Xanthan Gum vs. Guar Gum
Here are some knowledgeable women on this same topic whose advice I respect and trust. I hope you find these sources helpful in this ongoing debate.
Gluten Free Girl said in this great and informative post: Read the whole thing, it’s great! Thanks for alerting me to this post, Stephanie
So far, Danny and I have found that most recipes don’t need any replacements or gums or additives. Cookies, muffins, quick breads, cakes, biscuits, flour for dredging fish or batter for fried chicken? Don’t worry about the gums. Just make sure you are working with the right ratio of flours to fats to eggs to liquid in your batter or dough. So far, everything gluten-free that I have baked uses the same ratio as the gluten recipes.
Karen from Only Sometimes Clever said in the comments below:
Just thought I’d update a little: I’m trying to get away from all xanthan gum. I’m just increasingly uncomfortable with it not being a real, whole food. Guar gum is a ground up seed, and is totally natural.
It is a lot more difficult to work with — it can clump in wet goods, and it doesn’t “glue” things together as well as xanthan. But, when well-combined with dry goods first, there’s no problem. I have also found that guar gum gives better “loft” to the batter, before it is even baked. I haven’t re-tried it in yeast bread yet, but I’ve had good success with using guar in muffins, cupcakes, pancakes, and cookies.
There were many other thoughts and experiences expressed in the comments below. Feel free to read through and happy gluten free baking!
**** My original experience below. Was it the weather? You decide.****
I’ve been told that xanthan gum and guar gum are interchangeable in gluten free baking so I bought guar gum last time because the store was out of xanthan gum. Below are the results…