One of the unfortunate side effects of baking gluten free is a lack of dough structure and stretchiness. That beautiful way that experts can stretch out and spin pizza dough? That effect is caused by the proper development of gluten. Pretty braided loaves? Also made possible by gluten. Glutinous dough, when kneaded, develops a lovely stretchiness that allows for manipulation and fun tricks. Dough made with gluten free grains, seeds, or legumes is quite brittle by contrast: suitable for quick breads and wet batters, but not for a pretty scored loaf of sourdough.
This is where psyllium husk comes in. This little husk is like magic. A little bit of psyllium husk in your recipe will make your dough kneadable and even stretchable (within reason). Stuffed braided loaves, pretty designs, and shaped loaves of bread all become possible.
Psyllium Husk is the husk that surrounds the seed of the plantago ovata plant, which is native to the Mediterranean but now mostly cultivated in India. When soaked in water, the husk - much like flaxseed - produces a gel-like substance which is helpful both for digestion and for the effect it has on baked goods. This gel is full of fiber, and has long been used medicinally.