Guar Gum

Organic Guar Gum is made from guar beans, which have natural thickening and stabilising properties, used in various industries, although traditionally in the food industry.

Also used for its medicinal properties to help with irritable bowel syndrome, obesity and diabetes, for reducing cholesterol and for preventing “hardening of the arteries”.

In foods and beverages, guar gum is used as a thickening, stabilising, suspending and binding agent.

In baked goods, the stuff that makes bread and other baked goods have a “springy, stretchy texture” is the gluten protein.  This 100% natural product is produced from the seeds of the guar plant, a plant in the legume family, native to India.

The bean pods are harvested and processed to remove the husk and other parts of the seeds.  The remaining purified powdery substance is guar gum.

In gluten free baked goods, the guar gum (along with xanthan gum) helps to thicken the batter and prevents the ingredients from separating.  It also serves to trap air within the mix which ultimately makes the batter rise when you bake.

Only a small amount of guar gum is required, usually up to half a teaspoon of guar gum per cup of gluten free flour for biscuits, and up to 2 teaspoons per cup of flour for bread.  If you want to give pizza dough a try, add up to a tablespoon.

I recommend keeping a note of measures used and what you thought of the final baked goods, so you can adjust for next time.

Those who follow a gluten free diet need to be careful of gluten cross-contamination.  Some manufacturers of items such as guar gum, may use machinery for productions of non gluten free ingredients, so always check carefully on the packaging.  Ample Foodstore only supply certified organic and gluten free Guar Gum.