Xanthan (ZAN thun) gum and guar (gwar) gum are used in gluten-free cooking to bind, thicken and emulsify gluten-free ingredients. If you don’t add one of these gums to most of your gluten-free baked goods, they will likely end up as a pile of crumbs!
But is one gum better than the other and how much gum do you really need to use for best baking results?
Xanthan Gum
Xanthan gum is a corn-based, fermented product. It’s made by fermenting corn sugar with a microbial called “Xanthomonas campestris.” It’s used extensively in the food industry to make products thicker and it’s a common ingredient in gluten-free recipes.
If you use too much xanthan gum in a recipe you may notice a heavy, gummy or even slimy texture in your baked goods- so measure carefully when using xanthan gum.
People with allergies or sensitivity to corn may be advised by their physician to avoid xanthan gum. Also, xanthan gum generally costs almost 3 times as much as guar gum.
Guar Gum
Guar gum comes from the seed of bean-like (legume) plant, sometimes referred to as the Indian tree. It is high in soluble fiber. According to Bob’s Red Mill Guar Gum product literature ” food thickeners Guar Gum has eight times the thickening power as cornstarch.” Like xanthan gum, measure carefully when using guar gum in gluten-free recipes or you may end up with heavy, stringy baked goods.
Guar gum is a high fiber product and has been associated with gastrointestinal upset in some people.
General Tips for Using Xanthan Gum and Guar Gum in Gluten-Free Cooking
a. Bread and pizza dough recipes: Add 1 teaspoon xanthan gum or guar gum per cup of gluten-free flour used in bread and pizza dough recipes
b. Cake, muffin and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per one cup of gluten-free flour used
c. Cookie and bar recipes: Add 1/2 teaspoon (or less) xanthan gum or guar gum per one cup gluten-free flour used
Note- For best results follow recipe recommendations when using food additives xanthan gum or guar gum.
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