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Difference Between Xanthan Gum and Guar Gum?

By Edited Feb 6, 2016 1 0

Xanthan Gum vs Guar Gum

Surprisingly Xanthan Gum and Guar Gum are the most common binders used in gluten-free recipes and baking solutions. Both gums behave like a stabilising component to help thicken your cooking formulation and to help the contents of your mixture adhere together for a more effective end result.

Probably one of the main differences between the pair of gums are the method they happen to be derived from.

Xanthan Gum is a carbohydrate that can be produced from several sugars. This gum is generated from the fermentation of a micro organism and even could be produced from corn, wheat or soy.

Guar Gum is created from a natural guar bean native to Asia and is developed in the form of a refined fine natural powder. It is actually cost effective as it can take the place of approximately ten times the quantity of flour in most cooking goods.

When contrasting the two we have uncovered a summary of each:

Xanthan Gum

  • Generated from a micro organism
  • Made up of corn, wheat and even soy
  • Is more pricey in comparison with Guar Gum
  • Wheat protein could potentially cause allergy symptoms
  • Better suited for baked goods - for example bread
  • Produces a texture similar to gluten when making bread

Guar Gum

  • Generated from Guar Beans native to India and Pakistan
  • Is much cheaper than Xanthan Gum
  • High in soluble fibre
  • Can be used as a supplementation for constipation
  • Better suited for cakes
  • Found in cold food including ice cream to reduce ice crystals developing
  • Is a thermogenic ingredient which might enable you to lose weight

Whenever using the two gums in the kitchen, we have determined that both the gums are effective in various circumstances. When we created ice cream we favored utilizing Guar Gum since it avoided ice crystals from forming as well as gave it a soft taste. Anytime you make bread or sauces we recommended Xanthan Gum simply because the sauces were dense while the texture of the bread was a lot more like gluten. When me created bread with Guar Gum, the gum tended to produce a much more grainier texture with a lot less flavor.

If you do not have a preference to one over the other than the two are often used to join the thickening characteristics to make a stronger binding agent. People with allergic reactions from corn wheat and even soy may have to find a substitute to Xanthan Gum since the gum is usually based on corn, wheat or soy. Guar gum is more cost-effective so why not check it out as well as the many Xanthan Gum Substitutes that are available.

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