Guar Gum

By Jenna Shaw

What is Guar Gum?






Guar Gum is a binder/thickener that comes from guar beans in the form of a white powder. It has about eight times the thickening power of cornstarch without the starch sugars and is one of the most frequently used gums in gluten-free products. It is very economical as it can replace up to 10 times the amount of flour in most baking products. It mixes easily in water and does not require heating.

If you are currently on a gluten-free diet, then you should be able to consume any food that contains guar gum. It has a high content of fibre without the gluten, however too much can lead to diarrhoea or gas side effects so be wise when consuming too much. The gum can also be used when wanting to limit calorie intake to lose weight as it has properties that can delay the breakdown of food in the stomach and make you feel full longer. A healthy diet includes exercise and proper nutrition.

Guar Gum Producers

India is the largest producer and trader of Guar in the world, producing roughly 600,000 tons a year. Other major produces are the United States, France, Italy, Japan, United Kingdom and South Africa. Guar Gum has many other uses than food as you will find it used in mining, cosmetics, oil and gas drilling, pet food, fire retardant and paper and textile manufacturing.

Guar Gum used in the Kitchen

guar gumWhen comparing Xanthan Gum versus Guar Gum used in the kitchen, we have found that Xanthan Gum works best when baking breads while the other is best used in cold foods like ice cream. There is no hard set rule about using both in a recipe however if you are allergic to Guar Gum then you might want to try using Xanthan Gum, Locust Bean Gum or one of the many Xanthan Gum Substitutes listed here.

You can find out more information on Locust Bean Gum here.

Author: Jenna

11 thoughts on “Guar Gum

  1. Jimmy Freund

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    Reply
  2. Dewitt Magnall

    fantastic post, very informative. I wonder why the other experts of this sector don’t understand this. You must continue your writing. I’m sure, you have a great readers’ base already!

    Reply
  3. Anael

    Thanks for the sensible critique. Me and my neighbor were just preparing to do some research about this. We got a grab a book from our area library but I think I learned more from this post. I’m very glad to see such wonderful info being shared freely out there.

    Reply
  4. Lorretta Artiga

    Howdy! This blog post couldn’t be written much better! Reading through this post reminds me of my previous roommate! He constantly kept preaching about this. I am going to send this information to him. Pretty sure he’s going to have a great read. Thank you for sharing!

    Reply
    1. Alfredo

      These pancakes are ABSOLUTELY AMAZING! I have tried sevearl GF pancake recipes since my daughter was diagnosed with gluten intolerance at age 16. She is almost 22 now. These are by far THE BEST and the ONLY pancake recipe we will use from now on! If you served these to a non-celiac person and did not tell them they were GF .there is no way they would be able to tell. My daughter jokingly told me she thought I had slipped her some regular pancakes These are toooooo good to be GF! Thank you vey much for posting this recipe !!!!!

      Reply
  5. Justine Koster

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  6. Rosendo Pare

    Xanthan is a polysaccharide, similar to sweets line which produced by fermentation from corn, and micro organism, usually in foodstuffs simply 1~5% utilised to transform food texture.

    Reply
  7. Gale Pangelinan

    Xanthan gum dried out from bacteria cells and the bacteria waste of fermentation broth, and those small pieces of bacteria, dead bacteria, give the opacity of the product, terrible?

    Reply
  8. Sung Wignall

    Whenever added to drinks, Xanthan gum variations the mouth feel of the products. The beverage usually requires on a wider, more juice-like consistency and is no longer watery.

    Reply

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