picture: P. turrifera (left) and P. ovata (right) seed with mucilage gel released on the seed. (Credit: University of Adelaide)