Guar Gum Powder

Perfect addition for creami ice cream. I utilize almond milk with 2% and 2 tblspoon pudding mix with this (and other flavor options) and get a good smooth consistency

Bought this to thicken up ice cream in the Ninja I was using and it done what it was supposed to.

I use this to make "instant" pudding. In a Blender, put 1 pint Half&Half, 1/3 Cup Sugar, 1/8 tsp. Salt, 2 tsp Vanilla flavor, 1 Tbs Honey, 1 tsp Guar Gum. Blend on High for about 20-30 seconds, pour into a bowl and refrigerate for about 2 hours. For Chocolate pudding, add 1/3 to 1/2 Cup of Cocoa powder. This is the easiest recipe for Pudding I know, and it only takes about ten minutes to make it.

Although I don't have celiac or Crohn’s disease, I do find I feel better eating gluten-free. When you don’t use wheat or other flours with gluten, you need to use a thickening agent to act as the “glue” to hold baked goods together. I am allergic to corn, so I can’t use xanthan gum. Guar gum is the best choice for me. This particular product is non-GMO, plant-based (vegan), soy-, nut- and dairy-free. It’s also certified Kosher. I didn’t, however, find any indication that it was organically grown. If it were, I’d have given it five stars. It seemed very fresh and came in a re-sealable packet. I only use about a half to one teaspoon of it at a time, so it lasts a long time. Therefore, I put it into a screw-cap container instead. This is great for baking. I tried using it in place of cornstarch or flour to thicken cream soup, but it came out like paste. Therefore, I think I will stick to amaranth or tapioca flour for sauces and gravies. Guar gum is usually pretty expensive. However, I got this one pound bag for less than $9, which is not much more than what I pay for half as much at the health food store. Overall, I’m happy with this product and recommend it for those who bake with gluten-free flour.

Nice large bag at a decent price. I use this in my ninja creami recipes. I mainly use almond milk and this definitely helps thicken up the mixture and keep most of the ice from forming.

I bought this product especially for drinking thin liquid protein drinks. It only takes a small amount of Gaur Gum make it a bit thicker & seems more like a milk shake, imo. One must be careful NOT to put too much in or it will make it VERY thick, especially if done in a blender. So start with like 1/8 of a teaspoon in 12 ounces of liquid & work up carefully from there.

Look, when it comes to making homemade ice cream, we've got the Batman of thickeners in our corner, the stellar Locust Bean Gum. But even the Dark Knight himself needed his trusty sidekick Robin, right? So, let's talk about the Robin in our ice cream adventures, Guar Gum! Presenting, Guar Gum Powder - the indispensable buddy to my locust gum and a reliable warrior in its own right. This unassuming sachet of goodness might not do the whole knife-juggling act like my circus-wacky husband, but as the perfect complement to my signature pistachio ice cream, it's a slam dunk. Think of it as the safety net under your culinary trapeze. It swoops in brilliantly, smoothing out any inconsistencies and adding that glossy sheen, making your already great ice cream absolutely epic. Plus, it's Keto-friendly and gluten-free, which in the circus of my crazy family, is a high-flying benefit, you know? Sure, it might not get its own comic book series, but in the story of creating champion-worthy ice cream? Guar Gum is the unsung hero we all need! So, come on peeps, take the plunge and grab a bag of this super sidekick - add some backup to your ice cream escapades. After all, where would Batman be without his jovial robin, ah?

The formula for the soy milk i use in my coffee got changed, so I wasn't enjoying my coffee as much as I had been. I add 1/2 teaspoon of this, mixed with 1 teaspoon of Lakanto monk fruit granulated sweetener, to a quart of soy milk in the blender. It will clump easily if it is added alone. I also add 1/4 teaspoon of xanthan gum, and add all of these while the blender is going. Take it easy with this stuff. It's a very thin line between creamy and slimy.