It's Just - Guar Gum, Thickens Cold Items, Keto Baking, Gluten-Free, Substitute Xanthan Gum, 8oz

I got a Ninja Creami and started making homemade ice cream and the first few attempts, though delicious, were FREEZING. My tongue couldn’t handle the cold and my teeth would be trembling so I did some research and learned that guar gum helped reduce the water levels in the ice cream, therefore making ice cream the usual cold instead of super cold. Since I’m only making 24 ounces of ice cream at a time it was a bit difficult to figure out the right amount. My first attempt I did an entire 1/4 teaspoon and though my ice cream tasted good, it was the consistency of taffy. Really! It was all stretchy and actually refused to melt no matter how long it was on the counter. I eventually figured out to do about half the amount of before and the ice cream is the perfect consistency, has zero ice crystals in it, which leaves it super creamy. Literally the best texture I’ve ever had before. Ice cream, which is basically my favorite food, went from being a delicious 10/10 to being a 40/10, which I didn’t know was even possible. I don’t taste the guar gum at all either. The trick though is to mix it with the sugar first so that it doesn’t clump up rather than putting it in the milk or cream or fruit (depending on the recipe’s needs). I know many people say it’s not healthy and kind of undoes some of the reasons for making homemade ice cream in the first place, but a little goes a long way and it really does elevate the ice cream into something I didn’t even know was possible.

Used a bit more than suggested for my Rum Raisin ice cream which didn't want to freeze due to high alcohol content. Guar Gum worked amazing and made it freeze properly and has a creamy, velvety mouth feel.

Excellent quality and good consistency.

I have found this thickener to work will in most cases. I try to replace some corn starch with this but if too much used, it gets slimy. I use if for thickening soup.. and it's kinda nasty if you add too much. I have food texture issues and I don't care for slimy food like pudding. If you are thickening desert items like pie filling or pudding or other slimy foods that I don't know why you would eat.. it works great. Works in soup in moderation. The trial by error method for this stuff but I absolutely recommend it for gluten or carb restrictive eating.

No flavor and it really works. But only use a very little bit. I keep my Walden Farms zero calorie bleu cheese dressing in a jar and tried thickening it with a tablespoon of powder. The next day it was a solid cake. I tried a bit of the gum powder from a shaker and the result was perfect.