Shall I use xanthan, guar, both?
I have guar, lbg and xanthan in the pantry. I would like to do 2 things :
thicken whole milk to make "creamy" sauces (would like to try a chicken champagne recipe I found but replace the 30pct fat cream with thickened milk)
give a more traditional "pate" (or rillettes) texture to a "silken tofu + mushroom pate" (texture is more like yogurt...). Shall I use xanthan only or a combo of 2 or 3 Thickeners?
More generally speaking: when does one mixes xanthan + guar?
Thanks a bunch!
Best Answer
For making sauces and dressings XG, GG and LBG have different qualities. Especially in lower concencrations my go-to thickener would be XG however as you start using more of it the texture becomes “snotty”. GG on the other hand, gets more sticky as it gets more concencrated. To balance each other out you can mix it to get better thickening results in lower concencrations something like (0.5% GG + 0.35% XG). I think this answers your 1st application and 3rd question.
LBG and XG works much not only as a thickener (lower concentrations), but also as a gelling agent when used in slightly higher concentrations (0.8% LBG + 0.2% XG). You can try using this syneresis to achieve a texture for your second application.
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Quick Answer about "Shall I use xanthan, guar, both?"
Quite simply, both these ingredients help keep your mixes mixed. They keep oil droplets from sticking together and separating, and solid particles from settling to the bottom. You can use just one or the other; or sometimes for the best results, you can use them in combination together.Can I use guar gum instead of xanthan gum in baking?
Use 3 parts of guar gum for every 2 parts of xanthan gum in your recipe. A good rule of thumb is to blend guar gum with the oils in your dish first, then add this mixture to the rest of your liquids. Guar gum is a binding agent that replaces xanthan gum in a 3:2 ratio.What is xanthan gum and guar for?
Xanthan gum and guar gum are two ingredients that can be used to substitute for gluten in baking to render the dough springy and light. Due to their ability to attract water and thicken and bind gluten-free ingredients, gums are termed \u201chydrocolloidals\u201d.Is xanthan gum different than guar gum?
Xanthan gum is corn based, guar gum is legume based Xanthan is made by fermenting corn with a microbial called \u201cXanthomonas campestris.\u201d Guar gum comes from guar beans. It is the seed of a bean-like plant \u2013 which is also referred to as an Indian tree. Guar gum is also high in soluble fiber.When should you not use xanthan gum?
People With Severe Wheat, Corn, Soy or Dairy Allergies The sugar can come from many different places, including wheat, corn, soy and dairy (16). People with severe allergies to these products may need to avoid foods containing xanthan gum unless they can determine what source the xantham gum came from.Xanthan Gum and Guar Gum: Keto Friendly?
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Answer 2
I don't have any knowledge about using Xanthan, but I have used guar gum quite a lot in the past. So, I will stick (!) to guar in my answer to you. First things first, you don't need a lot. Try sprinkling a small amount (I'm talking no more than a coffee spoon to start with) and quickly mixing in, this should then show you if you need to use any more. It is a great thickener, and suitable for celiacs.
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