A natural thickener for making gluten free cakes.
Guar gum is a natural polysaccharide derived from seeds - it is obtained from the seeds of the guar legume plant (Cyamopsis tetragonolobus L.) found in India and Pakistan and is one of the constituents of soluble fiber.
Guar gum is a yellowish-white powder, almost odorless. Dissolves in cold water. To achieve adequate compaction, a maximum of 2% guar gum should be sufficient (i.e. up to 10g per 0.5kg of gluten-free flour)
Guar gum is used to thicken soups, low-fat mayonnaise and salad dressings, drinks, vegetable juices and low-calorie foods. Guar gum as a thickening and water binding agent is used in bread and cakes. Gives the structure a ductile and sticky low-calorie milk flavored drinks and desserts.
Guar gum has particularly good properties in combination with xanthan gum, significantly increasing the viscosity and gelation of the finished blend.
