Recipes Guar Gum Powder

Within the ancient art of baking, guar gum powder has its well-earned place. In the case of gluten free baking goods particularly, it is often used as a substitute for both fat and gluten. One of the biggest challenges to a gluten-free lifestyle is creating baked goods that have the same kind of texture. Guar gum fills that need by providing the elasticity that is normally gleaned from gluten.

According to one purveyor: “guar gum has eight times the thickening power of cornstarch.” It aids in thickening batter; prevents ingredients from separating and traps air within the mix, which ultimately forces the batter to rise during the course of the baking process.

Guar gum is widely used in food manufacturing as as an additive that forms a gel, which is used to thicken and bind foods. It’s high in soluble fiber and low in calories, and the advantage of using guar gum powder is that it is odorless, easily soluble in cold water and is free-flowing.

To ensure the fullness and chewiness of breads, recipes will require up to a tablespoon of guar gum powder for every cup of gluten-free flour. In other baked goods, such as cookies, biscuits and some quick breads, as little as 1/4 teaspoon will suffice.

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Certified USDA Organic Guar Powder USA

Things To Remember When Baking With Guar

Guam gum is a fascinating ingredient with some very interesting uses when baking with it. In addition, you need small qualities of guar powder to get the desired outcome and therefor you need to measure carefully. If replacing cornstarch in a recipe for thickening, use an eighth of whatever amount is called for.

When using guar gum in place of flour, bakers should measure out a sixteenth of the stated requirement. For example, if a recipe calls for a cup flower, only one tablespoon of guar will be required.

It is generally recommended to use heat to get the best thickening results. To avoid clumping when it is added to a liquid for best effects, sprinkle guar amounts over the liquid and whisk vigorously.

Explore our guide to avoid lumping when mixing Guar Gums in water.

How to Disperse Guar Gums in Water

Guar Gum is very versatile and there is a different amount required for each type of recipe. For example, for bread and pizza dough recipes, one teaspoon of guar gum powder per cup of gluten-free flour should be added for best results. For cakes, biscuits or muffins, use half a teaspoon per cup.

Here are 6 reasons guar powder should be a staple of every kitchen pantry!

Guar Powder Every Kitchen Cabinet

Some of the many foods containing guar gum powder include: ice cream, yogurt, gravies, sauces, gluten-free baked goods, cheese, soup, pudding and breakfast cereals.

Baking With Guar Gum Powder – 10 Amazingly Tasty Recipes

Flour Note: Two cups of a favorite all purpose gluten free flour can be used in place of recommended flours as long as the guar gum is in the blend. If not, just add it to to the preferred blend.

Gluten Free Chocolate Chip Cookies



1 1/4 cups rice flour

1 1/4 cups sorghum flour

1/2 teaspoon baking powder

2 1/2 teaspoons salt

1 teaspoon guar gum

1 1/2 cups packed light brown sugar

1/4 cup plus 1 Tablespoon sugar

1/2 cup (1 stick) unsalted butter, room temperature

3 eggs

4 teaspoons vanilla extract

2 cups semi-sweet chocolate chips


1. In a mixer with a paddle attachment, combine the 2 flours, baking powder, salt, gum and both sugars and beat until well blended

2. Add the softened butter and beat until combined; then add eggs and vanilla and combine. Beat for an extra minute and then add chocolate chips.

3. Cover and refrigerate for at least 2 hours and up to 2 days. 

4. Preheat oven to 325 degrees.

5. Scoop the dough into balls onto either parchment paper or a silicone mat.

6. Flatten each ball slightly, as the dough does not spread much while baking. 

7. Bake for 13 minutes if doughy and soft cookies are preferred, and up to 17 minutes if crunchier is desired.

Lay’s Chocolate and Potato Chip Cookies



2 cups all purpose gluten free baking flour (or favored type)

1/2 teaspoon guar gum

1/4 teaspoon sea salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 cups light brown sugar

1/2 cup butter (for crispy) or canola oil (for chewy

1 egg

2 Tablespoons agave nectar

1 1/2 Tablespoons vanilla extract

1/2 cup brewed coffee

2 Tablespoons unsweetened coconut

1/2 cup mini-chocolate chips

4 cups (5 ounces) potato chips (about 75 chips), processed until finely minced.


1. Preheat oven to 350 degrees F.

2. Process 4 cups of potato chips and weigh until you have 5 oz. (about half the bag).

3. In a large bowl, whisk together flour, guar gum, salt, baking powder and baking soda.

4. Stir in the brown sugar, and mix until combined.

5.In a separate bowl, whisk together the butter (or oil), egg, agave nectar, vanilla extract, and 5 tablespoons coffee.

