Tag Archives: guar gum

Gluten Free Pancake Recipe

By Jenna Shaw

Gluten Free Pancake Recipe with Banana

Pancakes have been around since the Ancient Greeks back in the 5th Centry BC and there are thousands and thousands of pancake recipe variations that differ worldwide from Europe, Africa, Asia, America, and the Pacific Ocean.

Most pancake recipes are made from flour or a blend of grains such as buckwheat. Most gluten free pancake recipes use xanthan gum and although it is safe to use, people with a allergy to corn wheat or soy may want to use an alternative such as guar gum. You can read about the many different types of xanthan gum substitutes available here.

Pancakes are easy to make and are often seen as a weekend treat that brings the family together for a weekend brunch or breakfast. Many have their own favorite recipe that has been modified and tweaked to perfection. Check out this great gluten free banana pancake recipe we have for you.

Gluten Free Pancake Recipe Ingredients


1 cup brown rice flour
3 tbsps tapioca flour
1/3 cup potato starch
1 tbsp brown sugar
1 ½ tsps gluten-free baking powder
½ tsp baking soda
½ tsp salt
½ tsp guar gum
2 eggs
3 tbsps canola oil
1 cup water
1 cup coconut milk
1 ¼ banana
½ tsp vanilla


Gluten Free Pancake Recipe Directions




In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, sugar, baking powder, baking soda, salt, and guar gum. Stir in eggs, water, coconut milk, vanilla, canola oil and mashed banana until well blended and few lumps remain.




Chop and mash the bananas. Stir in the mashed chopped banana.

TIP: Try using a zip-lock bag for hassle free mashed bananas. Place the bananas inside the zip-lock bag, seal the bag and begin mashing. Once mashed you can easily cut a corner of the bag and use it as a pouring spout.




Heat a large, well oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve with your favorite choice of topping.


gluten free pancake recipe


Adding fruit and vegetable toppings such as berries to your gluten free pancake recipe is a great way to increase the vitamin and mineral content as well as adding flavor to your pancakes. Bananas are great to eat with pancakes and have a high potassium content. Although it can be very hard to resist the temptation of yummy pancake syrup, try to avoid large quantities of syrup when consuming pancakes as too much will make you feel sick and unhealthy.

I have tried out many gluten free recipes and most have turned out to be a pile of goo that I have to throw out. This recipe worked wonders for me and I hope it works as a great base for you as well. Try this recipe out and let us know how you get on with your gluten free pancake recipe. Comment below and let everyone know how you get on or if you have a favourite pancake recipe to share with everyone.

Gluten Free Recipes

By Jenna Shaw

Our Favourite Gluten Free Recipes

Are you living a healthy gluten free lifestyle? We just wanted to share with you two of our favorite xanthan gum substitute recipes that use Guar Gum. Both recipes are gluten free and have a yummy factor of 5/5.

Gluten Free Apple Muffins

gluten free











1 cup brown rice flour

½ cup arrowroot powder

½ cup almonds

½ cup grounded flax seed

½ cup ground oats

1 tsp guar gum

1 tsp baking soda

1 ½ tsps baking powder

¾ teaspoon cream of tartar

1 tbsp cinnamon

2 tsps vanilla

½ cup coconut oil

½ cup almond milk

½ cup white sugar

½ cup brown sugar

2 eggs

3 cups apples

1 oz grounded chia seeds

½ cup water


1. In a small bowl mix ground chia with 1/2 cup water till they gel then set aside.

2. In a medium bowl mix dry ingredients well and set aside.

3. In a large bowl, soften coconut oil in microwave for a minute on high then beat in sugars, eggs, almond milk, chia gel and vanilla. Stir into dry ingredients and let sit for 30 minutes to allow the gum to activate.

4. Fold in grated apple and distribute in muffin tins.

5. Bake in a 350 degree oven for 15 to 25 minutes, until a toothpick inserted in centre comes out clean.


Gluten Free Banana Bread

gluten free











2 ripe bananas

1 egg

½ cup light brown sugar

¼ cup oil

½ cup milk

½ tsp vanilla essence

½ cup potato starch

2 cup cornstarch

4 tsps baking powder

1 tsp guar gum

¼ tsp baking soda

1 tsp grounded coriander

¼ tsp salt


1. Preheat oven to 350F degrees.

2. In a large bowl, mash bananas well.

3. Add egg, light brown sugar, oil, milk and vanilla flavoring.

4. Mix well.

5. Add potato starch, cornstarch, baking powder, guar gum or xanthan gum, baking soda, salt, and coriander; mix well.

6. Batter will be thin.

7. Pour into greased 9 x 4 loaf pan.

8. Bake approximately 40 minutes, until toothpick inserted in middle tests clean.

9. Allow to cool briefly before removing from pan.

10. Refrigerate or freeze extra servings.

11. Keep covered to prevent drying out.


Gluten Free Recipes

Do you have a favourite gluten free recipe to share? Comment below with your favourite gluten free recipe or gluten free experience. We would love to hear from you!

