Guar gum

Guar gum is the natural substance obtained from the maceration of the seed of the guar plant, Cyamopsis tetragonoloba, as the federal food regulations describe it. It is milled into a pale, fine powder.

It thickens cold liquids readily, which makes it useful in ice cream, fillings, glazes and dessert sauces where it prevents separation and ice crystals. In baking, especially gluten-free baking, a small amount helps bind the batter and gives bread and cake a more tender, moist crumb.

It is often used in place of or alongside xanthan gum. Because it absorbs a great deal of water, bakers measure it in tiny amounts and whisk it with the dry ingredients so it does not form lumps.