Guar gum (1kg)

Binding. Moisture retention. Structure.

Guar gum is a highly effective natural thickener and stabiliser derived from the guar bean. In gluten free baking, it is used in small quantities to improve the structure, texture and handling of doughs and batters where there is no gluten network.

When hydrated, guar gum increases viscosity and helps bind water within a formulation. This can contribute to more cohesive doughs, improved moisture retention and a softer, less crumbly texture.

What does guar gum do?

• Improves binding – helps hold gluten free ingredients together.
• Retains moisture – helps maintain a softer texture and can slow drying.
• Increases viscosity – thickens batters, sauces and liquid mixtures.
• Improves dough handling – can make gluten free doughs less fragile and easier to work with.
• Supports structure – helps baked products hold together as they cool.
• Stabilises formulations – useful for controlling consistency and reducing separation.

Guar gum vs xanthan gum

Guar gum and xanthan gum are both hydrocolloids, but they are not identical in how they behave.

Guar gum is particularly effective at increasing viscosity and water retention, while xanthan gum is often valued for its stronger elastic and stabilising properties. They can be used individually or, in some formulations, together to create a broader range of texture and structure.

For gluten free bread, guar gum can be particularly useful alongside starches, psyllium and other functional ingredients, helping build a cohesive dough and improve the finished crumb.

It can also be used outside baking in sauces, dressings, fillings, batters and other applications where controlled viscosity and stability are required.

A versatile functional ingredient for gluten free formulation, particularly where binding, moisture retention and texture are the priority.

Available in: 1kg.
Current batch best before: 30/09/2027