The Most Common – Guar Gum, Locust Bean Gum and Xanthan Gum

By Jenna Shaw

Guar Gum, Locust Bean Gum and Xanthan Gum

Have you ever heard of Locust Bean Gum before? How about Guar Gum? If you are new to the gluten-free lifestyle and looking for more information on stabilising agents to use in baking, then you will want to read this article. This article will cover 3 of the most common binders that are used in gluten free products. You will find the binders used in many types of food found in your kitchen from salad dressings to ice cream.

Binders (emulsifiers) help to keep the contents of a mixture together and can help the ingredients in your baking mixer from separating and falling apart. There are many different binders available on the market which are derived from different ingredients and manufacturing processes. People with allergies to specific food products need to be aware of the contents that the gum product may contain. The 3 main binders used in the gluten-free industry are Guar Gum, Locust Bean Gum and Xanthan Gum

Guar Gum

guar gum

Guar gum is a binder that is produced from natural guar beans in the form of a fine white powder. This gum has about eight times the power of ordinary cornstarch with less sugars and is one of the most frequently used gums in gluten-free products. It is a very economical gum which can replace up to 10 times the amount of flour in most baking products. Guar gum mixes easily in water and does not require heating which will suit different baking requirements.

If you are new to the gluten-free diet, then you should be able to consume any food that contains guar gum. Guar gum has a high content of fibre without the gluten, however consuming over the recommended daily intake can lead to diarrhoea and stomach problems. Guar Gum has also been used in diet industry when wanting to limit calorie intake as the gum can help to delay the breakdown of food in the stomach. A slower breakdown of food will make you feel fuller for longer.

Locust Bean Gum

locust bean gum

Locust Bean Gum is a stabilising agent that is extracted from the seeds of the Carob Tree and is also know as Carob Gum. The gum is produced mainly in the Mediterranean region and is produced in the form of a white powder. The powder is odourless and has a very bland taste making it ideal when you need to add a tasteless binder to you baking mix. Locust Bean Gum has many other uses other than food and is often found in products such as tobacco, textile and manufacturing, cosmetics and pet food.

Locust Bean powder has a taste similar to cocoa and contains less fat, less calories and provides more fiber content. The gum is a great substitute sweetener used in the food industry and can be used as a substitute for chocolate in many baking recipes.

Xanthan Gum

Xanthan gum is a product derived from the fermentation of corn, wheat and even soy. It is used as a binding agent in a wide variety of products from food to personal care products. Xanthan Gum is used in a variety of foods from salad dressings, frozen foods, beverages, egg substitutes, ice cream and flour based food products. Xanthan gum is also widely used in the cosmetic industry, where the additive thickens face creams and acts as a binding agent to ensure product consistency.

People with allergies to corn, wheat or soy may need to use a substitute for xanthan gum as the gum could contain traces. There are many available substitutes for Xanthan Gum on the market for you to try the next time you feel like baking.

Guar Gum, Locust Bean Gum of Xanthan Gum?

Which gum do you prefer – Xanthan Gum, Locust Bean Gum or Guar Gum? Leave us a comment below and share your experience.

If you are looking for more information on Xanthan Gum Substitutes then read this post.

xanthan gum

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

Xanthan Gum vs Guar Gum

By Jenna Shaw

What is the difference between Xanthan Gum and Guar Gum?


Guar GumBoth Xanthan Gum (XG) and Guar Gum (GG) are the most frequently used products in gluten-free recipes and products and they both act as a thickener/stabiliser to help your baking mix stick together for a better result. Both products are used in gluten-free products so which one is better? Does one have an advantage over the other?


One of the main differences between the two are the way they are made. XG is derived from the fermentation of corn, wheat or soy and made from many sugars. GG is made from natural guar beans native to Asia and comes in the form of a white fine powder.


Xanthan Gum and Guar Gum Comparison?

When comparing the two we came across a list of key points for each:

Xanthan Gum

  • Produced from a micro organism
  • Is more expensive than Guar Gum
  • Wheat protein can cause allergic reactions
  • Better suited for baked goods such as bread
  • Produces a texture similar to gluten

Guar Gum

  • Produced from Guar Beans native to India and Pakistan
  • Is less expensive than Xanthan Gum
  • High in soluble fibre
  • Can be used as a supplement for constipation
  • Better suited for cakes
  • Used in cold foods such as ice cream to prevent ice crystal forming
  • Is a thermogenic substance, which could help lose weight

 Xanthan Gum vs Guar Gum Conclusion

In conclusion we have found that both products work well in different situations. When we made ice cream we preferred using Guar Gum as it prevented ice crystal from forming, when making bread or sauces we preferred Xanthan Gum as the sauces were thicker and the texture and taste of the bread was more like gluten. Guar Gum tended to produce a more grainier texture with less taste.

If you do not have a preference for one over the other than both can be used together to combine the thickening properties. Guar gum is less expensive so why not try it out or one of the many Xanthan Gum Substitutes listed here.


Author: Jenna

Xanthan Gum