Guar Gum
Resources > Term > G > Guar Gum

Are you a Smart Kitchen™ Chef?

Try it FREE or take a TOUR to explore Smart Kitchen!
+ -
Culinary Uses

An extract of the guar bean, guar gum is used to Thicken and Emulsify, especially in Gluten-Free cooking.

Guar Gum helps keep particles from settling at the bottom of your Sauce or Soup, and helps to keep Oils from separating. 

Guar Gum, works best if it is added to the Oil ingredients in the recipe and mixed well so that it fully dissolves before adding in any other liquid ingredients. Using a Blender can help this process.

Similar to its sister product, Xanthan Gum, Guar Gum is a better choice for Thickening cold foods (ice cream, puddings, pastry fillings), while Xanthan Gum works better in baking or in gluten-free cooking. The two often work well together.

It is important to note that Guar Gum is weakened by highly acidic foods (i.e. tomatoes, lemons), making it a poor choice to thicken foods containing those ingredients. Xanthan Gum is a better substitute in acidic Sauces such as those with Tomatoes or Citrus.

Nutritional Value USDA
GUMS,SD GUMS (INCL LOCUST BEAN,GUAR)
Amount Per 100g
Calories 332
%Daily Value*
 
0%
Total Fat 0g
0%
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
0%
Cholesterol 0mg
5%
Sodium 125mg
0%
Potassium 0mg
25%
Total Carbohydrate 77g
308%
Dietary Fiber 77g
Sugars 0g
Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Gluten Free

Yes

Low Fat

Yes

Low Calorie

Yes