Psyllium Husk Powder Substitutes

Psyllium husk powder has become a popular supplement and ingredient in recent years due to its high fiber content and health benefits. Derived from the husks of the Plantago ovata plant, psyllium is mostly composed of soluble fiber that can help promote regularity, lower cholesterol, and improve digestion.

Psyllium Husk Powder Substitutes

However, some people may experience unpleasant gastrointestinal side effects from psyllium or have an allergy and need to avoid it. Thankfully, there are many alternatives that can be used in place of psyllium husk powder in recipes.

Psyllium Husk Powder

Psyllium husk powder is made by grinding up the outer coating of psyllium seeds. It has an almost neutral flavor, making it easy to incorporate into foods and drinks without altering tastes.

Some of the key benefits of psyllium husk powder include:

  • High in soluble fiber - Soluble fiber helps slow digestion, promote fullness, and regulate blood sugar and cholesterol levels. Psyllium is about 85% soluble fiber.
  • Promotes regularity - The fiber expands with water in the digestive tract, helping stimulate bowel movements. This makes it useful for relieving constipation.
  • Gluten-free - Psyllium can be used as a binder in gluten-free baked goods to improve texture.
  • Helps lower cholesterol - The soluble fiber binds to cholesterol and removes it from the body before it can be absorbed.
  • Adds thickness to dishes - Psyllium becomes gelatinous when hydrated, making it useful for thickening smoothies, yogurt, ice cream, etc.

While psyllium has many benefits, it can cause gassiness, bloating, and diarrhea in some people as the fiber ferments in the colon. It also has a gritty texture that some find unpleasant. Finding substitutes allows those who cannot tolerate psyllium to still reap the benefits of extra fiber in their diets.

Flaxseed as a Psyllium Husk Replacement

One of the closest alternatives to psyllium husk powder is flaxseed. Flaxseeds contain soluble fiber as well as healthy fats and other nutrients. They can be used whole or ground into flaxseed meal.

To use flaxseed in place of psyllium:

  • Grind whole flaxseeds into a fine meal using a coffee grinder or blender.
  • For each tablespoon of psyllium powder called for, use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of warm water.
  • Let sit for a few minutes until thickened before adding to recipes.

The ground flaxseed and water mimics the gel-like consistency of psyllium husk powder. It works well in gluten-free baked goods, smoothies, yogurt, oatmeal, etc.

Flaxseeds offer additional benefits beyond just fiber. They contain anti-inflammatory omega-3 fatty acids that support heart health. They are also high in antioxidants called lignans that may help lower cancer risk.

However, flaxseed has a slightly nuttier, earthier taste than psyllium. The flavor may come through more noticeably in recipes. Some people also find flaxseed irritates their digestive system. So those with sensitivities may want to try other options.

Chia Seeds as a Replacement for Psyllium

Similar to flaxseeds, chia seeds are nutritious tiny seeds that can be used in place of psyllium husk powder. They are packed with fiber, protein, antioxidants, and omega-3 fatty acids.

To substitute:

  • Use whole or ground chia seeds in a 1:1 ratio to replace psyllium powder.
  • Mix 1 tablespoon chia seeds with 3 tablespoons water and let thicken before adding to recipes.

Chia forms a gel when combined with liquid that mimics the binding and thickening abilities of psyllium remarkably well. The seeds can be added to smoothies, oatmeal, yogurt, baked goods, etc. for a boost of nutrition and fiber.

Compared to flaxseed, chia seeds have a more neutral flavor. They are also lower in fat than flaxseed, so may be preferred by those watching their fat intake. The antioxidant content may also be slightly higher than flax.

However, chia seeds are not necessarily easier to digest than flax or psyllium. Those with digestive sensitivities may still experience issues with chia seeds.

