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Guar Gum

Guar gum is one of several gums used in modernist cooking. It is made from the guar bean plant, typically from India. It has properties similar to xanthan gum, including thickening and emulsifying ingredients as well as retaining water and preventing syneresis. It is also often used in ice creams to prevent crystal formation.

Where to Buy Guar Gum

We usually recommend ModernistPantry.com, they have great service and are really good to work with (because of this, we do have an affiliate relationship with them). We also like purchasing guar gum from WillPowder.

How Much Guar Gum to Use

The normal ratio as a thickening agent is 0.1-1.25% guar gum, even if used in conjunction with other ingredients. If too much guar gum is added the dish will take on a flavor of dried beans.

Dispersion and Hydration of Guar Gum

It is soluble in hot or cold water, but has a longer hydration time in cold water. Guar gum also works better when mixed with neutral to slightly acidic liquids. It is often used with other ingredients such as agar and xanthan gum.

Interested in more information like this?

Modernist Cooking Made Easy: Getting Started covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum.

It is all presented in an easy to understand format along with more than 80 recipes and photographs.

I might be biased but I think
it's the best way to learn about modernist cooking!

Guar Gum Recipes and Articles