If you have tried to bake on a gluten free diet you know how hard it can be to get the same texture of breads and baked good that do contain gluten. The remedy for this is to use Xanthan Gum. Using Xanthan Gum, however, can be problematic. It is expensive! And what is worse is that only a small amount needs to be used at a time so you could end up just throwing away your money if you do not bake as much as the muffin man.

In addition xanthan gum is made from corn. Corn is a genetically engineered in the United States and as more people are becoming aware of GMO (genetically modified organisms) foods they are beginning to shy away from them.

So what is the solution?

Guar Gum. Guar gum is made from the bean of the guar plant native to Pakistan and India. It is less expensive and is usually sold in smaller quantities than Xanthan Gum. So you spend less and do not end up throwing away your money by wasting it. Try it out, it has the same effects as a stabilizer of breads and doughs so substitute Guar Gum for Xanthan Gum next time you are trying out a new gluten free baking recipe.

Let me know what you think in the comments section.  And Happy Gluten Free Baking