Baking with Guar gum and Xanthan gum

General rule for use in baking…..DON’T

Guar gum comes from the seed of bean-like (legume) plant, sometimes referred to as the Indian tree. It is high in soluble fiber. Guar gum is a high fiber product and has been associated with gastrointestinal upset in some people.

Xanthan gum is a corn-based, fermented product. It’s used extensively in the food industry to make products thicker and it’s a common ingredient in gluten-free recipes.

It’s made by fermenting corn sugar with a microbial called “Xanthomonas campestris.” This is the same bacteria that rots your vegetables in the fridge.

People with allergies or sensitivity to corn may be advised by their physician to avoid xanthan gum. Some kinds of xanthan gum are made with wheat or soy – both of which can cause their own allergic reaction.

People who are very sensitive often notice intestinal irritation from xanthan gum -the same kind of problems that you go gluten free for.

Side effect according to WebMD are flu like symptoms , and since it used for a laxative, sometimes even a small amount might annoy your digestion.

Also, xanthan gum is expensive.

There are other ways of getting your flours to stick together.

What I use instead: