Guar Gum is a thickening agent derived from guar beans that has enjoyed much use in various baking applications. It has 8 times the thickening power compared to corn starch. It is primarily used in hypoallergenic recipes that use different types of whole grain flours. Because the consistency of these flours allows the escape of gas released by leavening, guar gum is needed to improve the thickness of these flours, allowing them rise as normal flour would.
This product works by thickening the dough to the proper consistency to prevent the escape of gas released by leavening. It is especially useful as a binder in gluten-free baking.
Suggested Usage: add 1/2 teaspoon (1.4g) per cup of flour to aid in the rising of baked goods.Last Updated: 2015-09-14 15:47:40