Guar Gum Powder, 16oz, 1 Lb, Gluten Free, Baking Thickener & Binder, Food Grade, Keto Friendly, non-GMO

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.