What is guar gum?

It is a thickening emulsifier obtained from the grinding of dried seeds of a herbaceous plant, the Cyamopsis tetragonoloba of the leguminous family, which is grown in Pakistan, India, China and the United States in the Antilles and Africa.
Among food additives is classified under the E412, it is widely used in the food industry as a thickener in sauces, condiments, ice cream, preserved meats, cheeses, diet products and beverages.
Its thickening power and its great ability to absorb liquids (5 to 8 times higher than any kind of starch) make it very useful in the kitchen.

Guar gum as a thickener and gelling agent

It is not suitable for high-acid foods (citrus fruits, pineapples, strawberries, pomegranates, currants, kiwis) that decrease its thickening capacity so if your dough contains acidic foods use the arrowroot starch.
It should not be matched with other marine thickeners such as the agar agar to reduce its thickening strength, it can be combined safely with carob flour.
The dose to be used depends on the density you want to obtain, usually ranging from 0.15 to 0.5% on the liquid ingredients, rising to a percentage of 2% on the weight of the liquid ingredient to obtain a consistency suitable for a gasket.

It is used without baking to thicken:

    • fruit coulis
    • fruit smoothies
    • vegan mayonnaise
    • sauces too liquid
    • vegetable gazpacho without added bread, flour or cereal
    • raw vegetable pies.
When cooking is to be blended cold, in the flour for bakery products or pouring it into the ingenious liquid of the recipe (and not the other way to avoid lumps) for:

    • sauces
    • creams
    • soups
    • puddings
    • ice cream.

Guar gum as reducing eggs in recipes

In recipes that involve the use of many eggs, such as pastry cream, guar gum can help relieve recipes:

Classic custard cream: 500 ml of milk is used from 4 to 6 yolks
Lightened custard cream: 500 ml of milk add 2 yolks and 4 grams of guar gum

Guar gum in vegan doughs also as a substitute for eggs

In vegan or gluten-free bakery products stabilizes and improves the mass of the doughs by replacing the eggs.

Here are the ratios to use on the weight of the flour:

0.8% in mixes when aquafaba is present, dose to be used for flour with or without gluten.
2% in non-assembled doughs where it is the only egg substitute (eg muffin), a dose to be used for gluten meal, for gluten-free flour, refer to the gluten-free glue table below.

Guar gum in gluten-free doughs

Gluten-free doughs are very delicate, such as agar agar, guar gum, tare gum, xanthan, pixie dust, and psyllium help to retain the gas during fermentation of yeasts, stabilize the structure and give lightness and softness.

Why to always fossilize on the same product when changing is so simple.

Guar gum replaces xanthan in these doses:

Doses for 100 g of flour Doses guar gum
Cookies an pies 1,00 g
Cakes and pancakes 1,80 g
Muffin and quick bread 2,50 g
Bread 3,50 g
Pizza 4,00 g

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