Xanthan Gum as a Substitute

A popular additive used in gluten-free baking is xanthan gum. This ingredient can be used in place of psyllium husk powder in many recipes. Xanthan gum:

  • Is produced through the fermentation of corn sugar
  • Has no flavor or noticeable taste
  • Helps bind ingredients and acts as a thickening agent

To substitute xanthan gum for psyllium husk powder:

  • Use approximately 1/2 to 2/3 the amount of xanthan gum as psyllium powder called for in recipes
  • Start with less xanthan gum and add more as needed to prevent recipes from becoming too sticky or gummy

While xanthan gum works wonderfully as a binder in baked goods, it does not offer the same nutritional benefits as psyllium or other whole food alternatives. It also contains corn, so those with corn allergies should avoid it.

Moderation is key with xanthan gum, as using too much can lead to excess thickness and negatively impact digestion. But when used correctly, it mimics the properties of psyllium very well in recipes.

Additional Alternatives to Psyllium Husk Powder

There are several other alternatives that can be used in place of psyllium husk powder:

  • Guar gum - Made from guar beans, this acts as a binder similar to xanthan gum. Use in moderation, about 1/2 the amount of psyllium powder called for.
  • Ground chia or flaxseed - As mentioned above, these nutritious seeds work well. May alter texture and flavor slightly.
  • Coconut flour - Gluten-free flour that absorbs liquid well. May need to adjust hydration in recipes when using.
  • Oat bran - High fiber content from oats. Adds grainy texture.
  • Glucomannan powder - Fiber from the konjac root. Expandable with water.
  • Ground psyllium husks - Whole psyllium husks ground into powder. May be more tolerable for some people.
  • Milled chia seeds - Chia seeds milled into a fine powder. Helps minimize texture changes.
  • Cornstarch/arrowroot - Pure starches that help bind and thicken. Do not add fiber or nutrients.

The best psyllium husk powder substitute depends on the recipe and your own personal tolerances. Test out small amounts of different options to find which alternative works best for your needs.


What is the best psyllium husk powder substitute for keto baking?

For keto baking recipes, ground chia seeds, flaxseeds, or xanthan gum work very well in place of psyllium powder. They help provide structure without adding carbs.

Can I replace psyllium husk powder with whole psyllium husks?

It's best not to substitute whole husks for psyllium powder directly. Whole husks may not blend smoothly into batters and doughs. Grind whole psyllium husks into a fine powder first before using as a substitute.

Is cornstarch or arrowroot good replacements for psyllium husk powder?

Cornstarch and arrowroot work well as binders and thickeners, but they do not provide any fiber or nutrients the way psyllium does. They are best used in conjunction with another alternative like ground flaxseeds or chia seeds to add nutrition.

What can I use instead of psyllium husk powder to make bread?

Ground chia seeds, flaxseeds, xanthan gum, and guar gum are excellent psyllium alternatives for gluten-free and keto bread recipes. They help provide the structure and binding psyllium normally gives to bread dough.

Is psyllium husk powder necessary for baking?

Psyllium is not strictly necessary for baking. While it improves the texture of many gluten-free baked goods, there are many recipes that do not require psyllium at all. Substitutes like eggs, gums, starches, and nut flours can often be used instead with great results.


Psyllium husk powder is a beneficial soluble fiber supplement that can be used in cooking and baking. However, side effects or intolerances may mean some people need to use substitutes instead.

Luckily, there are many alternative ingredients that can mimic the gelling and thickening properties of psyllium husk powder. Flaxseeds, chia seeds, xanthan gum, and guar gum tend to work best in most recipes.

When selecting a psyllium husk powder replacement, consider any food sensitivities, nutritional benefits, and flavor profiles. Test small amounts of substitutes in recipes to determine ideal ratios and achieve the best results.

Sarah Cortez
Sarah Cortez

My name is Sarah and I'm a baker who loves trying out new recipes and flavor combinations. I decided to challenge myself to use a new spice or ingredient powder in my baking each week for a year. Some successes were the cardamom sugar cookies, vivid turmeric cake, and beetroot chocolate cupcakes. Failures included the bitter neem brownies and overwhelmingly hot ghost pepper snickerdoodles. Through this experience I've discovered amazing additions to spice up desserts while learning how to balance strong flavors. Follow my journey as I push the boundaries of baking with unique powders!

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