This is a handy ingredient for gluten free cookery as it helps baked goods remain moist, improves texture and can also be used as a gluten free thickener.
A fine, off-white powder which is derived from the guar bean. It comes from the starchy interior of the seed and is nearly eight times more effective as a thickening agent than cornstarch. When used in gluten-free baking it performs several functions: as an emulsifier, a stabiliser, a natural preservative and as a substitute for gluten 'elasticity' in bread doughs and cake batters. It is a good alternative to Xanthan gum and is used in a similar way.
|Typical Values Per 100g|
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