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.
Guar Gum Recipes and Articles
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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