Bob's Red Mill, Guar Gum, Gluten Free, 8 oz (226 g) (Discontinued Item)
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- Premium Quality
- Gluten Free
- All Natural
All naturally made from the ground seeds of an Indian tree, Guar Gum has eight times the thickening power as cornstarch and is an excellent all-purpose thickener for salad dressings, ice creams, puddings, gravies, sauces, soups and more! It's also a great binder for use in baked goods.
You Can See Our Quality!
Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to determine is a product is gluten free.
Serve this family favorite with butter, honey or jam. The dough is easier to work with mixed in a food processor rather than by hand.
1 cup Bob's Red Mill GF All Purpose Baking Flour
1/2 cup Bob's Red Mill Cornstarch
1 Tbsp. Sugar
2 tsp. Bob's Red Mill Baking Powder
1/4 tsp. Bob's Red Mill Baking Soda
1 tsp. Bob's Red Mill Xanthan Gum
1 tsp. Bob's Red Mil Gaur Gum
1/2 tsp. Bob's Red Mill Sea Salt
1/4 cup Shortening*
1/4 cup Milk
1 large Egg White
*Non-hydrogenated shortening, by Spectrum and smart Balance, are available at health food stores.
Preheat oven to 350º. In food processor, pulse dry ingredients (flour through salt) to mix thoroughly. Add shortening and pulse a few times again. Add milk and egg white and blend into soft dough. To mix by hand, combine dry ingredients (flour through salt) in large bowl. Cut in shortening until mixture is consistency of small peas. Whisk together milk and egg thoroughly combine. Stir into flour mixture to form a soft dough. Shape dough into ball, scraping side to bowl with spatula. Place dough on surface lightly dusted with GF All Purpose Baking Flour. Gently pat to 3/4-inch thick circle with hands or spatula. Cut into 2-inch circles. Shape remaining dough to 3/4-inch thick and cut again. If dough is sticky, lightly dust with more flour. Arrange evenly on baking sheet lined with parchment paper or coated with cooking spray and lightly dusted. Bake 12-15 minutes or until nicely browned. Best when served warm or gently reheated. Serves 10.
Keeps best refrigerated or frozen.
Manufactured in a facility that also uses tree nuts and soy.
|Serving Size: 1 Tbsp (7 g)|
|Servings Per Container: 64 (per 16 oz bag)|
|Amount Per Serving||% DV|
|Calories from Fat||0|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||6 g||2%|
|Dietary Fiber||6 g||24%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.|
iHerb Customer Reviews
A little bit in a smoothie makes it thick and creamy, and usually prevents separation if I put the smoothie in the refrigerator for a while. I don't taste it at all in the smoothie with other flavors, but I do taste it sometimes in other recipes. I also use it in a salad dressing made with pine nuts, and it's great - once again, thick and creamy with no separation. It should be added last, and while the blender is running to prevent clumping. It thickens immediately but there is a little additional thickening upon sitting. A little bit goes a long way, and this 8 oz package lasts a long time.
I have used this in place of the xanthan gum, used it to thicken dressings and sauces with excellent results. For salad dresssings and sauces, please allow time for it to thicken as it takes time for it to absorb.
Great Guar Gum Product!
Posted by BeckySue on Mar 13, 2015
This item has been discontinued but Iherb has many similar items that are just as good!
Posted by SherryB on Aug 23, 2012
Wheat flour is often used as the thickening agent in cooking. Since going gluten-free, I have needed something to help thicken sauces, soups and gravies. I even tried it with smoothies. The guar gum thickens recipes and does not have much taste. A little goes a long way. sorry to see it discontinued.
Posted by Reviewer3195345 on Oct 24, 2010
I prefer this over xanthan gum because it is all natural and not so processed. I'm always happy with Bob's Red Mill products. This product is an important part of my gluten free baking habits.
Posted by Reviewer2888766 on Sep 21, 2010
I add this to smoothies for a creamier texture. A teensy bit goes a long way for super smooth results. heathereatsalmondbutter.com has some ideas on how to use this to make yummy breakfasts and treats.