Gluten Free Guar Gum

Our certified gluten-free guar gum is used as a thickener in soups, sauces, and dairy products, and as a binder in foods like meat and ice cream. It has an even greater thickening ability than cornstarch, and is rich in water-soluble fiber.

How is guar gum produced?

Guar gum comes from the seeds of the guar plant, an Indian tree. The seeds are harvested, dried, and then screen-processed into a fine powder.

What is guar gum used for?

Guar gum holds together many of the foods we enjoy! Guar gum is an important component of ice cream because it 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, guar gum improves water retention. It also enhances the volume and thickness of sauces, salad dressings, and soups.
Banana “Ice Cream” Recipe

Ingredients: 4 cups Very Cold Water, 1 cup Pecan Halves, 2 large Ripe Bananas, 1/2 cup Honey, 1 1/2 tsp Cinnamon, 3/4 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.