6. Add the wet ingredients to the dry and stir until smooth. If the dough is too stiff, add more coffee to soften. The finished dough should be thick.

7. Stir in coconut, chocolate chips and potato chips.

8. Roll dough into walnut-sized balls and place two inches apart onto a sheet pan lined with parchment. Bake on the bottom rack for 15-17 minutes.

9. Remove from oven to cool for five minutes and then transfer cookies to a cooling rack.

10. Repeat until all dough is used.

Gluten Free Banana Ginger Muffins

Banana Ginger Muffins Guar



2 cups chopped banana

1/3 cup coconut oil melted

1/2 cup honey or agave nectar

2 eggs

1/2 teaspoon vanilla or almond extract

2 cups gluten-free all purpose flour

2 teaspoons baking powder

1 1/8 teaspoons baking soda

1 teaspoon guar gum

1 teaspoon ground ginger

1/4 teaspoon salt


1. Preheat oven to 325°F. Grease 10 cups of a muffin tin.

2. Mash down bananas with fork or potato masher, leaving it slightly clumpy. Mix with coconut oil, honey, eggs and vanilla.

3. In a large bowl, combine remaining ingredients. Stir banana mixture into the dry ingredients and gently mix until combined.

4. Divide batter among 10 greased muffin cups. Place in pre-heated oven and bake for 28 minutes or until toothpick comes out clean.

Glazed Cranberry Orange Muffins



2 cups Gluten-free all-purpose baking flour

2 teaspoons guar gum

2 teaspoons aluminum-free baking powder

1/4 teaspoons ground cinnamon

3/4 teaspoons pink Himalayan salt

1/2 cup European goat butter or coconut oil or ghee, melted but not hot

1 cup raw organic cane sugar plus more for sprinkling

2 extra large eggs

1 Tablespoon Cointreau orange liqueur

3/4 cup filtered water

2 cups fresh chopped cranberries

Zest from one large orange (reserve juice for glaze)

Orange Glaze

1 cup organic confectioners sugar

3 Tablespoons freshly squeezed orange juice


1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper liners.

2. Wash whole cranberries in water and pick out any bad ones to discard.

3. Roughly chop the cranberries on a cutting board. Then rinse again and strain to remove water.

4. In a large mixing bowl, mix together the dry ingredients: gluten-free all purpose flour, baking powder, guar gum, cinnamon, and salt. Add the European goat butter (or ghee, butter substitute, or coconut oil), sugar, eggs, Cointreau and water. Use a fork or mixer to combine all the ingredients well.

5. Add the orange zest and fold in the cranberries. Using an ice cream scoop, add the batter into each muffin cup.

6. Bake for 30 minutes or until a toothpick in the center comes out clean.

7. Let cool on a cooling rack.

8. Add the confectioners sugar to a measuring glass.Use the zested orange to make freshly squeezed orange juice. Add to the powdered sugar and whisk until well-blended. 

9. After muffins cool a bit, remove the paper liners and place on a rack over parchment paper. 

10. Drizzle with the orange glaze.

Bit Of Banana Applesauce Muffins

Banana Applesauce Muffins Guar



1 egg chicken or duck or egg replacer

1 Tablespoon coconut oil melted (other oil will work as well)

1 3/4 cups applesauce, unsweetened

1/2 banana mashed

1 cup brown rice flour

3/4 cup garbanzo bean flour or other gluten-free flour such as oat

3/4 teaspoon baking soda

2 tsp baking powder

3/4 teaspoon guar gum

1/4 teaspoon salt

1/2 cup raisins, optional


1. Preheat oven to 375 degrees. Prepare a muffin tin with a non-stick spray or liners.

2. In a medium-size bowl, add the egg or egg replacer, melted coconut oil, applesauce, and banana.

3. Mix well using a wire whisk.

4. In a small bowl, add flours, baking soda, baking powder, and guar gum.

5. Add dry mixture to applesauce mixture, mix well with a large spoon and stir in raisins.

6. Fill muffin tins 3/4 full. Bake for 20-25 minutes. Check after 20 minutes.

7. Let sit a couple of minutes before removing muffins from pan. Cool on a wire rack.

8. Store in the refrigerator for several days or freeze for longer storage.

Gluten-Free S’Mores Whoopie Pies



For Cake:

1 cup coconut milk

1 tablespoon white vinegar (or lemon juice)

1 cup superfine white or brown rice flour

1⁄2 cup potato starch (not potato flour)

1⁄4 cup sweet rice flour

1⁄4 cup tapioca starch

2 teaspoons guar gum

1⁄2 cup. cocoa powder

1 teaspoon kosher or fine sea salt

1 1⁄2 teaspoon baking soda

1⁄2 cup dairy free butter substitute

1 cup brown sugar, firmly packed

1 large egg

2 teaspoon pure vanilla extract

 1⁄3 cup gluten free graham style cracker crumbs

For Filling:

1 cup Solo Marshmallow Creme (7 OZ)

1⁄2 cup dairy free butter substitute

1 1⁄2 cup confectioners sugar

1 teaspoon caramel extract



1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.

