50g Psyllium husk is often used as a binding agent in gluten-free baking recipes as it works similarly to gluten by providing structure and elasticity to baked goods. When psyllium husk is combined with water, it forms a gel-like substance that can hold ingredients together and create a more cohesive texture in gluten-free breads, cakes, and other baked goods. In addition to its binding properties, psyllium husk is also a good source of dietary fiber and can help improve the texture and shelf life of gluten-free baked goods.