Seeds from two types of *Plantago* have been found to produce mucilage, which acts as a natural additive that enhances the elasticity of gluten-free bread dough, leading to fluffier loaves.
Seeds of two native species of Plantago have been identified as producing mucilage that can be used as a natural additive to make gluten-free bread dough more elastic, resulting in fluffier loaves.
A research team led by Dr. James Cowley from the University of Adelaide discovered that variations in the mucilage content and chemical properties of each *Plantago* species influenced its effectiveness as a food ingredient.
“The variations in mucilage resulted in significantly different effects when included in gluten-free breads,” Dr. Cowley explained.
“Incorporating *Plantago* flour increased the elasticity of the doughs, making them less likely to collapse during fermentation, which improved the look and texture of the breads.”
“We believe the differences can be attributed to the distinct chemistries of the mucilage, rather than the quantity alone. For instance, two native species, *P. cunninghamii* and *P. turrifera*, produced breads that were of equal or even higher quality than commercial *P. ovata*, even though their mucilage content was much lower.”
Mucilage is a viscous gel made up of pure dietary fiber that many seeds produce when wet. A popular example is chia seed pudding, which has a gel-like consistency thanks to the mucilage.
Dr. Cowley has been researching *Plantago* seeds for over ten years and notes that there is growing interest from those with celiac disease and those avoiding gluten for other reasons, seeking improved gluten-free bread options with shorter ingredient lists.
“Consumers are increasingly seeking ‘clean label’ products that are regarded as ‘healthier’ or ‘more natural’,” Dr. Cowley states.
“Hydroxypropylmethylcellulose, commonly known as HPMC or E464, is a frequent substitute for gluten in bread. However, it often faces criticism as it is seen as ‘artificial’ or ‘unnatural’.”
“Psyllium husk, extracted from *Plantago ovata* for gluten-free doughs, can be labeled as vegetable fiber without needing an E number, making it more ‘clean label’.”
Dr. Cowley mentions that the study, featured in *Food Hydrocolloids*, highlights that whole-seed flours—those that include the inner seed parts along with the mucilage-rich husk—are better than those that strip away the mucilage.
“Commercial psyllium husk is produced by grinding, which removes the mucilage but generates a lot of waste without valuable uses, despite our recent findings showing that the waste is rich in nutrients,” Dr. Cowley shared.
“We aim for more products to utilize *Plantago* whole-seed flour, which preserves the beneficial mucilage, as a sustainable alternative to refined psyllium husk.”
Most significantly, the breads created were noted to be softer, more elastic, and had increased volume.
“Consumers prioritize texture and appearance when judging the quality of gluten-free bread, looking for springy, airy loaves that closely resemble those made with gluten,” Dr. Cowley remarks.
“We are not fully there yet, but new additives and formulations are constantly emerging. We hope to someday create clean-label gluten-free breads that are as good as traditional options.”
Dr. Cowley and his team are actively working to bridge the quality gap between gluten-free and regular breads through ongoing research.
“We are starting to grasp how the chemistry of mucilage significantly enhances the quality of gluten-free breads made with *Plantago* flour,” he adds.
“My talented PhD student, Lucija Štrkalj, who co-authored this paper, has recently defended her PhD thesis and made significant discoveries regarding how the chemistry of mucilage contributes to forming more elastic structures in food products.”
