A great food supplement that thickens at night for baking, meatballs and more. Thus flours that are suitable for Quito like almond flour come out with thickening properties like gluten-free Kasur flour in Quito. I add to coconut / almond flour in cakes and cookies, and even just for batter in the meats and cookies, patties etc come out thick and round. I will attach a picture of cookies with the guar gum. I will order more and more.. but pay attention you should only the slightest amount every time, otherwise it makes your tummy hurt

Also, keep in mind you don't need very much. My recipe was about 1 1/2 cups of liquid and that only needed half a teaspoon to be plenty thick. I'm sure this bottle will last me a long time. I also used it recently to thicken up a glaze for salmon, so it's a good corn starch substitute. I'm very happy!

this is very similar to xanthum gum (both can be used for smoothies and ice-cream, but guar gum is often used for cold items) i usually use 1/4 or 1/2 tsp with some frozen fruit, some ice, 1 scoop of protein powder and some almond milk. and top with toppings like chocolate syrup, choc chips, etc... (whatever u like)

I haven't gotten to give this a thorough trial yet, but in my foray into gluten-free baking, this should be very useful. It mimics the gluten in recipes, and as you only need to use a small amount, this large package should last a good long time - wonderful!

High quality product, perfect for low calorie desert recipes while on a diet - used as a thickening ingredient. It is odorless and does not affect the taste.

Quality is great the ingredients are wonderful the taste is fine I use it every day the size of the package is great and the recipe is good for my diet.

Unlike cornstarch you don't have to mix this with water before adding, and it works with both cold and hot dishes. A little goes a long way, so use a very small amount until you get accustomed to how much you need.

Great. I'm on a keto diet so need it for some recipes. No added taste. Just pay attention to right amounts according to serving.

I bake items using no gluten flour. Since the dough brakes easily, I use this guar gum to hold dough together. It does the job. The quality is good.

I use it to increase the viscosity of my colored water solutions to make liquid sculptures. The only drawback is its life time, the viscosity decrease a lot every day.