Uses & Benefits
 
Widely available and easy to use guar gum is a staple in many gluten free households. Why? In most baked treats, gluten acts as a binding agent to keep all of the ingredients together. This means that if you're baking a gluten free treat, you'll no longer have the gluten to bind the ingredients to one another. Enter, guar gum. Guar gum is a natural ingredient that works similarly to gluten, to secure, emulsify and thicken gluten free ingredients. If you bake gluten free goods without guar gum or a similar substitute, the result will likely be quite crummy. Literally! 
 
All orders must consist of at least one PERFECT Sports product. 
 
What Is Guar Gum
 
Guar gum, also known as guaran, comes from the seed of the Indian tree. This gum is created by removing the husks from the guar seeds. The shells are then milled and sorted into the powder known as guar gum. Commonly used as an additive in baking, guar gum works to improve the texture and shelf life of baked goods. With eight times the thickening power of cornstarch, guar gum is an essential part of gluten free baking.
 
When using this powder, it's important to remember that a little goes a long way. Guar gum has extremely high water-absorbing abilities. This means that it can instantly increase thickness, even when added to cold water. However, adding too much guar gum to any recipe can result in bulky, stringy baked goods that are very high in fiber. While fiber is an essential part of a healthy digestive system, too much of it may cause an upset stomach in sensitive individuals. 
 
Guar gum can be used for thickening cold and hot liquids, to make hot gels, light foams and as an emulsion stabilizer. Guar gum can be used for cottage cheeses, curds, yoghurt, sauces, soups and frozen desserts. Guar gum is also a good source of fiber with 80% soluble dietary fiber on a dry weight basis.