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Guar Gum?

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Hello to you all!!

 

I just purchased a packet of guar gum, which I am led to believe is a

vegetarian version of gelatine, similar to agar agar. The only problem is,

the packet came with no instructions for use, and the woman at the health

food store knew nothing about it! Does anyone out there know how to use it?

By that I mean, how to get it to set (mix with hot water?) and the ratio of

it as opposed to gelatine? I mean, if a recipe calls for 1 tablespoon of

gelatine, do I use 1 tablespoon of guar gum as well?

 

Hoping that someone can help!!

 

Thanks,

 

Scott.

 

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At 09/01/2001, Scott wrote:

>Hello to you all!!

>

>I just purchased a packet of guar gum, which I am led to believe is a

>vegetarian version of gelatine, similar to agar agar. The only problem is,

>the packet came with no instructions for use, and the woman at the health

>food store knew nothing about it! Does anyone out there know how to use it?

>By that I mean, how to get it to set (mix with hot water?) and the ratio of

>it as opposed to gelatine? I mean, if a recipe calls for 1 tablespoon of

>gelatine, do I use 1 tablespoon of guar gum as well?

>

>Hoping that someone can help!!

 

 

Hi, Scott!

I haven't found " the " source yet that lets me know the equivalents.

I did find this from a gluten free site and it basically says to use it the way

we would

xanthum gum. I have some of that.

 

http://members.ozemail.com.au/~coeliac/cook.html

 

The problem is that it doesn't say use 1 tsp for every 1 tbs of something else.

 

I have seen estimates of " 1/2 level teaspoon per 200mL " mentioned several times.

but those are from lists like ours - trying to figure it out among ourselves.

 

The xanthan label says use 1 to 2 tsp per recipe (about 1 loaf of bread, 1 cake,

or 2 cups liquid). blend together with other ingredients and they will thicken

almost instantly.) and it does!

 

xanthan is good for thickening fatfree salad dressings; juices etc.

 

here's an example of guar in a salad dressing.

see this forhttp://www.fatfree.com/archive/1998/may/msg00206.html

 

 

Maybe someone else found something.

 

not very definitive ;-}

 

pat

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