🇩🇪
Since guar gum does not contain gluten, it is well suited as a substitute for
the glue protein. In gluten-free recipes - for example with our gluten-free vanilla dumplings - it is often on the list of ingredients for thickening sauces or improving the dough properties of pastries. Even very small quantities are sufficient to achieve an effect. In most cases, no more than one or two teaspoons are required. For example, if you want to bake a gluten-free apple pie with guar gum, you should strictly adhere to the dosage specified by the manufacturer. By the way, the thickener is often used in combination with locust bean gum, which can serve as an alternative to guar gum if you don't have one in the house. Note the different binding force, which is stronger in guar gum.
