Guar gum is a soluble fiber that is present in the plantCyamopsistetragonoloba. Cultivated in India and Pakistan, this plant is currently used in the food industry as a good source of fiber in many foods and products.
Guar gum is obtained by grinding the endosperm of the seeds of the Guar plant. It is a natural fiber, fine powder of light color. Guar gum has greater thickening power than starches, and without the carbohydrates! It absorbs a large amount of liquid and gives a consistency that is more gelatinous than viscous.
It is used in very small quantities due to its great ability to absorb liquids. Forms a gel when mixed with water.
🌿Helps control glucose and cholesterol.
🌿Fiber supplement that produces a feeling of satiety
🌿Avoid crystallization in sugar-free ice creams
🌿Assistant in weight control plans
🌿Serves as a thickener for gravys, puddings, sauces, jams, vegetable creams and smoothies and shakes without the need to add starches or starches.
🌿Gluten-free bakery binder
🌿Zero glycemic index
🌿Vegan, Plant Based, Keto Friendly, Gluten-Free
How much Guar Gum for Gluten-Free baking?
🍪Biscuit......................¼ - ½ tsp per cup of flour
🍰Cakes, pancakes….¾ tsp per cup of flour
Muffins....................1 tsp per cup of flour
🍞Breads….................1-½ to 2tsp per cup of flour
🍕Pizza Dough......…1 tsp per cup of flour
Thicken hot liquids (gravys, creams, jams, puddings) .....................1-3 tsp per liter of liquid
🍦Thicken cold liquids (dressings, ice creams, creams, puddings)...................1-2 tsp per liter of liquid.
Thicken smoothies or smoothies.. 1/8 tsp for each cup
To substitute starch or cornstarch, use one-eighth of the amount called for in the recipe. If the recipe calls for 1 tablespoon of cornstarch, substitute 1/4 teaspoon of guar gum.
Guar gum can replace xanthan gum in most recipes.
Keep out of reach of children. Due to its great capacity for absorbing liquids, it should not be consumed directly.