Guar Gum to Thicken Sauces w/out Lumps

Ms_J1

How do you add guar gum to thicken sauces without getting lumps? I've tried several different methods, and none of them work.

1. I tried adding it after the sauce cooled. It made no difference in lumpiness.
2. I tried adding it to the sauce while it was still hot. Again, it made no difference in lumpiness.
3. I tried mixing it with a little bit of liquid first and then slowly adding liquid while stirring (similar to how you add starch to soups and gravies). All it did was make a ball of goo.
4. I've tried sprinkling a tiny bit at a time into the sauce. It made no difference in lumpiness.
5. I've tried sifting it. No success there either.

So... what's the trick?

dbmata

I'd use my stick blender, and have been successful using it in the blender.

Start the blender, get a good high speed spin mix going, and then sprinkle it in slowly.

Same as with soy lecithin.

Snip8241

Why guar gum ?

Ms_J1

I'd use my stick blender, and have been successful using it in the blender.

Start the blender, get a good high speed spin mix going, and then sprinkle it in slowly.

Same as with soy lecithin.

Excellent idea! Thank you!

Ms_J1

Why guar gum ?

Guar gum doesn't have any carbs other than 1 gram of fiber per 1/2 teaspoon. It's a good replacement for starch and flour when used as a thickening agent.

Snip8241

Thanks....I will get some.

LianaG1115

bump Cuz I have something else at home that I use but I forgot the name of it!!!