Xanthan (ZAN than) gum and guar (gwar) gum are the most frequently used gums in gluten-free recipes and gluten-free products.
Gums are "hydrocolloidals" that bind, thicken and emulsify gluten-free ingredients. If you don't add gum to most gluten-free baked goods, especially breads, you are apt to end up with a crumbly dry disappointment.
But is one gum better than the other? Is one more economical than the other? And how much gum do you really need to use for the best gluten-free baking results?
Are you allergic or sensitive to corn? Is your digestive tract easily upset by fiber? Are you looking to save money on your gluten-free food costs? Who isn't!
The answers to these questions will help you choose the best gum for your gluten-free recipes.
- Learn More about Xanthan Gum and Guar Gum
- Xanthan Gum or Guar Gun - Which Do You Use? Share your experiences