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Guar Gum is a white to yellowish, nearly odourless natural food thickening powder that is much stronger than other starches. It can also be used as a binder. Used in Gluten Free baking, the general rule for breads and doughs is 1 teaspoon per 1 cup of gluten free flour.
Guar Gum can also be used to prevent weakening of liquids in pies and fillings, and to improved the stability and appearance of condiments and dressing by providing a 'suspending' ability.
Dissolving instantly in hot or cold water, whisk well when adding to liquids, or when possible, mix with dry ingredients first.