2. Combine the coconut milk and vinegar and stir. Let sit for 5 minutes.

3. In a large mixing bowl, whisk together rice flour, potato starch, sweet rice flour, tapioca starch, guar gum, cocoa powder, salt and baking soda.

4. In the bowl of an electric mixer, preferably fitted with a paddle attachment, cream the butter substitute with the brown sugar until fluffy, about 3 minutes.

5. Add the egg and blend well, scraping down the sides of the bowl. 

6. Turn the mixer to low and add half the flour mixture, all of the coconut milk mixture and then the remaining flour mixture. Add the vanilla and mix well.

7.Scoop about ¼ cup of batter for each cake and mound on the prepared baking sheet, leaving about 2 inches of space between each cake.

8. Bake for 12 to14 minutes, or until the tops have puffed up and the cakes feel firm to the touch. 

9. Let cool on the baking sheet for 5 minutes then transfer to a wire rack to finish cooling. 

10. Let cool completely before filling.


In the bowl of an electric mixer, mix the filling ingredients together on medium speed until smooth.


1. Pour the gluten-free graham style cracker crumbs into a plate. 

2. Top with the remaining cakes and press gently. 

3. Roll the filling-sides in the cracker crumbs letting them stick to the filling.

Gluten-Free Pound Cake

The texture of this cake is tight yet light and moist with a delightful flavor that  hints of vanilla.It will serve 24.



3 cups gluten-free all purpose flour blend

2 teaspoons baking powder

2 teaspoons guar gum

½ teaspoon salt

2 cups sugar

1 cup unsalted butter or dairy-free margarine of choice

2 large eggs or egg replacement (see note below)

1 cup milk or dairy-free milk of choice (coconut milk works well)

3-4 teaspoons pure vanilla extract


1. Lightly grease a 10-inch bundt pan or 2 loaf pans with neutral vegetable oil. Alternatively grease 6 3½x6-inch individual cake pans (good for gifting). Preheat oven to 350 degrees F.

2. In a medium bowl, combine flour blend, baking powder, guar gum and salt. Stir well and set aside.

3. In the bowl of a mixer, beat sugar and butter until creamy. Add eggs and beat until well mixed. Add milk and vanilla and beat until lightly fluffy.

4. While beating on low speed, sprinkle flour mixture, 1 cup at a time, into wet mixture. This ensures there are no lumps. When all flour is incorporated, beat on medium to high speed for 1 to 2 minutes.

5. Pour batter into prepared pan and bake for 45 to 50 minutes until golden brown or until toothpick inserted in center comes out clean.

6. Cool 15 minutes. Run a spatula gently around top rim of pan, being careful not to break cake. Lightly tap bottom of pan, invert cake plate on top of pan, flip over and let cake fall gently onto cake plate.

Note: If not using eggs:

1. Add 2 tablespoons arrowroot + ½ teaspoon additional baking powder to flour mixture.

2. Mix well. Heat milk just until warm and add 2 tablespoons flax meal; let sit 5 minutes to thicken.

3. Add to butter and sugar.

4. Proceed with recipe instructions. If batter seems too thin, add 1-2 tablespoons additional flour blend.

Gluten Free Pound Cake Guar

Hearty Gluten Free Pizza Dough



1½ teaspoons active dry yeast

1 teaspoon honey or sugar

1/2-¾ cup warm water (about 110°F)

¾ cup sweet white sorghum flour or brown rice flour

¼ cup millet flour

¼ cup potato starch

¼ cup tapioca starch/flour

1 teaspoon guar gum

1 teaspoon salt

1 large egg, beaten

2 tablespoons olive oil


1. In a small bowl, mix together yeast, honey and 1/2 cup warm water. Let mixture sit 5 minutes until a light foam forms on top. This is yeast rising for for pizza crust.

2. In a large bowl, whisk together sorghum flour, millet flour, potato starch, tapioca starch/flour, guar gum and salt. Add beaten egg, oil and yeast mixture and stir until thoroughly combined, about 2 minutes. If dough feels too stiff, add additional water, 1 tablespoon at a time.

