Gluten Free Guar Gum

Our Guar Gum is certified gluten-free and makes the perfect thickening agent for soups, sauces, and dairy products. It thickens more easily than cornstarch while also providing a rich source of water-soluble fiber. Guar gum also acts as a binding agent for foods like meat and ice cream.

What is guar gum?

Composed of seeds from the guar plan, a domesticated Indian legume, guar gum is a versatile powder commonly used as an emulsifier and stabilizing agent in foods.

Guar gum holds together many of the foods we enjoy; an important component of ice cream, the gum acts as a binder and prevents ice crystals from forming. It is also commonly used in gluten-free baking to improve the texture and thickness of baked goods. In meat and sausages, the powder is used to improve water retention. It also enhances the volume and thickness of sauces, salad dressings, and soups.

How is guar gum produced?

Guar gum comes from the seeds of the guar plant. These beans are harvested, dried, and then screen-processed into a fine powder.

Banana “Ice Cream” Recipe

Ingredients: 4 cups Very Cold Water, 1 cup Pecan Halves, 2 Large Ripe Bananas, ½ cup Honey, 1½ tsp Cinnamon, ¾ tsp Guar Gum.

Cooking Directions: Whirl pecans in blender until ground very fine. Gradually add 3 cups very cold water. Blend on high until pecan mixture is very smooth. Add bananas, honey, cinnamon and guar gum. Blend until mixture is very smooth. Pour approximately half of the mixture into a 2 quart ice cream maker. Blend 1 cup cold water with mixture left in blender container. Pour into ice cream maker and stir to mix. Freeze according to manufacturer’s instructions. When “ice cream” is finished, cover and store in the freezer for a couple of hours before serving so it will firm up. Variation: walnuts or cashews can be substituted for pecans. Makes 12 servings.

There are approximately 4 cups per pound.