Description
Guar gum has eight times the thickening power of cornstarch.” It aids in thickening batter; prevents ingredients from separating and traps air within the mix, which ultimately forces the batter to rise during the course of the baking process. Guar gum is widely used in food manufacturing as as an additive that forms a gel, which is used to thicken and bind foods. It’s high in soluble fiber and low in calories, and the advantage of using guar gum powder is that it is odorless, easily soluble in cold water and is free-flowing. To ensure the fullness and chewiness of breads, recipes will require up to a tablespoon of guar gum powder for every cup of gluten-free flour. In other baked goods, such as cookies, biscuits and some quick breads, as little as 1/4 teaspoon will suffice. When using guar gum in place of flour, bakers should measure out a sixteenth of the stated requirement. For example, if a recipe calls for a cup flower, only one tablespoon of guar will be required. It is generally recommended to use heat to get the best thickening results. To avoid clumping when it is added to a liquid for best effects, sprinkle guar amounts over the liquid and whisk vigorously.
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