Guar Gum is a soluble fiber derived from the seed of the Guar Plant. It is most often used as thickening, stabilizing, suspending, and binding agent for baking and cooking. Often used in gluten-free recipes.
Guar Gum enhances the texture and consistency of a wide range of foods, retards ice crystal growth, increases dough yield, gives greater resiliency, and improves texture and shelf life.
Guar Gum has eight times the thickening power of cornstarch.
For Baking: Add 2 teaspoons (10 mg) for every cup (225 milligrams) of flour in a recipe
