The guar gum connundrum

cruelshoes · Joined: 23 Sep 2005 Posts: 3380 Location: Washington State

I have never used guar gum. This is a direct result of all I have read that guar gum "may" have a laxative effect in some people. I don't need any help in that department. Shocked

I would like to try some guar gum. It is much less expensive than xanthan gum, and I am always jazzed to try new things. For those of you have tried it, have you experienced the unwanted side effects? Would like to hear from others before making the plunge.

Thanks!
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-Colleen

Where are we going, and what am I doing in this handcart?

cultureslayer · Joined: 07 Apr 2006 Posts: 921 Location: NC

No problems for me, but I was always a little scared so I used half and half guar and xanthan.
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Lauren
Pain is inevitable; suffering is optional.

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 1352 Location: Maine

I've used it quite a bit with no problems.
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Steph

mrsppmrxky · Joined: 09 Oct 2004 Posts: 1612 Location: GF Kitchen

That is all we use and I put in 1 Tbs per loaf of bread............no problems here. We did have a little bit of problems with the xanthan because of the corn base with MrP, so guar is our choice.
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jsb · Joined: 02 Jan 2008 Posts: 62 Location: Florida

I've only used the guar gum because a)I'm a cheapskate, and b) my mom has problems with corn and I share what I bake with her hoping to convert her to considering GF. Very Happy

No one in my family has had any problems with it.
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Jen
GF since 10/07

mrsppmrxky · Joined: 09 Oct 2004 Posts: 1612 Location: GF Kitchen

Bulkfoods.com has started selling it for 1/2 the price it is offered on amazon.com. I hope I can soon place an order for several of the items there. They have a $5 shipping fee for orders over $75.
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smiles · Joined: 13 Nov 2006 Posts: 10 Location: Canada

I've had no problem with either guar or xanthum gum.
In some cooking they can be used interchangeably, but they both have their own purpose. They are used to keep ingredients together. Guar helps in creating a sponginess like in cupcakes, xanthum gum creates a stretchy texture like in breads.
Hope this helps.

HadassahSukkot · Joined: 04 Aug 2006 Posts: 281 Location: Hessen, Germany

I have no problems with guar gum, but xanthan has a tinny taste to me. blech!
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cruelshoes · Joined: 23 Sep 2005 Posts: 3380 Location: Washington State

I have been experimenting with guar gum. So far, all of the recipes I have tried work well using guar gum 1:1 for xanthan. The only difference I have noticed, though, is that the results are really loose and sloppy at first, but once I let the mix stand for about 5 minutes, the guar gum seems to kick into gear. The first time I used it I was sure it wasn't thickening and I added a while bunch of extra flour to compensate. But then the guar gum "woke up" and the mix was too thick. This seems to fit with what I have read about guar gum thickening more in the oven while xanthan thickens more in the bowl. I have not yet tried it in a cookie recipe (in other words, something that doesn't have a pan wall to hold it into shape), so that will be an interesting experiment.

So far, no negative guar gum after-effects. How's that for a Monday morning overshare?!?
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-Colleen

Where are we going, and what am I doing in this handcart?