3. Transfer dough to a 12×14-inch length of parchment paper. Lightly oil or spray another piece of parchment paper and place the spray side down over the dough. With a rolling pin, shape the pizza crust to desired thickness (about ¼ to ½ inch thick) in a round or rectangular shape).

4. Peel off the top layer of parchment paper and finish shaping the crust with wet fingers. Slide parchment paper and dough onto a greased baking sheet. 

5. Place crust in a warm, draft-free place to rise, about 15 minutes.

6. Preheat oven to 400°F.

7. Arrange toppings of choice on risen crust. Place pizza in pre-heated oven and bake 20 to 25 minutes or until bottom is golden brown.

8. Add topping to pizza crust.

Gluten-Free Zucchini Cake Brownies

Gluten Free Zucchini Cake Brownies



2 cups all-purpose gluten-free flour 

1/2 tsp.guar gum

1 1/2 tsp. baking soda

1 tsp. salt

1 1/2 cups sugar

1/4 cup unsweetened applesauce

1/4 cup melted unsalted butter or margarine, or canola oil

2 teaspoons pure vanilla extract

1/4 cup cocoa powder

2 cups shredded unpeeled zucchini (If using large zucchini, discard seeds)

1 cup semi-sweet chocolate chips

Additional 1/3 cup to 1/2 cup semi-sweet chocolate chips for topping


1. Remove the seedy center of the zucchini, shred it and set aside.

2. In a medium bowl, whisk together the gluten-free flour, guar gum, baking soda, and salt. Set aside.

3. In the bowl of an electric mixer, beat sugar, applesauce, butter/margarine/oil, and vanilla extract for 30 seconds.

4. Add flour mixture and continue beating for about 1 minute, until mixture resembles wet sand.

5, Add the shredded zucchini and cocoa powder, and mix on low until combined.

6. Stir in 1 cup of semi-sweet chocolate chips.

7. Pour or scoop brownie batter into each cavity of a greased 7×11 brownie pan.

8. Sprinkle extra 1/3-1/2 cup semi-sweet chocolate chips over the top of brownie batter.

9. For best results, spray brownie pan with cooking spray. Bake at 350° for 15-18 minutes or until brownies are set. Let them cool in pan about 4-5 minutes, then gently use a spatula to remove.

10. If using a greased 7″x11″ pan to make it more like cake, bake at 350° for 25-32 minutes, or until brownies are set.

11. Cool on wire rack. Serve at room temp or warm.

Gluten-Free Chocolate Chip Bars



2 1/4 cups good all-purpose gluten-free flour blend

1/2 teaspoon guar gum

1 teaspoon baking soda

1 teaspoon salt

2 ounces cream cheese, room temperature

1 cup (2 sticks) unsalted butter, melted

1 cup packed brown sugar

1/2 cup sugar

2 tsp. vanilla extract

2 egg yolks art room temperature 

2 cups semi-sweet chocolate chips

1/4 cup additional semi-sweet chocolate chips for topping if desired.


1. In a medium bowl, whisk together gluten-free flour and guar gum. In the bowl of stand mixer, place the cream cheese, then pour melted butter over it. Add brown and white sugars and mix with paddle attachment on medium speed for 2 minutes.

2. Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.

3. Add the flour mixture, beating on low until just combined.

4. Add 2 cups chocolate chips and mix on low or by hand, just until mixed thoroughly.

5. Spread into lightly greased 9×13 metal pan. Bake in preheated 350˚oven for 25 minutes. Remove from oven, sprinkle with additional 1/4 cup of chocolate chips and return to oven for 2-3 more minutes.

6. Remove again from oven and place pan on cooling rack. Let cool before serving (Use a plastic knife to cut the bars.)

In Summary

The popularity of guar continues to grow among American farmers, manufacturers, professional chefs, cooking enthusiasts and in many other diverse industries. While it may be somewhat unknown by the mass, that’s quickly changing. In fact, guar powder is increasingly becoming as common an item as salt and pepper in the kitchen cabinets of those in the know.

Begin using guar for your baking needs, and you will soon find it becoming a staple in your home as well!

Guar Resources is the only USA-based supplier of guar powder that’s made from USA-grown guar beans and is USDA-certified organic, and we have been the leading producer and purveyor of guar gum powder within the United States since 2014. We are committed to building a sustainable future based on environmental awareness, economic profitability, and social responsibility, and our mission is to develop the best guar gum powder available anywhere in the US. Learn more about our company mission and history.

Photo Credits: Pixabay

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