Guar gum

perclady · 05-06-2006, 07:47 PM

I've read in some recipes about using Xanthan gum. Could I use Guar gum as a substitute?

feather319 · 05-06-2006, 09:35 PM

I have learned the trick to xanthan and guar. Guar works best when cooking and using heated things. It doesn't replace xanthan well if you aren't heating what you are making. For example, I use guar in my gravies and soups and xanthan in my shakes. I like the xanthan better because it leaves less of a weird taste however I like the guar gum better because it doesn't make your tummy bloat if you use too much.

Zib · 05-07-2006, 06:37 AM

I use them in baked goods. Adding about 1/2 teaspoon for each cup of flour replacement helps to give your baked goods some lightness and let them rise (mix it into the flour sub). Use it when you don't have any gluten in your "flour." I have a bake mix recipe with vital wheat gluten as one of the ingredients and even it makes a lighter bread or cookie when I add the guar gum or xanthan gum into the mix.

jackieba · 05-07-2006, 07:11 AM

That's an interesting comment Zib. I never would have thought of adding either of those to baked bread. Which works better for that--guar or xanthan? I don't have either but I'd buy one to try that in my yeast rolls (I do use some VWG). I normally use the Expert ThickenThin not/starch for thickening and I really like it.

Zib · 05-07-2006, 11:04 AM

I usually use guar gum but couldn't find it at my store last time I needed it so I bought xanthan gum and it seems to work equally well - but is more expensive. You may notice an odor when you stir in your dry ingredients; don't worry, it's just the gas forming that provides the lightness. It bakes out and you won't notice anything at all in your baked goods.

perclady · 05-07-2006, 01:14 PM

I had guar gum in my cupboard from years ago and I looked at xanthan gum in the stores and it was very expensive. I just wanted to use it for thickening a sauce, so I guess I'm OK. Thanks for all your comments.

05-06-2006, 07:47 PM	#1
perclady Senior LCF Member Join Date: Aug 2003 Location: O Canada! Posts: 96 Gallery: perclady Stats: 212/183.6/150 WOE: Atkins Induction Start Date: Mar 30 2009	Guar gum I've read in some recipes about using Xanthan gum. Could I use Guar gum as a substitute?

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05-06-2006, 09:35 PM	#2
feather319 Major LCF Poster! Join Date: Jul 2002 Location: Iowa Posts: 1,529 Gallery: feather319 Stats: started: 180 lowest:127 now:184 goal: 140 WOE: Ketogenic/Anabolic/Paleo Start Date: April 2002 Reinducted 2009	I have learned the trick to xanthan and guar. Guar works best when cooking and using heated things. It doesn't replace xanthan well if you aren't heating what you are making. For example, I use guar in my gravies and soups and xanthan in my shakes. I like the xanthan better because it leaves less of a weird taste however I like the guar gum better because it doesn't make your tummy bloat if you use too much.

05-07-2006, 06:37 AM	#3
Zib Major LCF Poster! Join Date: Aug 2002 Location: usually at home Posts: 2,552 Gallery: Zib WOE: JUDDD Start Date: August 2012 - Cholesterol down 70 points!	I use them in baked goods. Adding about 1/2 teaspoon for each cup of flour replacement helps to give your baked goods some lightness and let them rise (mix it into the flour sub). Use it when you don't have any gluten in your "flour." I have a bake mix recipe with vital wheat gluten as one of the ingredients and even it makes a lighter bread or cookie when I add the guar gum or xanthan gum into the mix.

05-07-2006, 07:11 AM	#4
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	That's an interesting comment Zib. I never would have thought of adding either of those to baked bread. Which works better for that--guar or xanthan? I don't have either but I'd buy one to try that in my yeast rolls (I do use some VWG). I normally use the Expert ThickenThin not/starch for thickening and I really like it.

05-07-2006, 11:04 AM	#5
Zib Major LCF Poster! Join Date: Aug 2002 Location: usually at home Posts: 2,552 Gallery: Zib WOE: JUDDD Start Date: August 2012 - Cholesterol down 70 points!	I usually use guar gum but couldn't find it at my store last time I needed it so I bought xanthan gum and it seems to work equally well - but is more expensive. You may notice an odor when you stir in your dry ingredients; don't worry, it's just the gas forming that provides the lightness. It bakes out and you won't notice anything at all in your baked goods.

05-07-2006, 01:14 PM	#6
perclady Senior LCF Member Join Date: Aug 2003 Location: O Canada! Posts: 96 Gallery: perclady Stats: 212/183.6/150 WOE: Atkins Induction Start Date: Mar 30 2009	I had guar gum in my cupboard from years ago and I looked at xanthan gum in the stores and it was very expensive. I just wanted to use it for thickening a sauce, so I guess I'm OK. Thanks for all your comments.