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Guar gum and xanthum gum equivalents (for use in ice cream)

kdkrone Dec 11, 2011 02:40 PM

I have found that 1/2 teaspoon of guar gum works well to inhibit ice crystal formation and give a texture that I like in a quart of ice cream. What is the equivalent amount of xanthum gum to use and should I expect roughly the same effect?

Ken K

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  1. todao RE: kdkrone Dec 11, 2011 05:59 PM

    In most of the gluten free recipes I work with Guar gum and Xanthan gum are essentially equally effective and no adjustment should be necessary.

    2 Replies
    1. re: todao
      kdkrone RE: todao Dec 11, 2011 06:22 PM

      Thanks for responding.

      Is there any significant reason to use one over the other?

      Ken K

      1. re: kdkrone
        Emme RE: kdkrone Dec 11, 2011 08:31 PM

        Xanthan gum is actually better for preventing ice crystals. Guar gum acts more as a thickener and stabilizer. I'd suggest actually using a combo of the two, as the combo will result in a higher viscosity. If you only want to use one, go for the xanthan.

    2. ipsedixit RE: kdkrone Dec 11, 2011 08:40 PM

      Instead of using either of those two, try vodka and/or some honey in your ice cream base.

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