Thickening Power of Guar Gum Vs. Bread Flour
Bread flour is commonly used to thicken both hot and cold liquids and depends on naturally occurring gluten to make this happen. Those with gluten allergies rely on substitutes such as xanthan gum and guar gum.
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Description
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Guar gum is a polysaccharide derived from the legume Cyamopis, or guar plant, grown in the arid plains of India. Guar gum is used as a thickening and binding agent, which makes it a perfect gluten substitute. Because soy and corn is involved in the creation of xanthan gum, guar gum is the preferred gluten alternative to those with severe food allergies.
Benefits
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Mixing guar gum with gluten-free breads is essential in baking, as well as thickening for those with gluten allergies. It is a more effective than corn starch, and also has manufacturing possibilities. It is commonly used in the production of tablets, and is often the thickening agent in commercial lotions and creams.
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How to Use It
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Guar gum is most effective in cold dishes, requiring 1 to 2 teaspoons for every quart of liquid. For hot food, such as gravies or stews, up to 3 teaspoons may be needed for every quart. The effectiveness of Guar is reduced by high acid content liquid, like lemon juice, so more guar gum will need to be added compensate.
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References
- Photo Credit table set with a variety of salads, and seeded bread rolls image by hazel proudlove from Fotolia.com
