Guar Gum

Guar gum, also known as guaran or food additive E412, is made by grinding the endosperm of the guar bean, Cyamopsis tetragonoloba, into a fine powder. It is a hydrocolloid, which means it disperses in water and thickens it. Guar gum has nearly eight times the water-thickening power of cornstarch, so only a small quantity is needed to add body to a recipe or formula.

It is widely used as a thickener in both food and skincare products. In food it adds texture to sauces, dressings, dairy and gluten-free baked goods, and it stabilises ice cream by slowing the growth of ice crystals. In skincare it thickens lotions, creams and gels and gives them a smooth, even feel. Guar gum is cold-water soluble, so it does not need to be heated to work.

• Thickens with around eight times the power of cornstarch, so you use very little
• Stabilises and smooths the texture of ice cream and frozen desserts
• Naturally gluten free and well suited to gluten-free baking
• Adds body and stops separation in sauces, dressings and drinks
• Thickens lotions, creams and gels in skincare
• Cold-water soluble, so no heating is needed
• Vegan, non-GMO and free from artificial additives
• Economical thanks to its low dose rate

In Cooking and Sauces

• Use around 1 to 2 teaspoons per litre to thicken soups, sauces and gravies.
• Disperse it slowly into the liquid while whisking to avoid lumps.
• Pre-mixing the powder with a little sugar or oil first helps it blend smoothly.

In Gluten-Free Baking

Guar gum replaces some of the structure that gluten normally provides. A rough guide per cup of gluten-free flour:

As an Ice Cream Stabiliser

• Use a very small amount, around 0.1% to 0.5% of the mix, to slow ice crystal growth and keep the texture smooth.
• Blend it into the base before churning.

In Skincare

• Use as a natural thickener in lotions, creams, gels and cleansers.
• Hydrate it in the water phase of your formula.

Guar Gum vs Xanthan Gum

Many bakers use the two together, since guar gum and xanthan gum work well as a blend. If you need a stronger, more elastic structure for bread, see our xanthan gum.

• Common Names: Guar Gum, Guaran, E412
• Plant Source: Guar bean (Cyamopsis tetragonoloba)
• Type: Natural thickener, stabiliser and emulsifier (hydrocolloid)
• Appearance: Off-white to cream coloured powder
• Solubility: Cold-water soluble

Physical Characteristics

• Colour: Off-white to pale cream
• Form: Fine powder
• Odour: Neutral and faint
• Thickening power: Around eight times that of cornstarch
• Solubility: Disperses in cold water, insoluble in most hydrocarbon solvents

Usage Notes

• Guar gum is not self-gelling on its own. Cross-linking it with borax or calcium will cause it to gel.
• It is stable across a pH of about 5 to 7. Very low pH, around 3, combined with temperatures above 50°C will cause it to degrade.
• Disperse the powder slowly into liquid while stirring to avoid clumping.
• Use sparingly. Too much creates a slimy or stringy texture.
• Store in a cool, dry place with the container sealed.

What is guar gum made from?

Guar gum is made from the guar bean, Cyamopsis tetragonoloba. The endosperm of the bean is separated and ground into a fine powder. It is a natural plant-based hydrocolloid, also known as E412.

Is guar gum gluten free?

Yes. Guar gum is naturally gluten free, which is why it is widely used in gluten-free baking to replace some of the structure and binding that gluten normally provides.

What can I use as a substitute for guar gum?

Xanthan gum is the closest substitute and can usually be swapped in at a similar ratio. Locust bean gum and cornstarch can also work in some recipes, although cornstarch is much weaker and you will need more of it.

How much guar gum do I use in baking?

As a rough guide, use about a quarter teaspoon of guar gum per cup of gluten-free flour for cakes and cookies, and about three quarters to one teaspoon per cup for bread and pizza dough. For thickening sauces, around 1 to 2 teaspoons per litre is enough.

Does guar gum expire?

Guar gum has a long shelf life when kept dry. Stored in a sealed container in a cool, dry place away from moisture, it keeps its quality for around two years or more.

Should I use guar gum or xanthan gum?

Guar gum suits cold foods, ice cream, cakes and cookies and is usually cheaper. Xanthan gum is more stable in acidic recipes and gives a stronger, more elastic structure, which makes it better for bread. Many bakers use a blend of both.