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Guar Gum, 8 oz (227 g)
|Price:||£4.63 (£2.04 / 100 g)|
- Guard Gum is a thickening agent derived from oven guard that has enjoyed a long use in various applications.
- Is mainly used in all hypoallergenic recipe using different types of grain flours.
- Due to the consistency of these flours allows the exhaust gas released by leavening, guard gum is necessary to enhance the thickness of these flours, allowing them to rise as normal flour.
- This product works by thickening the dough to the right consistency to prevent the escape of the gas released by leavening.
- It is especially useful as a binder in baking gluten.
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Guard Gum is a thickening from beans of guard that has liked much use in various applications baking. is primarily used in hypoallergenic recipes that use different types of whole grain flours. because the consistency of these flours allows the escape of gas released by leavening, guard Gum is needed to improve the thickness of these flours, allowing them to rise as normal flour haría. This product works by thickening the dough to the proper consistency to prevent the leakage of gas
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Most helpful customer reviews on Amazon.com
I do observe that NOW guar makes doughs more runny, but thus far, that's fine, as the final products turns out great. I might even say perfect. It's about time. I'll never buy another brand of guar gum again.
I use it to thicken up homemade ice cream, yogurt, and gravy's. Start with a very little amount like 1/8 teaspoon and whisk vigorously with a couple of tablespoons of liquid until well blended. Do not add large amount of this product to liquid food at once because it will clump up and mixing will be very tough. This product starts to thicken more with a bit of time as well. The true key to using this product correctly is to increase by 1/8 teaspoon with small amount of liquid (whisking vigorously each time until well blended) until you reach your desired consistency. Some "elbow grease" is required if you want your product thickened correctly and Guar gum is an excellent thickener with 8x the strength of flour!
If you pour too much you will get clumps and/or a taffy stretchy like consistency in your final product, so go slowly and whisk like you mean it! ;)
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