Guar gum (GG) is a galactomannan fibre that is extracted from ground guar beans (Cyamopsis tetragonoloba). It is an excellent binding and stabilizing agent for use in products requiring combining substances that normally don’t mix. GG is more easily dissolved in water than locust bean gum, and although it requires calcium for it to form a gel. This resulting gel is used for a variety of functions in manufacturing and food processing as a thickener and stabilizing agent.
Key Benefits of Guar Gum
Stabilizing Function
Much like xanthan gum, when it is shaken, mixed, or chewed, guar gum will become much thinner and can easily be mixed and digested, but when it is no longer in motion, such as in a bottle or after baking, it quickly thickens again allowing it to help stabilize the structure of the substances it is mixed with.
Thickening Agent
It has almost eight times the thickening potential of cornstarch, so only very small amounts are required to thicken and stabilize products in manufacture. Because of this, it is often used as an emulsifier to keep oil droplets in suspension and to prevent solid particles from settling.
Using Guar Gum
It is used in the manufacturing of textiles, paper, explosives, and cosmetics, but its largest market is in the food industry. It is used in baking, and condiments and in dairy products and processed meats as a binding agent. Similarly to xanthan gum, guar gum is frequently used in gluten-free recipes as a binder to serve the purpose of missing gluten. Because it is sourced from the guar bean, it has far less allergenic potential than xanthan gum, which may be sourced from wheat, corn, dairy, or soy.
Using Guar Gum in Gluten-Free Baking
As mentioned above, guar gum can easily be added to most gluten-free recipes to help return some of the properties of baked goods that are lost when gluten is not present. Gluten is a natural part of wheat flour that keeps baked goods moist and held together. It is the lack of gluten that makes gluten-free baking often turn out dense and dry. GG can help to overcome this problem. When adding this substance to your baking it is important to measure it carefully. In general:
Nutritional Information
| type of baking | amount of guar gum |
|---|---|
| bread and dough | 1 tsp per cup of gluten-free flour used |
| cakes, muffins, and quick breads | 0.5 tsp per cup of gluten-free flour used |
| cookies and bars | up to 0.5 tsp per cup of gluten-free flour used |
Potential Laxative Effects
Guar gum is a water-soluble fibre that can act as a bulk-forming laxative that can help to gently relieve constipation. This type of fibre can also help to reduce blood cholesterol and regulate blood sugar levels.
